20 minutes
A simple and versatile shortcrust pastry recipe, perfect for pies, tarts, and quiches.
Plain Flour, sifted
cups
Unsalted Butter, cold, diced
0 oz
tablespoons
pinches
1. Sift Flour and Salt
Begin by sifting 250g of plain flour into a large mixing bowl or the bowl of a food processor. Incorporate a pinch of salt into the sifted flour.
2. Incorporate Butter
Add the 125g of cold, diced butter to the bowl. If you're using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs. For food processor users, pulse the mixture to achieve the same breadcrumb-like texture.
3. Add Liquid Gradually
Start with 1 tablespoon of milk or cold water, mixing or pulsing the dough, then gradually add a bit more liquid as needed. The goal is to add just enough liquid until the dough begins to come together.
4. Form Dough
Transfer the dough onto a clean surface. Using your hands, gently bring the mixture together to form a cohesive dough. Shape the dough into a flat disc to ensure even chilling.
5. Chill Dough
Wrap the dough disc in cling film and place it in the refrigerator. Let it chill for at least 20 minutes before rolling it out for your pastry dish.
By adding sugar to your shortcrust pastry, it becomes the perfect vessel for fruit fillings like apple, cherry, or peach. Spices such as cinnamon, nutmeg, or vanilla can be mixed into the pastry dough or the filling for additional flavor.
Skipping the sugar allows the pastry to take on a savory role. Fill your quiche with combinations of cheese, vegetables, and meats. For example, a classic Quiche Lorraine includes bacon and Gruyère cheese, while a spinach and feta quiche offers a vegetarian option.
Add citrus zest (lemon, orange, lime) to the pastry for a fragrant twist. Mix in almond or vanilla extract for a hint of flavor, or incorporate cocoa powder for a chocolate crust.
Mix grated cheese into the pastry dough for a cheesy crust. Incorporate finely chopped herbs like parsley, dill, or basil for a herbed crust. For a nutty flavor, try adding a small amount of finely ground nuts such as almonds or walnuts.
Replace regular unsalted butter with a compound butter that you've infused with herbs like rosemary, thyme, or sage. This works exceptionally well for savory pies and tarts.
Use high-quality, unsalted butter and all-purpose flour. Butter should be cold and cubed.
Ensure all ingredients and equipment are chilled to keep the butter from melting.
Mix just until the dough comes together to avoid a tough pastry.
Chill the dough after forming to relax gluten and maintain butter texture.
Use a digital scale for measuring ingredients for consistent results.
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