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CyberCom™ :: Recipes :: Shortcrust Pastry Dough

Easy shortcrust pastry for all you tarts and pies...

Shortcrust Pastry Dough

Shortcrust Pastry Dough

COOKING: depends on content
TOTAL: 1 hour
PORTION(S): 6 pies (bottom & top shells)


PREPARATION (Roll mouse over icons below to see enlarged images)

  1. Shortcrust PastryShortcrust Pastry In a food processor bowl, place the flour and salt.
  2. Shortcrust PastryShortcrust Pastry Add the butter cubes.
  3. Shortcrust PastryShortcrust Pastry Blend until fully combined (until no more large lumps of butter are visible anymore).
  4. Shortcrust PastryShortcrust Pastry Gradually add the cold water, sour cream or yogourt a little bit at the time.
  5. Shortcrust PastryShortcrust Pastry Blend between each addition and stop as soon as the dough starts to come together.
  6. Shortcrust PastryShortcrust Pastry Transfer over a lightly floured baking paper sheet.
  7. Split the resulting paste in two equal parts.
  8. Assemble each part into a ball with your hands and flatten it with a flouered rolling pin to a thickness of about 1/8 inch (3 to 4 mm), enough to reach a round shape of a 9 inches (23cm) dic. Cut the edges to shape the final disc.
  9. Wrap in plastic wrap and refrigerate the dough for 30 minutes.
  10. On a floured work surface or between two sheets of parchment paper, roll out the dough to a thickness of 1/8 inch (3 to 4 mm). Use the dough to make a pie or pie with two crusts or to line 2 pie plates 9 to 10 inches (23 to 25 cm) in diameter.
Try to respect the exact quantities to ensure a proper dough texture.
You can make the dough by hand (which takes a little longer) OR in a food processor (which is faster and easier). The result will be pretty much the same.
You can use these doughs to make any meat pie, fruit pie or quiches.

Preparation by hand, in a large bowl, combine the flour and salt. Incorporate the butter into the flour using a pastry cutter or two knives to obtain a grainy texture where you can see small pieces of butter the size of peas. Gradually add the water, sour cream or yogurt, lifting and turning the mixture with a spatula to prevent one part from getting wetter than another. Add cold water, sour cream or yogourt as needed, a spoonful at a time, just enough to hold the mixture together when squeezed between your fingers. On a floured baking sheet, roll the dough to a thickness of 1/8 inch (3 to 4 mm), enough to form two 23 cm (9 in) discs.

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