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    You are in: Home / Recipes / Basic Short-Crust Pastry Recipe
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    Basic Short-Crust Pastry

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    30 mins

    20 mins

    Amethyst42's Note:

    From Anna Thomas' The Vegetarian Epicure. I learned to cook from this book. My book is falling apart so I'm putting it in so I can print it out.

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    Units: US | Metric

    • 1 1/2 cups flour
    • 1/2 teaspoon salt
    • 1/2 cup butter, well chilled
    • 1/3 cup ice water (scant)


    1. 1
      Sift together the flour and the salt. Slice the cold butter rapidly and drop the slices into the flour. With a pastry blender or two sharp knives, cut in the butter until the mixture resembles coarse corn meal.
    2. 2
      Sprinkle the ice water of the flour-butter mixture and stir it very quickly with a fork, until the dough gathers together. Form the dough into a ball, wrap it in wax paper or foil, and chill for about 2 hours.
    3. 3
      A note here that Canadian wheat is 'harder' than wheat from the USA, and you may need to add a little more water to make it gather.
    4. 4
      Makes enough dough for 1 large, 11 or 12 inch quiche shell.
    5. 5
    6. 6
      On a lightly floured surface, roll the chilled dough out into a circle about 2 1/2 inches larger than your quiche pan. Roll the circle of dough loosely around your rolling pin and unroll it over the quiche pan, centering it as well as possible. Press the sides against the rim of the pan, pushing the extra dough down a bit to make and edge that is slightly thicker than the bottom. Trim the dough off with a sharp knife about 1/4 inch above the rim of the pan (it shrinks down a bit while baking).
    7. 7
      Using a pastry crimper of the blunt end of a kitchen knife, crimp the ridge of the dough neatly just above the rim of the pan. Prick the bottom of the shell all over with a fork (VERY IMPORTANT!) and chill it for 1/2 hour.
    8. 8
    9. 9
      Line the inside of the pastry shell with a piece of aluminum foil. and fill it with dried beans or rice (which can be kept in a jar and reused for this purpose forever). Bake the shell in a preheated 450 degree oven for about 8 minutes, then remove the beans and foil, prick again with a fork (VERY IMPORTANT!), and return to the hot oven for another 4 to 5 minutes, or until the bottom of the shell begins to colour. Allow the shell to cool slightly on a rack, then fill and finish baking according to recipe.

    Ratings & Reviews:

    • on March 02, 2009


      This recipe works great even with wheat-free flour and soy butter, thanks heaps it made quiche SO much easier!!!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Basic Short-Crust Pastry

    Serving Size: 1 (384 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1496.3
    Calories from Fat 845
    Total Fat 93.9 g
    Saturated Fat 58.5 g
    Cholesterol 244.0 mg
    Sodium 1821.8 mg
    Total Carbohydrate 143.1 g
    Dietary Fiber 5.0 g
    Sugars 0.5 g
    Protein 20.3 g

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