Ingredients for The Perfect Shortcrust Pastry
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How to Make The Perfect Shortcrust Pastry
- Whisk together 2 1/2 cups (300g) all-purpose flour and 1 teaspoon salt in a food processor.
- Add 1 cup (2 sticks, 227g) cold unsalted butter, cut into cubes. Pulse for 8-10 seconds, or until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
- With the food processor running, gradually add 1/2 cup (120ml) ice water, pulsing until the dough just comes together. Add more ice water, 1 tablespoon at a time, if needed, until the dough forms a ball.
- Turn the dough out onto a lightly floured surface. Gently form the dough into two discs.
- Wrap each disc tightly in plastic wrap and refrigerate for at least 30 minutes (this is crucial for flakiness!).
- On a lightly floured surface or between two sheets of parchment paper, roll out each disc of dough to a 3-4 mm thickness.
- Use the dough to line a 9-inch (23cm) or 10-inch (25cm) pie plate, or create a double-crust pie. Trim and crimp edges as desired.
- For a meat pie (like a tourtière), pre-bake the crust for 10-12 minutes at 400°F (200°C) before adding the filling. Bake according to your filling recipe (approximately 50 minutes for a tourtière).
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
1g
Fat
219g
Carbs
35g
