Homemade Shortcrust Pastry — Sweet or Savory
This foolproof homemade shortcrust pastry is the ultimate base for both sweet fruit tarts and savory quiches. It comes together with just a handful of pantry staples and a bit of hand-kneading, delivering a beautifully crumbly, golden crust every single time. Once you make it from scratch, store-bought pastry simply won't cut it anymore!
🛒 Ingredients
10 servings
- 2 cups (250 g) all-purpose flour
- 1 large egg, room temperature
- 3.5 oz (100 g) softened unsalted butter or vegetable shortening
- 1 pinch of fine salt
- 1 teaspoon baking powder
- 2 tablespoons granulated sugar (for sweet version only)
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Directions
- 1
In a large bowl, whisk together the flour, baking powder, salt, and sugar (if making the sweet version) until evenly combined.
- 2
Add the softened butter cut into small pieces and rub it into the flour mixture with your fingertips until the texture resembles coarse breadcrumbs.
- 3
Make a well in the center, crack in the egg, and bring the dough together with your hands just until a smooth, pliable ball forms — avoid overworking it.
- 4
Wrap the dough in plastic wrap and refrigerate for 30 minutes to relax the gluten and prevent shrinkage during baking.
- 5
Roll out the chilled dough on a lightly floured surface and press it into your tart or pie pan. Prick the base all over with a fork.
- 6
Blind-bake at 350 °F (180 °C) for about 12 minutes, then cool completely before adding your chosen filling.
💡 Chef's Tip
For a savory version, skip the sugar and add dried thyme or a pinch of smoked paprika. If the dough cracks while rolling, let it sit at room temperature for 5 minutes before trying again. Always cool the shell fully before filling to keep it crisp.
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