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RECIPE
4 INGREDIENTS9 STEPS1hr 45min

Basic Shortcrust Pastry

5.0
1 Ratings
Basic Shortcrust Pastry dough is a simple recipe that should be on your baking repertoire; a simple, endlessly-versatile pie crust that can be used as the base for anything from decadent tarts, pies, tarts, and quiche.
Basic Shortcrust Pastry Recipe | SideChef
Basic Shortcrust Pastry dough is a simple recipe that should be on your baking repertoire; a simple, endlessly-versatile pie crust that can be used as the base for anything from decadent tarts, pies, tarts, and quiche.
SideChef
Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
https://www.SideChef.com
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Fulfilled by
SideChef
Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
https://www.SideChef.com
1hr 45min
Total Time
$0.15
Cost Per Serving

Ingredients

US / METRIC
Servings:
10
Serves 10
1 cup
Cake Flour
1/2 cup
frozen for at least 30 minutes and then grated
1/2 tsp
3 Tbsp
Water
icy cold
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Nutrition Per Serving

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CALORIES
135
FAT
8.9 g
PROTEIN
2.0 g
CARBS
11.7 g

Author's Notes

Makes 1 pie crust.

Cooking Instructions

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Step 1
Using your fingers, combine Cake Flour (1 cup) and Butter (1/2 cup) in a large mixing bowl. Mix until a shaggy dough forms.
Step 2
Add Water (3 Tbsp) and Salt (1/2 tsp) . On a floured work surface, nead the dough until smooth.
Step 3
Press the dough into a disk, cover with plastic wrap and allow the dough to rest in the fridge for 1 hour.
Step 4
Preheat oven to 400 degrees F (205 degrees C).
Step 5
Using a floured rolling pin, roll out the dough to around 9-inch diameter and ⅛-inch thick. Roll the dough around the rolling pin to transport it to the pie pan.
Step 6
Drape the rolled dough over the rolling pin and press into a 8-inch pie pan with a removable bottom. Press dough until evenly covered. Be sure to leave at least 2 inches of dough around the edges, as the crust will shrink as it bakes. Poke all along the bottom of the crust with a fork
Step 7
Lay parchment paper along the inside of the pan and evenly distribute pie weights along the inside. If you don’t have pie weights you can also use dry beans or coins.
Step 8
Bake for 15 minutes until the edges start to turn golden brown. If you are preparing the crust for a no bake pie, remove the weights and continue to cook another 10-15 minutes until the whole pie is golden brown.
Step 9
When the crust is cooked, trim the excess off the edges. Use as desired!
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Nutrition Per Serving
Calories
135
% Daily Value*
Fat
8.9 g
11%
Saturated Fat
5.6 g
28%
Trans Fat
0.0 g
--
Cholesterol
23.6 mg
8%
Carbohydrates
11.7 g
4%
Fiber
0.5 g
2%
Sugars
0.0 g
--
Protein
2.0 g
4%
Sodium
122.4 mg
5%
Vitamin D
--
--
Calcium
3.2 mg
0%
Iron
0.7 mg
4%
Potassium
2.7 mg
0%
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