French Short Pastry

French Short Pastry

12 Reviews 4 Pics
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    1 h 25 m
Recipe by  oz

“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.”

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Adjust Servings

Original recipe yields 1 - 10 inch pie shell



  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)

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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 recipe for non-dessert pies, because it's rich without being sweet.



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.

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Amount Per Serving (10 total)

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

Based on a 2,000 calorie diet



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French Pastry Pie Crust


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French Cream Filling