Basic Short-Crust Pastry
Updated Oct. 1, 2024
- Total Time
- About 10 minutes, plus chilling
- Rating
- Comments
- Read comments
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Ingredients
- 145grams all-purpose flour (about 1 cup)
- ½teaspoon kosher salt
- 1stick cold unsalted butter (¼ pound), cut in ⅛-inch pieces
- 3tablespoons ice water
Nutritional analysis per serving (1 servings)
1268 calories; 93 grams fat; 57 grams saturated fat; 0 grams trans fat; 27 grams monounsaturated fat; 4 grams polyunsaturated fat; 95 grams carbohydrates; 3 grams dietary fiber; 0 grams sugars; 14 grams protein; 658 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put flour and salt in the bowl of a stand mixer or food processor. Add butter and quickly cut it into flour until mixture resembles coarse meal.
- Step 2
Add ice water and mix briefly, about 30 seconds, to form a soft dough. Remove dough, shape into a thick disk, wrap in plastic and refrigerate for at least 2 hours or overnight. Bring to cool room temperature before rolling.
- Step 3
To roll, lightly flour dough and counter. Roll out gradually, periodically letting dough rest for a moment before continuing. This makes rolling easier and will keep dough from shrinking back during baking.
- Step 4
Roll dough to a thin round approximately 13 inches in diameter, then trim to make a 12-inch circle (refrigerate and save trimmings for patching). Lay dough loosely into a 9½-inch fluted tart pan with removable bottom, letting it relax a bit. Fold overlap back inside to make a double thickness, then press firmly against the pan so the finished edge is slightly higher than the pan. Refrigerate or freeze for an hour before pre-baking.
Private Notes
Comments
This recipe is wrong. I've been making this crust for years. 1-1/4 cups of all purpose flour 1 stick of ice cold butter cut in small pieces 1/4 cup ice cold water Pulse 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).
My go to pastry dough now. Added one extra tablespoon of ice water. Chilled butter in freezer and grated into the flour. Used salted butter. Out of unsalted. Edges were crispy and delicious. The real star of the quiche.
Not having read the comments beforehand, I was concerned as I took the dough out the fridge to roll out. It was perfect, though. I did not weigh the flour as I was in a rush, and might even have used less than directed. Dough was chilled for 2 hours and beautifully smooth and easy to handle. Making this with the herb and goat cheese recipe.
Outstanding, classic recipe--thank you, David Tanis! I followed the directions to the letter and the crust turned out wonderfully well--light and flaky, evenly golden brown, for a delicious quiche! Rolled out the dough with unusual ease (no cracks) after chilling it overnight--which I think made a difference. This will be my go-to recipe for pie crust, which I was rather afraid to attempt before now!
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