Ingredients
Shortcrust pastry
- 250 grams all-purpose flour plus more for rolling
- 125 grams unsalted butter very cold and cut into 1/2-inch cubes
- 1/2 teaspoon fine salt
- 3–5 tablespoons ice water add only as needed
Equipment
- 1 large mixing bowl
- 1 pastry blender or food processor optional
- 1 Rolling Pin
- 1 9-inch tart pan
Instructions
Method
- Whisk the flour and salt together in a large bowl. If your kitchen is warm, chill the bowl for 10 minutes before continuing.
- Add the cold butter. Rub it in with your fingertips or use a pastry blender until the mixture resembles coarse crumbs with a few pea-sized pieces. Do not work it into a smooth paste.
- Drizzle in 3 tablespoons ice water and toss with a fork. Add more water 1 teaspoon at a time, stopping as soon as a squeezed handful holds together without feeling wet.
- Tip the mixture onto the counter, press it together gently, and shape it into a 1-inch-thick disk. Wrap and refrigerate for 30 minutes. Do not knead.
- Roll the chilled dough on a lightly floured surface to about 1/8 inch thick. Ease it into a 9-inch tart pan without stretching, trim the edge, and chill for 15 minutes.
- Fill and bake according to your recipe, or blind-bake at 375°F (190°C): line with parchment, add pie weights, and bake 15 minutes. Remove the weights and parchment, then bake 7 to 10 minutes more, until dry and lightly golden.
Nutrition
Serving: 1 serving (1/8 batch)Calories: 228kcalCarbohydrates: 24gProtein: 3gFat: 13gSaturated Fat: 8gCholesterol: 34mgSodium: 149mgPotassium: 43mgFiber: 1g
Video
Notes
For sweet pastry, whisk 1 tablespoon granulated sugar into the flour. Keep every ingredient cold, and add the minimum water needed; extra water and overworking both encourage a tough crust. If the dough cracks while rolling, let it stand for 2 minutes, then patch with a scrap. Refrigerate raw dough for up to 3 days or freeze it, tightly wrapped, for up to 3 months. Nutrition is an estimate based on 8 servings.
