Shortcrust Pastry

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As a pie over cake lover, it doesn’t need to be fall to enjoy a homemade pie. However something about going into the apple orchard in mid September to hand pick the perfect apples for your next delicacy makes it that much more lovely about fall baking.

Many folks prefer to buy store made crust and for timing reasons I understand, no judging here. I am however disciplined in making everything from scratch, even the dough, so i’m always making sure there is plenty of time, even if that means making the pastry a day in advance! A shortcrust dough is typically used in tarts, quiches and pies. Pate Brisee is the French version of classic pie or tart pastry

What I love most about this style of crust is the flaky and buttery goodness you get off each bite. It is the same recipe you would use for a basic pie dough. The only two things that differ is the type of flour you use and the method of preparation. The key to keeping a flaky crust is making sure your dough and ingredients that go into the preparation stay cold! Give yourself a day and a half to make this recipe and you wont be disappointed! This is also a great dough for savory dishes as well.Β 

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Yield: 2 Single Crust Pies

Mise en Place:

  • 500 Grams Bread Flour
  • 410 Grams Butter, cubed
  • 6 Grams, Salt
  • 110 Grams, Ice Cold Water

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Method of Prep:

  • Place all ingredients into mixing bowl including paddle attachment. Cover with plastic wrap and chill in refrigerator for 20 minutes.
  • On medium low setting begin to mix ingredients together until butter and flour are combined and resemble a course meal.
  • Slowly begin adding in ice cold water and continue to mix until a dough forms scraping the sides of the bowl in between.
  • Remove dough from bowl. Form into a large round disc and divide into 2 sections. Wrap each individual disc (not ball, keeping them flatter will allow to chill faster) and place in the refrigerator for 2 hours up to 1 day.
  • Remove one disc at a time and on a heavily floured surface, begin rolling out to a slightly thin dough. Once rolled out to desired thickness, place bottom layer in a greased pie dish and par bake in the oven on 350 degrees for 10 minutes or until lightly browned.
  • Remove crust from oven and allow to cool. Prepare desired filling and once crust has cooled, layer on top of pre-baked dough.

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  • Turn oven to 425 degrees.
  • Remove second crust from the refrigerator and roll out on floured surface to desired thickness (I prefer a thinner crust about 1″).
  • Place top crust on pie and cut to fit. Pinch sides shut.
  • Bake in the oven for 15 Minutes. Reduce heat to 350 and continue to bake until crust is golden brown, approximately 35-40 minutes.
  • Allow to cool completely before cutting and serving.
  • Enjoy!

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**Keep all ingredients (include dough) wrapped tightly and chilled until ready to use for a buttery, flaky crust!**

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