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Foolproof Shortcrust Pastry (Food Processor Method)

4.2(89)

This foolproof recipe allows you to make flaky shortcrust pastry in seconds by using a food processor. Sweet, savory, and whole-wheat variations included!

by Marie Asselin, FoodNouveau.com·published 2022-07-13

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Servings

['1', '1 crust (enough for 1 large tart or pie, 1 galette, or 18 mini tarts)']

Total time

1h 10m

prep 10 min

Calories / serving

—

Ingredients (5)

serves

½ cup cold unsalted butterbutter
1 ½ cups all-purpose flourflour
¼ tsp kosher salt,salt
1 large eggegg
2 tbsp ice waterwater

Instructions (8 steps)

01Cut the butter into small cubes and arrange on a small plate. Freeze for 20 minutes.
02Add the flour and salt to a food processor, then pulse to combine. Add the butter and process for 10 continuous seconds, until the mixture looks like coarse breadcrumbs.
03Add the egg and process for 5 seconds. Add the ice water and process for 20 seconds. The dough should now start clumping together. Turn the mixture out onto a work surface. The mixture will easily hold together when pressed. Using your hands, gather the dough into a ball then flatten into a disk, kneading it as lightly as possible.
04If you’re making shortcrust pastry right before you need to use it, gather it into a disk, set it on a lightly floured surface, and roll it out to the required size. Ease into a pie or tart pan, lay flat on a baking sheet, or cut out and fit into muffin pans if making tartlets. Refrigerate for 30 minutes to an hour. Use as instructed by the recipe.

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