Servings: 8 pieces
Calories: 220kcal
Equipment
- Large mixing bowl
- Pastry cutter or fork
- Rolling pin
- Plastic wrap
- Baking sheet or tart pan
Ingredients
- 2 cups all-purpose flour
- 1 cup unsalted butter, chilled and cubed
- 1/2 teaspoon salt
- 1 tablespoon sugar (optional for sweet pastries)
- 6-8 tablespoons ice water
Instructions
- Start by sifting the flour, salt, and sugar (if using) into a large mixing bowl. Sifting not only removes lumps but also aerates the flour, ensuring a lighter texture.
- Add the chilled, cubed butter to the flour mixture. Using your fingertips or a pastry cutter, work the butter into the flour until the mixture resembles coarse breadcrumbs.
- Sprinkle ice water, one tablespoon at a time, over the mixture while gently mixing with a fork. Stop adding water once the dough begins to come together.
- Shape the dough into a flat disc, wrap it tightly in plastic wrap, and let it rest in the refrigerator for at least 30 minutes.
Notes
Shortcrust pastry is a foundational recipe in baking, offering versatility for both sweet and savory dishes. Its simplicity belies the rich, buttery taste it can bring to your desserts or savory dishes. Master it for a wide array of culinary delights.
Nutrition
Calories: 220kcal | Carbohydrates: 20g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 40mg | Sodium: 100mg | Potassium: 30mg | Fiber: 1g | Sugar: 1g | Vitamin A: 450IU | Calcium: 10mg | Iron: 0.6mg
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