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Shortcrust Pastry

Cuisine: French
Region: Common

Shortcrust pastry for the Pissaladière or anything else, really.

Makes @ 250g / 8 oz
Preparation time: 10 – 15 min
You need: a baking roller and a bowl


  • 2 cups ( or glasses) of flower
  • 1 pinch of salt
  • @ 180g cold butter
  • A little cold milk


  1. Mix the ingredients in a bowl.
  2. Crumble the butter between the tips of your fingers, so that the butter is broken in small crumbs.
  3. Add the milk.
  4. Blend quickly with your hand, turning the dough into a mass.
  5. Shape the dough into a ball. It should be pliable but neither sticky nor damp.
  6. Place the dough onto a pastry board (or any surface you’re using as a pastry board.Our mothers use… the kitchen table 🙂
  7. Knead it gently, to make sure that all the ingredients are mixed well.
  8. Turn it again into a ball, sprinkle some flour on it and wrap it in parchment, or any grease-proof paper.
  9. Put it in the fridge for just a little while – you want it chilled, not cold.
  10. Then, with your baking roller, roll it out to the shape you want.

Notes on Shortcrust Pastry

  • Even you make mistakes, you’ll still end up with a shortcrust, so, no worries. 🙂

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