Short-Crust Pastry Dec24


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Short-Crust Pastry

Prep Time: 15 min
Chilling Time: 30 min
Serves: 2 pcs


  • 2-1/2 cups All-purpose Flour, plus extra for rolling
  • 1 tsp Salt
  • 1 cup Butter, very cold and cut into 1cm cubes
  • 3-4 tbs ice Water


  1. Combine Flour and Salt
  2. Using a food processor or back of a fork work the Cold Butter into the Flour. The end results should be a coarse and flaky crumb.
  3. One tablespoon at a time, add the Ice Water until the mixture starts to stick. It is important to keep the mixture cold to achieve a flaky and crumbly crust once baked.
  4. Place the mixture in a floured work surface and using your hands pack together.
  5. Divide the crust into two pieces and place each in a plastic bag, and rest in the fridge for 30 minutes.
  6. Once ready to use, roll out to desired shape and thickness.

Chef’s Tip: when rolling out the crust, place the dough in a large zip-lock bag and flatten out, cut the edges of the bag to remove. This prevents the need to use extra flour for rolling which could make your crust dry. Extra crust can be kept in the freezer in a plastic bag for up to 2 months.

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