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Sweet Short Pastry

Sweet Short Pastry

Nori Salisbury

Nori Salisbury

A sweet shortbread type pie crust. Goes well with fruit pies.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 286 kcal
  • 14%
  • Fat:
  • 18.2 g
  • 28%
  • Carbs:
  • 27g
  • 9%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 293 mg
  • 12%

Based on a 2,000 calorie diet

Directions

  1. Place flour in a bowl with the sugar and salt. Cut the butter and shortening into pieces, and cut into the flour until crumbly. Mix in vanilla. Add just enough water to form a ball: it should not be sticky. Knead quickly into a smooth ball. Wrap in plastic wrap, and chill for 1 hour.
  2. When ready to make pie, roll dough out as you would any crust. Do not let sit out, or handle excessively allowing to soften. Easiest to work with if firm.
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Reviews

RAZZMATAZZ
26

RAZZMATAZZ

6/6/2003

I've been making pie crusts for many years now and this is the best ever. It was tender and flaky as a pie crust should be, without being completely tasteless like other recipes I've tried. I needed to use quite a bit more water than was called for, though, and I increased the amount of butter instead of using shortening. I'm deleting all my other pie crust recipes today.

Charlotte
20

Charlotte

12/14/2004

I made some modifications to the recipe as I doubled it. Instead of white sugar I used brown sugar. I used margarine and eliminated the need to add salt. Everyone indicated that there was too much liquid. I used 5 tablespoons of water to 2 beaten eggs. My crust was delicious, flaky and now is going to be the one I use for my pies and tarts from now on. Thank you for sharing your recipe.

ALILE
17

ALILE

11/1/2006

This is a really good pastry recipe, quick easy and tastes great, not too dry! A great use for it is with Grandma's Lemon Meringue Pie (also on the site).

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