Basic Short-Crust Pastry
Updated Sept. 30, 2024
- Total Time
- About 10 minutes, plus chilling
- Rating
- Comments
- Read comments
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Ingredients
- 145grams all-purpose flour (about 1 cup)
- ½teaspoon kosher salt
- 1stick cold unsalted butter (¼ pound), cut in ⅛-inch pieces
- 3tablespoons ice water
Nutritional analysis per serving (1 servings)
1268 calories; 93 grams fat; 57 grams saturated fat; 0 grams trans fat; 27 grams monounsaturated fat; 4 grams polyunsaturated fat; 95 grams carbohydrates; 3 grams dietary fiber; 0 grams sugars; 14 grams protein; 658 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
- Step 4
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 9½-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.
Private Notes
Comments
This recipe is wrong. I've been making this crust for years. 1-1/4 cups of all purpose flour 1 stick of ice cold butter cut in small pieces 1/4 cup ice cold water Pulse flour&salt in food processor about 4 pulses. Then add butter, pulse until flour feels almost like sand. Start processor& slowly add water until mixture comes together. Dough will feel like clay. Kneed dough 2 or 3 times on a lightly floured surface. Form a disk wrap in plastic& chill for 30 minutes before using.
Made this today with the quiche with herbs recipe. Weighing the flour is KEY on this. Thank you for those that noted that in their comments. The flour amount is definitely more than a cup. With weighing the flour this recipe came out perfectly! This will be my go-to quiche crust from now on. It is heavenly!
The flour measurement is way off. Needs at least a quarter cup more, or more. I followed the directions to a T, and with one cup of flour, the "dough" was more like batter. Very disappointing. I added more flour and finally got it to be a ball. Will see how it bakes up.
Wow this was a fail. I had to add a teeny bit of water to make the crust come together. It required much more than 30 seconds to be anything more than crumbs. Once I took it out of the fridge, it was hard as a rock. I rolled it as best I could and put pennies in as weights while it baked per other recs. It still came out crispy on top, collapsed on the edges, puffed up in the middle, and denser than I can explain through and through. A store-bought crust and a more helpful YouTube video saved my quiche. IF I were to try this again, I’d pre-roll the dough before chilling and follow the video instructions to crumple parchment paper and flatten into the crust with the coins on top prior to baking. Also poke some holes with a fork to help with air bubbles. But I probably won’t waste my time because the store bought crust was much more reliable.
This recipe is terrible!! I followed it exactly and it has far too much butter in it. When I cooked it the butter bubbled up and made the crust soggy.
So many people saying the recipe is wrong and won't work. I made this exactly as described and it came out fine. Maybe there are other better recipes, but anyone saying the recipe can't work is wrong.