Shortcrust Pastry

Recipe and video tutorial

Preparation time: 
40′ (10’working the ingredients, 30′ dough refrigaration before usage)
Cooking time: 

8/10′ until slightly brown

General description: 

Bring your pies to the next level with an homemade shortcrust pastry.



For 1 layer/disc of shortcrust

– 0,4 lbs unbleached all-purpose flour

– 1/4 tsp salt

– 0,2 lb cold unsalted butter, diced

– 1,5 oz ice water, approximately


– In a food processor, combine the flour the salt and the butter

– Pulse for a few seconds. The butter will be cut in small pieces

– Add water

– Pulse again until the dough starts to get together

– Now remove the dough from the processor and make a disc with your hands

– Cover with plastic wrap and put it in the refrigerator for 30 minutes.

– Roll out the dough on a floured surface until it gets about 1/8 inch

– Place it into a pan

– Bake for a about 8/10 minutes until slightly brown

– Your shortcrust is ready to be filled!

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