Easy Homemade Shortcrust Pastry
You are going to be dazzled by this versatile Shortcrust Pastry Recipe: It can be made Sweet or Savory depending on what your recipe requires.
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
Nutrition Facts
Easy Homemade Shortcrust Pastry
Amount Per Serving
Calories 232
Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g44%
Trans Fat 1g
Cholesterol 55mg18%
Sodium 102mg4%
Potassium 37mg1%
Carbohydrates 26g9%
Fiber 1g4%
Sugar 3g3%
Protein 4g8%
Vitamin A 383IU8%
Calcium 12mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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