Homemade Shortcrust Pastry Recipe {Butter Pie Crust}
This homemade shortcrust pastry recipe is a must-have for all lovers of sweet tarts. Easy to prepare, it adds an irresistible texture and incomparable flavor to desserts. I particularly enjoy it with a touch of almond flour, which gives it even more flavor, and icing sugar for an irresistible sweetness.
What makes shortcrust pastry so special is its crumbly, almost melt-in-the-mouth texture. Its name comes from the sandy texture achieved by mixing butter and flour before adding the other ingredients.
Homemade Shortcrust Pastry Recipe {Butter Pie Crust}
What ingredients do you need to make this easy homemade shortcrust pastry recipe?
- 120g softened butter, cut into pieces
- 210g flour
- 90g icing sugar
- 1 egg
- 20g almond flour
- 2g sea salt flakes
How to use shortcrust pastry?
It’s a perfect dough for all kinds of desserts, after blind baking: strawberry tart, lemon tart with delicious lemon curd, chocolate tartlets, or even a simple base for crispy cookies. You can even enjoy leftover dough after baking… 😉
As for storage, don’t panic! If you’re not using it the same day, you can store it in the refrigerator for 24 hours, well wrapped in plastic wrap to prevent it from drying out. And if you have too much dough, it freezes very well. Then simply let it come back to room temperature gently before rolling it out.
Some ideas for tarts to make with this homemade shortcrust pastry:
Shortcrust Pastry Recipe
Ingredients
- 120 g softened butter cut into pieces
- 210 g flour
- 90 g icing sugar
- 1 egg
- 20 g almond powder
- 2 g sea salt flakes
Instructions
- In a bowl or the bowl of your stand mixer, combine the sifted flour, icing sugar, almond flour, and salt.
- Mix with a wooden spoon or the paddle attachment.
- Add the softened butter, cut into pieces.
- Mix with your fingers or the paddle attachment of your stand mixer.You should get a grainy, sand-like texture.
- Then add the egg.
- Continue mixing until you get a smooth dough.
- Form the dough into a ball and wrap it in plastic wrap to prevent a crust from forming.Refrigerate for at least 1 hour.
- Remove the dough from the refrigerator fifteen minutes before use to soften it, make it easier to roll out, and prevent it from breaking.
- Using a rolling pin, roll out your dough on a floured work surface or parchment paper.You can lightly flour your dough if necessary.
- Place it in a tart pan or pastry ring. Prick the bottom with a fork.
- You can then blind bake it or fill it and bake for about 25 minutes at 180°C/350°F.
