Short Pastry into the tin
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Short Pastry

Short pastry is used for many recipes: sweet or savoury pies, tarta tatin, crostate, cookies.I never add sugar and always add a pinch of salt.  #yourguardianchef #dough #homemade
Course Bread
Cuisine French
Keyword pie pastry, quiche pastry, short crust pastry
Prep Time 5 minutes
Total Time 35 minutes
Servings 1 pie
Calories 1559kcal
Author Laura Tobin

Ingredients

  • 1/2 cup butter at room temperature
  • 1 1/2 cup flour
  • 1 fresh eggs
  • 2 tbsp fresh water
  • 1 pinch salt

Instructions

  • Mix all ingredients in the mixer.
  • Wrap the dough into cling foil and let it rest in the fridge for at least 30 minutes so the butter re-solidifies.
  • It is ready to use for pies or tarts

Notes

Tips for making the best pastry

  • This is a quantity for a 9 1/2 in - 24 cm baking pan if your pie has a top, double the quantity of the ingredients
  • The 2 tbsp of water will make the pastry smoother and the edge even when you roll it
  • Keep the pastry cold before you put it in the oven to make a nice crunchy crust
  • Make the holes in the bottom so the pastry does not rise when cooking
  • Slightly bend the top edges inward when you put the pan with the pastry back in the fridge to make it easier after to fold or seal the pastry with the top cover once it is cold
  • Cut the top of a closed pie to let the steam out
  • Use a fork to seal and shape the edges

Nutrition

Calories: 1559kcal | Carbohydrates: 143g | Protein: 25g | Fat: 98g | Saturated Fat: 59g | Cholesterol: 407mg | Sodium: 916mg | Potassium: 261mg | Fiber: 5g | Vitamin A: 3075IU | Calcium: 80mg | Iron: 9.5mg