Short Crust Pastry (or Pie Dough) Recipe

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Short Crust Pastry (or pie dough)

Kathy Van Houten


easy to make

★★★★★ 1 vote
12 muffin sized pies
25 Min


12 oz
all purpose flour=3 cups sifted all purpose flour
extra flour for dusting
1/4 c
castor(super fine) sugar (optional)
3 oz
butter, unsalted chilled and diced
3 oz
chilled shortening diced
4-41/2 tablespoons ice cold water


1In a chilled mixing bowl place flour,sugar,butter
and shortening.Mix together using electric mixer it should resemble bread crumbs.With mixer running gradually add the ice water and mix just until it forms into a ball.
2Place into a plastic bag and chill at least 15 minutes.On a lightly floured surface gently knead and
roll out to desired thickness,turning dough a quarter turn after each roll.Cut into desired shape.
3Tips:Keep everything as cold as possible.If dough is to warm it will stick and tear,re chill it.
If to much liquid is added it will make dough,tough and hard.Use just enough liquid to bind into a ball.
Avoid over flouring the rolling surface,to much flour makes a very stiff and hard dough.When prebaking (or blind baking crust) pie
weights or dried beans are used to prevent crust from bubbling
4The castor sugar can be omitted if making savory pie or tart.

About this Recipe

Course/Dish: Pies, Other Breads
Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy