Basic Shortcrust Pastry Recipe | Eggless Pastry (Sweet & Savoury)

Shortcrust Pastry is a versatile pastry dough which is used to make so many pastries, like apple pies, lemon tarts and onion cheese quiche. Learn how to make shortcrust pastry with step by step instructions.

Shortcrust Pastry

In this post I am going to share basic eggless pastry dough which is both sweet and savoury.

About Shortcrust Pastry Recipe

This is one of basic dough for many recipes like Pies, Quiche, Tarts and many more. So I am giving you a step by step detailed recipe for this. The main thing you should know is use half the amount of butter for flour and also try to use ice cold water for making the dough. This dough has a little more sugar. This dough is best for making sweet filling pies or any sweet preparations. If you are using it to make savoury don’t use the sugar.

Savoury Shortcrust Pastry Recipe. This pastry is my go to recipe for tarts, pies and quiche. It is not only fool proof but taste so buttery and flaky.

I hope you all get a clear understanding of this. So please try this and let me know what you think about this.

How to Make Sweet Shortcrust Pastry without Eggs

In a mixing bowl add flour, salt, sugar and mix well.
Add in chopped cold butter and rub with your fingers till it forms coarse crumbs.
Add a spoonful of water and mix well using a spoon, if it is too dry add spoonful more water. Now form this to a dough. Dont knead too much.
Cover it with plastic wrap and chill it in the fridge for 1 hour.
Now you can use this for any recipe as you like.

How to Make Savoury Shortcrust Pastry Dough

Take flour, salt, pepper in a bowl and mix well.
Add cold butter and rub the butter into flour.
Add in cold water and mix well to a dough.
Wrap the dough in plastic and chill for 30 min before using.
You can use this dough for quiche, savoury tarts or pies.

If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.

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Basic Shortcrust Pastry Recipe (Sweet & Savoury)

Shortcrust Pastry is a versatile pastry dough which is used to make so many pastries, pies, tarts. Learn how to make shortcrust pastry with step by step instructions. In this post I am going to share basic eggless pastry dough which is both sweet and savoury.

Prep Time 10 mins

Resting Time 2 hrs

Total Time 2 hrs 10 mins

Course Main Course

Cuisine French

Ingredients

Sweet Shortcrust Pastry Dough Recipe

Savoury Shortcrust Pastry Recipe

Instructions

Sweet Short Crust Pastry Recipe

Savoury Short Crust Pastry Recipe

Video

Notes

Reducing the butter quantity will result a hard crust. So use butter as mentioned.
Don’t over knead the dough, else the gluten will develop in the dough which results in chewy crust.
Use cold water for kneading the dough and cold butter, this will give flaky crust.
This dough has a little more sugar,this dough is best for making sweet filling pies or any sweet preparations.
If you are making it for savoury don’t use the sugar.

Keyword shortcrust pastry

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Shortcrust Pastry Step by Step (Sweet)

Take flour in a bowl

Add in sugar

Add in salt

cold butter

rub it with your fingers

rub it well

keep rubbing

at a stage it will look like coarse crumbs

now add spoonful of ice cold water

use a fork to mix,

now you see it is a bit dry

so add another spoonful of ice water

2)Add salt and pepper

3)Mix well

4)Add cold cubed butter

5)Rub it into the flour

6)Now it is well mixed

7)Add cold water

8)Shape it into a dough

9)Wrap it in plastic

10)Chill the dough for 30 mins before using

11)Now let’s line the tart mould.

12)Take the dough

13)Rolled the dough

14)Put it in the mould

15)Remove the excess

16)Prick with fork and blind bake.

Once it is baked you can fill with any filling and make it into quiche or pies or tart.

Food Processor Shortcrust Pastry Dough

In your food processor bowl, add flour, salt, sugar and pulse for few seconds till combined. Now add in cubed cold unsalted butter in and pulse few times till the butter is blended into the flour and looks like size of pea.

Now add very little cold water and pulse few times. If your dough is not coming together add more cold water. Once the dough starts to come together turn off the machine and remove the dough to a plastic cling wrap and fold well. Flatten it and store in fridge till use.

Tips & Tricks

Once you make the shortcrust pastry dough. fold it two to three times on itself to create more layers. This trick will create more flaky texture in your pastry.

Also make sure your pastry dough is cold when baking.

I always prefer to place the tart tin after it is lined with the pastry in fridge for few hours before baking.

Reducing the butter quantity will result a hard crust. So use butter as mentioned.
Don’t over knead the dough, else the gluten will develop in the dough which results in chewy crust.
Use cold water for kneading the dough and cold butter, this will give flaky crust.
This dough has a little more sugar, this dough is best for making sweet filling pies or any sweet preparations.
If you are making it for savoury don’t use the sugar.
Refrigerate Shortcrust pastry dough for at least 1 to 2 hours.
Make sure your pastry dough is cold when baking.

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