French Short Pastry

    1 hour 50 mins

    This recipe was given to me by a woman that makes savoury tarts in a small town in the south of France. I found her crust and process to be the most delicious, simple and logical of all the crusts I've ever made.

    12 people made this

    Serves: 10 

    • 1 1/2 cups (180g) plain flour
    • 1/8 teaspoon salt
    • 1/2 cup (110g) unsalted butter, chilled and cut into small pieces
    • 6 tablespoons (90ml) ice water

    Prep:30min  ›  Cook:20min  ›  Extra time:1hr resting  ›  Ready in:1hr50min 

    1. In a food processor, mix together flour and salt. Add butter, and process until mixture resembles coarse crumbs. Add water 1 tablespoon at a time. Pulse briefly until dough begins to form in clumps. Remove dough from processor onto a floured surface, and form into a ball. Allow dough to rest at room temperature for 30 to 45 minutes before rolling out.
    2. On a lightly floured surface, roll out dough to fit pie pan. Place in pan, and crimp edge. Prick the bottom of dough several times with a fork. Place in freezer for 15 to 20 minutes. Meanwhile, preheat oven to 220 degrees C (425 degrees F).
    3. Fill crust with beans, or use pie weights. Bake in preheated oven for 15 minutes. Remove pie weights, and bake another 5 minutes. If necessary, cover with foil to prevent overbrowning.

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    Reviews in English (15)


    This is indeed a fantastic and flaky short pastry. It melts in the mouth. Yum!  -  06 Sep 2002  (Review from Allrecipes US | Canada)


    This was delicious! The only thing I added was a little more salt. I used this crust for a spinach quiche, prebaking the crust for 12 minutes before adding the filling. This is a great crust recipe for non-dessert pies, because it's rich without being sweet.  -  17 Oct 2002  (Review from Allrecipes US | Canada)


    My pot pie recipe called for baking at 350 degrees and this crust really needs to be baked at 400 degrees or more to be browned. I used this as a TOP crust for a beef pot pie so I couldn't pre-bake it like the instructions said. It was also the first time I've made crust with my food processor so I am sure it will be better in future iterations. I will likely try this recipe again but use it for a BOTTOM crust or for a top crust only if the recipe calls for high heat 400-450. Even with my turning the temp up and down and up to get it to brown and my inexperience with making dough in a food processor, it turned out looking beautiful. The texture however was limp, not flaky, but it tasted tender and buttery. I am sure any shortcoming in the result was due to the baker, not the recipe. I do agree with the other reviewer -- this recipe needs a smidgeon more salt.  -  24 Jan 2003  (Review from Allrecipes US | Canada)