The Perfect Shortcrust Pastry
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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.
- Ready In:
- 2 1⁄4 cups unbleached all-purpose flour
- 1⁄4 teaspoon salt
- 3⁄4 cup cold unsalted butter, diced
- 6 tablespoons ice water, approximately
- 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.
- Cover in plastic wrap and refrigerate the dough for at least 30 minutes.
- 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.
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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 Recipe #484910 and it worked beautifully. Thank you for posting your recipe. (Made for PRMR)Reply