Easy Homemade Shortcrust Pastry
Homemade pastry always tastes better. We are lucky to have so many shortcrust recipes out there available to us. Of course they are all a bit different and everyone uses their own method.
The recipe and method I am sharing with you today is my most favorite one, because it never failed me. It is the recipe of Christelle (@iletaitunefoislapatisserie) and you can find it directly on her blog right HERE!
In addition, this shortcrust pastry is super versatile as it can be Sweet or Savory depending on what your recipe requires. And something not to neglect, it can also be egg-free should you need it as part of your diet.
This pastry dough rolls easily, you can use a lattice dough cutter or any dough cutter without any issues and most importantly, it cooks beautifully.
Like with any shortcrust pastry, it is better to handle the dough cold. Never hesitate to refrigerate the dough in between steps.
My go to equipment is as easy as 1, 2, 3:
- Roul’Pat Mat: I never need to worry about flouring my workstation because nothing sticks to it.
- Beechwood Rolling Pin: Only the best quality of wood and its shape fits to any size of hands.
- Cake Server Knife: It has two different sides where one is dented the other one is flat. But most importantly, it will never damage your flexible bakeware.
As always, you will find the Step-by-Step Video below the recipe.
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Easy Homemade Shortcrust Pastry
Ingredients
SWEET SHORTCRUST PASTRY
- 2 cups (250 g) bread flour
- 2 Tbsp (30 g) sugar
- 8 Tbsp (120 g) butter (Softened, At Room Temperature)
- 1 egg yolk
- 3 1/2 Tbsp (50 g) Mineral water (At Room Temperature)
SAVORY SHORTCRUST PASTRY
- 2 cups (250 g) bread flour
- 1 tsp (5 g) Sea salt
- 8 Tbsp (120 g) butter (Softened, At Room Temperature)
- 1 egg yolk
- 3 1/2 Tbsp (50 g) Mineral water (At Room Temperature)
EGG-LESS OPTION
- 5 1/2 Tbsp (80 g) Mineral water (In total, At Room Temperature)
Instructions
SWEET SHORTCRUST PASTRY
- In the bowl of your stand mixer, with the paddle attachment on, mix the bread flour and sugar together for about 1 minute on the lowest speed.
- Add the softened butter at once and mix on the next speed until it is thinly crumbled (1 or 2 minutes).
- Add the egg yolk. Continue mixing on the same speed for about 30 seconds to 1 minute, until it is combined.
- Add the tablespoon of mineral water at a time and continue mixing for about 2 minutes. (Depending of the flour and egg yolk you might need a bit more or need a bit less. Be careful to not under water your dough as it will be break upon rolling it. And same goes if it is too wet, the dough will collapse upon baking).
- Transfer the dough onto your Roul'Pat™ and form a ball (flattened). Wrap in plastic film and refrigerate for a minimum of 2 hours. The dough should be baked within 24 hours of assembly. Also, it can kept in the freezer up to 3 months.
- Roll the shortcrust pastry on the Roul'Pat™, shape it to the Flexipan® with the help of the Cake Server Knife. Lightly pierce the shortcrust pastry with a fork. Reserve in the refrigerator prior baking as the dough will hold better and will have less chances to retract.
SAVORY SHORTCRUST PASTRY
- Follow the recipe as above by replacing the sugar with the sea salt.
EGG-LESS SHORTCRUST PASTRY
- Follow the recipe as above by omitting the egg yolk and replacing the total quantity of mineral water to 5 1/2 Tablespoons (80gr). You can refrigerate this dough up to 3 days of assembly.
Video
Special Notes
Nutrition
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