Shortcrust pastry

pie crust

This is the most commonly used pastry in France: easy to prepare and ideal for many recipes as well sweet or savoury: strawberry pie, apple pie, quiches…

I recommend you two version of shortcrust pastry: with or without egg. With the egg the pastry will be crustier…

Thecan be made just before being used but it will be better if made the day before and kept in fridge.

For 1 pie

Timing

  • Preparation: 20 minutes
  • Cooling: 30 minutes minimum. Ideally a few hours
  • Spreading: 15 minutes
  • Total: 65 minutes

 

Ingredients

  • 8.82 oz (250 g) wheat flour
  • 4.41 oz (125 g) room temperature unsalted butter
  • 1 egg yolk
  • 0.18 oz (5 g) water
  • one pinch of salt
  • optional: 0.44 to 0.71 oz (12.5 to 20 g) sugar (exclusively for sweet pie)

Quantity of liquid will depend on the type of flour used. In that recipe, flour is white. If you use whole flour the you will probably need a little bit more liquid. Just try and adjust.

Variant (without egg):

  • 7.05 oz (200 g) wheat flour
  • 3.53 oz (100 g) room temperature unsalted butter
  • 2.12 oz (60 g) milk
  • one pinch of salt
  • optional: 0.71 oz (20 g) sugar (exclusively for sweet pie)

Flavoured

To give more taste or personnality to your pastry you can add a tea spoon of flavours of your choice to the flour: cocoa, cinnamon, vanilla, spices, herbs. You can also infuse tea or herbal tea into the water…

 

Instructions

Manually

  • Clean and dry your kitchen work surface
  • Weight, measure and prepare all ingredients
  • Sieve the flour directly on the work surface
  • Add the salt, eventually the sugar, the water, the yolk and mix with fingertips
  • Slice the butter and add it to the preparation
  • Mix the ingredients without kneading: crush quickly the ingredients with the whole hand. The pastry should stands out from between the fingers. Keep doing this and stop when the pastry don’t stick anymore to the work surface
  • Don’t knead: the pastry shouldn’t get elastic
  • Form a ball with your hand and flour slightly it
  • Cover with plastic wrap and chill in refrigerator for at least 30 minutes (ideally a few hours)

With a blender

  • Weight, measure and prepare all ingredients
  • Sieve the flour directly and pour it in the blender
  • Slice and add the butter
  • Mix at low speed till you get a sandy pastry
  • In a separate bowl combine together the other ingredients
  • Add this preparation in the blender
  • Mix at low speed for a few seconds: when the ingredients are combined together stop mixing and bring out the pastry from the blender
  • Form a ball with your hand and flour slightly it
  • Cover with plastic wrap and chill in refrigerator for at least 30 minutes (ideally a few hours)

Spreading and baking

  • Keep out of the fridge 10 minutes before
  • Put the pastry on a baking parchment paper and cover with another one. Spread it with a rolling pin. Regularly turn over it to get an homogeneous result. Ideal thickness is 3 mm. Make sure the pastry has the same thickness everywhere.
  • In some cases, it’s necessary to blind-bake (pre-cook without any filling): when the filling is quite liquid and risks becoming excessively wet or if the filling shouldn’t be cooked: strawberry pie for instance…
  • Click here to know how to blind-bake the pastry