French shortcrust pastry

    French shortcrust pastry

    (14)
    28saves
    1hr15min


    19 people made this

    About this recipe: A French friend of mine gave me this recipe for shortcrust pastry and it works a treat every time. I use the food processor to make it even easier. It makes one 25cm pastry base for a quiche or a fruit tart.

    Ingredients
    Makes: 1 pastry case

    • 200g plain flour
    • 1/8 teaspoon salt (or a pinch)
    • 120g cold, unsalted butter, cubed
    • 6 tablespoons of iced water

    Method
    Prep:15min  ›  Cook:15min  ›  Extra time:45min chilling  ›  Ready in:1hr15min 

    1. In a food processor, mix together flour and salt. Add butter, and process until mixture resembles coarse breadcrumbs. Add water 1 tablespoon at a time. Pulse briefly until dough begins to clump together. Remove dough from processor onto a floured surface, and form into a ball. Allow dough to rest at room temperature for 30 to 45 minutes before rolling out.
    2. On a lightly floured surface, roll out dough to fit a 25cm pie dish. Arrange the pastry over the dish and crimp the edge. Prick the bottom of dough several times with a fork. Place in freezer for 15 to 20 minutes. Meanwhile, preheat oven to 220 degrees C.
    3. Fill the base with ceramic baking beans, or use pie weights. Bake in preheated oven for 15 minutes. Remove beans, and continue to bake another 5 minutes. If necessary, cover with tin foil to prevent it from browning too much.
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    Reviews & ratings
    Average global rating:
    (14)

    Reviews in English (13)

    by
    45

    This is indeed a fantastic and flaky short pastry. It melts in the mouth. Yum!  -  06 Sep 2002  (Review from Allrecipes US | Canada)

    by
    19

    This was delicious! The only thing I added was a little more salt. I used this crust for a spinach quiche, prebaking the crust for 12 minutes before adding the filling. This is a great crust recipe for non-dessert pies, because it's rich without being sweet.  -  17 Oct 2002  (Review from Allrecipes US | Canada)

    by
    14

    My pot pie recipe called for baking at 350 degrees and this crust really needs to be baked at 400 degrees or more to be browned. I used this as a TOP crust for a beef pot pie so I couldn't pre-bake it like the instructions said. It was also the first time I've made crust with my food processor so I am sure it will be better in future iterations. I will likely try this recipe again but use it for a BOTTOM crust or for a top crust only if the recipe calls for high heat 400-450. Even with my turning the temp up and down and up to get it to brown and my inexperience with making dough in a food processor, it turned out looking beautiful. The texture however was limp, not flaky, but it tasted tender and buttery. I am sure any shortcoming in the result was due to the baker, not the recipe. I do agree with the other reviewer -- this recipe needs a smidgeon more salt.  -  24 Jan 2003  (Review from Allrecipes US | Canada)

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