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short crust pastry is a versatile
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buttery dough used for pies tarts and
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kishas it's known for its crisp crumbly
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texture and is super simple to make
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ingredients: basic short crust pastry
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for a 9in tart or pie shell 1 and 1/4
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cups 150 g allpurpose flour half cup
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cold unsalted butter diced 1/4 teaspoon
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salt 2 to four tabs pum ice cold water
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instructions step one mix dry
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ingredients in a large bowl mix flour
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and salt and sugar if using sweet pastry
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step two rub in the butter add cold
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diced butter use your fingertips or a
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pastry cutter to rub the butter into the
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flour until it resembles coarse
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breadcrumbs some p-sized bits of butter
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are okay they make the pastry flaky step
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three add cold water add ice water one
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tablespoon at a time mixing gently with
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a fork or your hands until the dough
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just comes together do not overwork it
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step four chill press the dough into a
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flat disc wrap in plastic wrap and chill
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in the fridge for at least 30 minutes up
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days step five roll out lightly flour
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your work surface and roll out the
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chilled dough to about 1/8 in 3mm thick
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gently lift into your tart or pie pan
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press it in and trim the
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edges step six blind bake if needed if
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your recipe calls for a pre-baked shell
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one chill the line pan for 15 to 20
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minutes two line with parchment and fill
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with baking weights or dry
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beans three bake at 375° fah for 15
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minutes four remove weights and bake for
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another 5 to 10 minutes until lightly
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variations sweet short crust add sugar
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and one egg yolk instead of water savory
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short crust skip the sugar great for
