The most reliable shortcrust pastry for home baking. Compared to the classic shortcrust, this version is more forgiving and beginner-friendly. The dough stays soft and tender, without becoming dry.
For a classic, crumbly pastry, see French Shortcrust Pastry – Classic Pâte Brisée.
Closer to the classic version, but smoother and easier to work with - Buttery Shortcrust Pastry.
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Cut the cold butter into small cubes.
Sift the flour into a bowl and add the butter.
Rub the butter into the flour with your fingertips until the mixture resembles fine crumbs.
Add the cold egg and cold water, mixing just until the dough comes together.
Gently roll the dough into a ball, being careful not to overwork it.
Wrap in plastic wrap and refrigerate for at least 30 minutes before using.
Ensure the butter and egg are cold to achieve the best texture for the pastry.
Do not overwork the dough to keep it tender and flaky.
Refrigerating the dough helps it firm up and makes it easier to roll out.
Can I use salted butter for this recipe?
Yes, you can use salted butter, but you may want to reduce or omit any additional salt in your recipe.
How long can I store the dough in the refrigerator?
You can store the dough in the refrigerator for up to 1 day. Make sure it is tightly wrapped to prevent it from drying out.
Can I freeze the dough?
Yes, you can freeze the dough for up to 1 month. Thaw it in the refrigerator before using.
What can I use instead of sour cream?
You can substitute sour cream with plain yogurt or crème fraîche in equal amounts.
Can I make this pastry without eggs?
Eggs are essential for this recipe, but you can try substituting with a flaxseed or chia seed egg as an alternative.
Home cooking practitioner. I started cooking in elementary school and began creating my own recipes in my teens. Today I’m growing as a food blogger and turning my recipes into a shared YouTube project.
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