Basic Short-Crust Pastry Recipe (2024)

This recipe is wrong. I've been making this crust for years.1-1/4 cups of all purpose flour1 stick of ice cold butter cut in small pieces1/4 cup ice cold waterPulse 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!

This came out perfect. I pressed the dough into the side of the tart pan and had no problem with the sides collapsing. The baking time was not listed in this recipe and the recipe I was using said to bake at 375 for 10 minutes which was too short. I suggest baking at hotter temp (425).

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.

One cup of flour is equivalent to 120 grams, so 145 grams is going to be a little more than a cup. Probably best to weigh the flour rather than rely on a measuring cup to ensure the proper flour to butter ratio.

Made this, along with the quiche today. Delicious! Weighed the flour; proportions were correct. Once pastry was placed in tart pan, covered with parchment paper and filled with pie weights. Shrinkage was minimal.

DO NOT USE this recipe. The ratio is completely off. There should be about double the flour such that there are coated grains of butter. I used this and had to throw out over $5 in ingredients.

Despite my misgivings (followed weights and methods to a T, but dough was still very soft), it actually turned out fine. I worked in probably an additional 1/4 cup of flour when rolling it out and that helped. It took forever to blind-bake, even at 425 F, because it was still pretty soft (I ended up doing 20 mins with pie beans and 10 mins without to crisp up the bottom). But it held up to juicy fresh peaches with no soggy bottoms - take that, Mary Berry!

Pie weights. Ball bearings or -- my favorite -- dried beans. For a tart, I fill the tart pan all the way to the top to keep the sides from collapsing.

This is my Go-To formula. With processor I make 2x batch and use large pan(s). Chill for a full day and roll gently. For Extra Rich, also use ~ 1/2 cup more nearly frozen Unsalted Butter (1/4 for single.) OK to freeze for ?months. Rules: COLD flour, nearly frozen butter and Iced water. At every step, keep it COLD! Especially good for (broken key) uiche. Start COLD and keep it COLD; No hands in dough, ever!-C.

Should mention pie weights for those of us who never make our own crusts. This is a serious omission in the recipe.

Weighing the ingredients produced a beautiful result. I only refrigerated for 30 minutes then rolled, baked (with weights) for 15min at 425F, then added a quiche filling. AMAZING!

Bake chilled dough in a 9 ½-inch tart pan at 375 degrees for 15 to 20 minutes, until lightly browned. Patch any small holes with leftover dough. Cool.

Made exactly as written and it turned out beautifully! I was a little anxious by the ratio too, but it's a perfect short crust recipe. Made two of the three quiches in the article & they're great too, though I bump up the herbs because I love all that fresh counter to the rich crust & dairy :)

Strange. It works for me really well. It stands up to quiche.

terrible recipe. WEIGHING everything is key - this crust came our hard and icky. I used a BBC recipe and weiged everything - use the ratio of 1:2 fat to flour. food processor fat and flour until bread crumb stage, add salt and pulse, add water till JUST coming together. Turn out onto a board and gather into a disk and refrigerate at least 2 hours - pref overnight. This crust came out tender and rich and was totally perfect for my curried salmon hand-pies.

I knew I should have added pie weights and did not because the recipe didn’t mention. Ugh complete collapse of sides. Rolled out nicely though so I’m sad it will likely go in the bin. Use pie weights or leave your edges overhanging to trim after the bake!!!

This was the best crust I have ever made. I weighed the flour. It needed pie weights to keep from puffing up.

Put plastic wrap so it can support edges of Doug , and found on T o disc you have roll out dough onto !

1 cup of all purpose flour (properly measured) weighs 120 g. Follow the weight measurements or else plan to use more flour (scant 1 1/4 cup should do).

We made a gluten-freen and vegan version of this short crust pastry and it turned out perfectly. Weighed everything and used 145 g of Bob's Red Mills Gluten Free 1-1 Baking Flour and 4 oz of Miyoko's Vegan Cultured Butter. Mixed with a food processor. Pre-baked the crust at 375 for 15 minutes.

Just made the recipe as directed and it seems fine. Don’t know why people think it needs way more flour. Dusted the board to roll and it worked fine after and hour of chilling. My only thought was that it was a tad salty. I will use less in the future.

I swear by pastry flour for pie crust.

I think it's important to note that flour must be weighed to get this recipe right. I started weighing flours, sugars etc a while back and everything turns out better.

This is a terrible recipe...I followed it to a "T" but my kitchen scale was broken and the crust was slumpy and way too rich and pooled butter all over the place. I'll be sticking to Paul Hollywood short-crust and pate brise recipes

Would definitely recommend this for a tart pan but didn't quite make enough for individual pasties. Got a little dry in the oven but was flaky and held up to filling.

Can anyone share how long this needs to be pre-baked? Thank you in advance!

This was hell. My dough was very dry, and I kept having to add water to make everything stick together. And yet the actual end result was terrific!

I live in Reno, NV, and it took 7 tablespoons of water to form a dough that would even stick together. The humidity of your locale makes all the difference (humidity here is usually around 15% here).

Made two batches using the food processor and weighing the butter and flour, only varied the amount of water (3 TB) in second batch and taking dough out 10 minutes before rolling. First batch was easier to handle, and both took quite a bit of flour while rolling. Both held their shape well with blind baking, and both were pleasingly light and easy to cut through with a fork.