Recipe: Basic shortcrust pastry

Dear Offspring,

After a lot of experimenting and mental math conversions in a new country, I’ve concluded that weight is the best universal baking language (how heavy is 3 cups of flour? I’ve converted it for you here!). This recipe yields a crust that’s somewhere between crispy and flaky.

Love from Mom

Update (5/20/2018): I joined the cool kids and bought a Thermomix. It makes pastry so fast your head would spin!

Basic Shortcrust Pastry

(Good for a single 9″ crust. Double the recipe for a double crust or deep quiche pan.)

225 g / 8 oz all-purpose flour, sifted

56 g / 2 oz butter, cut into cubes and frozen

56 g / 2 oz lard or vegetable shortening, cut into cubes and frozen

2-3 tbsp ice water


1. Using a food processor, pulse the dry ingredients until they resemble coarse bread crumbs (Thermomix 10 seconds, speed 6). The trick is to use the coldest ingredients and to be quick; the food processor is faster than fingers can ever be.

2. Add 2-3 tbsp of ice water and pulse until the dough comes together (start with less water) (Thermomix 5 seconds, speed 6). Do not overmix. It should have the consistency of Playdoh.

3. Bring the dough together into a ball and wrap with cling wrap. Do not knead. Rest in the fridge for at least 1 hour.

4. Roll the rested dough out and arrange it in a buttered or non-stick pie pan. Prick all over the base with a fork. Rest in the fridge for at least another hour or freeze.

If blind baking, cover the pie with cling wrap and fill it *completely* (packed to the sides) with baking weights or uncooked rice before baking (200 C / 392 F). Bake for 15 minutes, remove the cling wrap with baking weights carefully, brush the base with a beaten egg and bake for a further 5 minutes.

Update (5/20/2018): I tried the Serious Eats method of using aluminum (instead of cling wrap), and slow-baking at 350 F / 176 C for 1 hour. It yielded just as good a result in my opinion, with the convenience of just bunking it in the oven one time.


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