Making Flaky Shortcrust
A reliable shortcrust is about physics, not finesse. If you work too quickly, you risk toughening the dough, but if you work too slowly, the butter softens and leaves you with a greasy, dense shell instead of a crisp, shattered crust.
Cold is the only ingredient that matters.
Chill your mixing bowl and your flour before you begin. If the butter melts before it reaches the oven, your pastry will be hard.
- Large stainless steel mixing bowl
- Pastry blender or two butter knives
- Rolling pin
- Plastic wrap
- Parchment paper
What goes in.
- 2 1/2 cupsall-purpose flour
- 1 cupunsalted butter, cubed into 1/2 inch pieces, kept in the freezer for 15 minutes
- 1 tspkosher salt
- 4-6 tbspice water
Creating the Mosaic
Use your pastry blender to cut the butter into the flour until the mixture resembles coarse meal with a few larger, pea-sized chunks remaining. Do not overwork; those visible bits of butter are your insurance policy for flake.
The method.
Mix dry ingredients
Whisk the flour and salt together in a chilled bowl until combined.
Cut in the butter
Add the cold butter cubes and work them into the flour using the pastry blender. Stop when you see small, uneven chunks; the mixture should look shaggy.
Hydrate the dough
Drizzle 4 tablespoons of ice water over the mixture. Toss with a fork just until the dough begins to clump together. If it stays loose, add more water, one tablespoon at a time.
Shape and chill
Turn the dough onto a clean surface and press it together into a flat disc. Wrap it tightly in plastic and refrigerate for at least one hour.
Roll out
Roll the dough between two sheets of parchment paper to prevent sticking and maintain temperature. Work from the center outward, rotating the dough as you go.
Other turns to take.
Sweet Crust
Add 2 tablespoons of granulated sugar to the dry ingredients for fruit-based desserts.
Herbed Crust
Fold in a teaspoon of finely minced fresh thyme or rosemary for savory pies or quiches.
When it doesn't go to plan.
Never use your palms to handle the dough, as your body heat will melt the butter; use your fingertips if you must touch it.
If the dough feels soft or sticky at any point, put it back in the fridge for 15 minutes before continuing.
If the edges of the dough crack while rolling, simply pinch them together and continue; the pastry will hold together once baked.
The ones that keep coming up.
Why did my crust turn out tough?
Usually, this happens from over-kneading or adding too much water. Only handle the dough until it barely holds together.
Can I use a food processor?
You can, but use short pulses. It is very easy to over-process and pulverize the butter completely, which removes the possibility of a flaky result.