French Short Pastry

French Short Pastry

12
oz 5

"This recipe was given to me by a woman that makes savory 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."

Ingredients

1 h 25 m {{adjustedServings}} servings 150 cals
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Nutrition

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  • Calories:
  • 150 kcal
  • 7%
  • Fat:
  • 9.4 g
  • 14%
  • Carbs:
  • 14.3g
  • 5%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 31 mg
  • 1%

Based on a 2,000 calorie diet

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Directions

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  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 425 degrees F (220 degrees C).
  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

12
  1. 12 Ratings

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This is indeed a fantastic and flaky short pastry. It melts in the mouth. Yum!

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 ...

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 p...