Fancy a crispy, golden shortcrust pastry? Mix flour, cold butter, and salt with your fingertips, add a little iced water, form a ball, let it rest, then roll out thinly. Blind baking and the cold butter trick guarantee an ultra-crisp result, perfect for all your savory or sweet tarts!
- In a salad bowl, pour 250 g of flour , 125 g of cold diced butter , a pinch of salt .
- Sand with your fingertips to obtain a “wet sand” texture.
- Add 50 ml of very cold water little by little, until it forms a ball without kneading.
- Cover the dough and leave to rest in the fridge for 30 minutes (express option available).
- Roll out thinly on a floured surface, line your mold and prick the dough with a fork.
- For an ultra-crispy base: pre-bake blind for 15 min at 190°C with baking beads.
- Garnish to your taste, continue cooking according to your recipe.
The secrets of a truly crispy shortcrust pastry 🔥
For homemade shortcrust pastry that's crispy to the bite, it's all about the choice of ingredients and technique! Use extra-cold butter (straight from the fridge), T55 or T65 wheat flour , and ice-cold water. The butter should definitely not melt between your fingers: this is what creates the famous flaky and light texture. Don't hesitate to chill your bowl and even your flour for a few minutes if necessary.
Easy tips for foolproof shortcrust pastry 🥄
- Never knead the dough: just bring it together with your palm, otherwise it becomes elastic.
- For extra flavor, add a spoonful of almond powder or a pinch of Parmesan cheese to the dough.
- For savory pies, a pinch of thyme or poppy seeds adds a little pep!
- Pre-cooking is essential if your filling is moist (apples, vegetables, cream, etc.).
- Always bake in a very hot oven to sear the dough and prevent it from becoming soggy.
Express variations and gourmet alternatives 🧑🍳
Want a vegan version? Replace the butter with 110g of very cold vegetable margarine . For a healthier dough, mix half wholemeal flour , add a little yogurt or nut puree instead of part of the butter. Also try shortcrust pastry with olive oil for a Mediterranean touch: lighter, but still crispy if you master the shortcrust pastry!
What to do with your crispy shortcrust pastry?
- Lorraine apple tart : the thin, golden pastry enhances the sweetness of the apples.
- Homemade fig tart : perfect contrast between the softness of the fruit and the crunchiness of the pastry.
- Roscoff onion & honey tatin : a delicious savory version.
Storage & freezing: instructions 🧊
Your shortcrust pastry can be kept for 2 days in the fridge, well wrapped, or 3 months in the freezer . To use it, let it come back to room temperature for ten minutes then roll it out without working it too much. Tip: roll out the pastry between two sheets of baking paper before freezing it, it will be ready to use at any time!
Mistakes to avoid for perfect shortcrust pastry
- Butter too soft: goodbye crispness, the dough becomes soft.
- Too much water: the dough sticks, add a little flour if necessary.
- Kneading: this develops the gluten, the dough hardens.
- Not rested enough: risk of shrinkage during cooking.
- Oven not hot enough: the dough absorbs moisture, resulting in a doughy result...
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