06 September, 2014

Shortcrust Pastry

Puff pastry is good for pies and turnovers, but when I make tarts I don't want them to puff up and throw filling everywhere. Instead I use shortcrust pastry. This crust also works for the pies and turnovers and other things when you don't want to wait for the dough to chill overnight. When using this crust for sweet, fruit-filled tarts I add some sugar to the recipe.

Shortcrust Pastry Recipe

Prep time: 20 minutes
Total time: 20 minutes

Yield: One crust


  • 3/4 cup whole wheat flour
  • 3/4 cup all-purpose flour
  • (For sweet recipes only) 1 tbsp sugar
  • 1/4 cup vegetable oil
  • Cold water 


  1. In a bowl, whisk together all of the dry ingredients.
  2. Add the oil, then carefully work it into the dough to form a mixture the consistency of breadcrumbs.
  3. Add cold water, a tablespoon at a time, until the dough comes together but isn't sticky.
  4. Roll the dough out for whatever recipe you are making. 

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