Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / The Perfect Shortcrust Pastry Recipe
    Lost? Site Map

    The Perfect Shortcrust Pastry

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Boomette's Note:

    I used it to make a tourtière (meat pie). It's from Ricardo. The taste is very good. And it's flaky. I wrote 30 minutes of cooking time but in fact it's the cooling time. For the meat pie, I baked it at 400 F for 50 minutes.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Yield:

    crusts

    Units: US | Metric

    Directions:

    1. 1
      In a food processor, combine the flour and salt. Add the butter and pulse for a few seconds at a time until the butter is the size of peas. Add the water and pulse again until the dough just begins to form. Add water as needed. Remove the dough from the food processor and form two discs.
    2. 2
      Cover in plastic wrap and refrigerate the dough for at least 30 minutes.
    3. 3
      Roll out the dough on a floured work surface or between two sheets of parchment paper in a 3 to 4-mm (1/8-inch) thick sheet. Use the dough to make a 2-crust pie or line two 23 to 25-cm (9 to 10-inch) pie plates.

    Browse Our Top Crusts/Pastry Dough Recipes

    Ratings & Reviews:

    • on February 18, 2014

      55

      I made this recipe last weekend... and I loved the simplicity. I am not a pastry person by any means, but this was easy enough for me to conquer. I did leave it sit for about 1 hour before using, and it seemed fine. I used the dough to make Chicken Bacon and Leek Pot Pie/Casserole and it worked beautifully. Thank you for posting your recipe. (Made for PRMR)

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

    Advertisement

    Nutritional Facts for The Perfect Shortcrust Pastry

    Serving Size: 1 (542 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1122.2
     
    Calories from Fat 633
    56%
    Total Fat 70.4 g
    108%
    Saturated Fat 43.9 g
    219%
    Cholesterol 183.0 mg
    61%
    Sodium 304.1 mg
    12%
    Total Carbohydrate 107.3 g
    35%
    Dietary Fiber 3.8 g
    15%
    Sugars 0.4 g
    1%
    Protein 15.2 g
    30%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites