recipetineats4.8
Pie Crust (Shortcrust Pastry)
Recipe video above. My go-to pie crust I've been loyal to for more years than I can remember, a classic pie crust also known as shortcrust pastry. Flaky and easy with a dough that comes together in 1 minute using a food processor, though you can just use your hands.Use for Sweet and savoury pies - Pecan Pie, Pumpkin Pie to the great Aussie Meat Pie!Makes pastry for 1 x 23cm / 9" pie dish or tart tin (serves 8 - 12 people). Double it for a covered pie (use recipe scaler). VIDEO and PROCESS PHOTOS above super helpful for newbies!
👥 8 Servings⏱️ Prep & Cook: 1h 50m⏳ Prep: 15 min🔥 Cook: 20 min👤 Nagi | RecipeTin Eats📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●food processor
- ●bowl
- ●whisk
- ●spatula
- ●oven
📝 Preparation Steps
1
Make Dough:
2
Pulse Dry: Place flour, sugar and salt in food processor. Pulse twice to combine.
3
Cut in butter: Scatter butter across surface. Pulse 5 times until the largest pieces are the size of chickpeas.
4
Add chilled water: With the motor running on low, pour 2.5 tbsp of water into the tube feeder.
5
Form crumbs: Keep blitzing for ⏱️ 10 seconds until crumbs form (also see video). Pinch between fingers - they should stick and form a dough.
6
HAND option: Whisk flour, sugar and salt in large bowl. Rub butter into flour with tips of fingers until it resembles crumbs - it should look the same as using a food processor. Then mix in cold water with rubber spatula, then proceed with steps below.
7
Form disc: Tip crumbs out onto work surface, bring together into dome (don't knead), pat into 2cm/ 4/5" thick disc.
8
Chill: Wrap in clingwrap then refrigerate ⏱️ 1 hour (up to 2 days, otherwise freeze).
9
Rolling out:
10
Dust with flour: Sprinkle work surface with flour, unwrap dough and place on the flour. Sprinkle top with flour, dust rolling pin with flour.
11
Roll out: Roll out into round that's 10cm/4" larger than 22.5cm/9" pie tin. Patch up and roll over cracks as necessary
12
Transfer to pie dish: Gently roll the pastry so it wraps around the rolling pin. Unroll it over the pie dish.
13
Drape pastry into pie tin (do not stretch/pull, causes shrinkage).
14
Trim: If making a pie with NO LID (like Pumpkin Pie), then trim edges with scissors leaving a 1 cm / 2/5" overhang. If making a pie with a lid (like a Meat Pie) then trim edges so they align with the edge of the pie tin (ie no excess overhang).
15
Tuck excess under, if appliable (ie per step above, if making a no lid pie). Then crimp or decorate edge as desired.
16
Refrigerate: Put pie crust in the freezer for ⏱️ 15 - 30 minutes (while oven heats up). This helps prevent shrinkage, firms up the butter again (flakiness!) and helps to ensure decorative crimped edges remain in tact.
17
Baking options (Note 4) - Blind bake the pie crust if it will be baked once filled (eg Meat Pie, Pumpkin Pie). Fully bake the pie crust if it will not be baked once filled.
18
Blind bake (par-bake, Note 4):
19
Preheat oven to 200°C/390°F (180°C fan).
20
Line & weigh down: Place 2 large pieces of parchment/baking paper crosswise over the pastry, then fill with baking beads or lots of rice or dried beans to weigh it down. (Note 2)
21
Bake 1 covered: Bake for ⏱️ 15 minutes, then remove from oven.
22
Bake 2 uncovered: Use excess paper to CAREFULLY remove hot beads, then return to oven for ⏱️ 5 minutes or until base is light golden (doesn't need to be 100% cooked though).
23
Cool: Remove from oven. Cool ⏱️ 15 minutes in the pie tin before filling (another measure to avoid soggy base).
24
Fully baked option (Note 4):
25
Follow directions per Blind Baking steps above BUT bake at 190°C/375°F (170°C fan) covered with baking beads for ⏱️ 25 minutes, then ⏱️ 15 minutes uncovered until golden. Fully cool before filling.
26
Fill:
27
Fill and bake per directions of chosen pie filling - such as Pumpkin Pie, Pecan Pie, Meat Pie. The par baked pastry will not be 100% cooked, it finishes cooking with the filling. It's cooked enough so the crust will not go soggy.
Nutrition Facts
calories
173 kcal
fat Content
10 g
serving Size
1 serving
sodium Content
235 mg
protein Content
2 g
cholesterol Content
26 mg
carbohydrate Content
17 g
saturated Fat Content
6 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...