Best 2 Short Pastry Crust Recipes
Indulge in the art of baking with our comprehensive guide to creating a delectable short pastry crust. This versatile pastry forms the foundation of numerous culinary delights, from sweet tarts and pies to savory quiches and galettes. Known for its crisp and flaky texture, short pastry crust elevates any dish to a new level of indulgence.
Our collection of recipes caters to various skill levels and preferences. Beginners can start with our classic short pastry crust recipe, a fundamental building block for any aspiring baker. For those seeking a gluten-free option, we offer a dedicated gluten-free short pastry crust recipe that delivers the same delightful taste and texture without compromising on quality.
If you're looking to create a sweet treat, our sweet short pastry crust recipe is the perfect choice. With its delicate sweetness, this crust pairs wonderfully with fruit fillings, custards, and chocolate ganaches. For a savory twist, our savory short pastry crust recipe provides a sturdy and flavorful base for savory fillings like cheese, vegetables, and meats.
No matter your culinary expertise or dietary preferences, our collection of short pastry crust recipes has something for everyone. With detailed instructions and helpful tips, we'll guide you through the process of creating a perfect short pastry crust every time. So, gather your ingredients, preheat your oven, and embark on a delightful baking journey with us.
BASIC SHORT-CRUST PASTRY
Regarding this basic short-crust pastry: the dough takes just 10 minutes to make, so resist the temptation to buy that pre-made crust from the refrigerator case. Homemade pastry always tastes better. Make it the day before. You can even roll it out, line the tart pan and keep it frozen until you're ready to bake.
Provided by David Tanis
Categories side dish
Time 10m
Yield One 9 and 1/2-inch tart crust
Number Of Ingredients 4
Steps:
- Put flour and salt in the bowl of a stand mixer or food processor. Add butter and quickly cut it into flour until mixture resembles coarse meal.
- Add ice water and mix briefly, about 30 seconds, to form a soft dough. Remove dough, shape into a thick disk, wrap in plastic and refrigerate for at least 2 hours or overnight. Bring to cool room temperature before rolling.
- To roll, lightly flour dough and counter. Roll out gradually, periodically letting dough rest for a moment before continuing. This makes rolling easier and will keep dough from shrinking back during baking.
- Roll dough to a thin round approximately 13 inches in diameter, then trim to make a 12-inch circle (refrigerate and save trimmings for patching). Lay dough loosely into a 9 1/2-inch fluted tart pan with removable bottom, letting it relax a bit. Fold overlap back inside to make a double thickness, then press firmly against the pan so the finished edge is slightly higher than the pan. Refrigerate or freeze for an hour before pre-baking.
Nutrition Facts : @context http, Calories 1268, UnsaturatedFat 28 grams, Carbohydrate 95 grams, Fat 93 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 58 grams, Sodium 658 milligrams, Sugar 0 grams, TransFat 4 grams
SHORT PASTRY CRUST
Use this recipe to make our Individual Lamb Pies and Pear and Sausage Pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes enough for four 5-inch double-crust pies or one 13-by-4-1/2-inch double-crust pie
Number Of Ingredients 5
Steps:
- Pulse flour, salt, butter, and shortening in a food processor until mixture resembles coarse meal. With processor running, drizzle in 1/4 cup water until dough just comes together. (If dough is still crumbly, add up to 1/4 cup more ice water, 1 tablespoon at a time.) Do not process for more than 20 seconds. Divide dough in half; wrap each in plastic. Refrigerate until cold, about 30 minutes.
Tips:
- Keep your ingredients cold: This will help prevent the butter from melting and becoming greasy.
- Work quickly: The more you handle the dough, the warmer it will become and the more difficult it will be to work with.
- Chill the dough before rolling it out: This will make it easier to handle and less likely to tear.
- Don't overwork the dough: Overworking the dough will make it tough.
- Bake the pastry crust in a preheated oven: This will help to ensure that the crust is cooked evenly.
- Let the pastry crust cool before filling it: This will help to prevent the filling from making the crust soggy.
Conclusion:
Short pastry crust is an incredibly versatile pastry that can be used for both sweet and savory dishes. It is easy to make and can be tailored to your own taste preferences. With a little practice, you will be able to make perfect short pastry crust every time.
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