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Cream Short Pastry

SUBMITTED BY: California Milk Advisory Board

"Whip this quick pastry dough up and keep it chilled in your fridge until ready to use. This flaky pastry dough recipe is a great one to use for quiche, savory or sweet tarts, and fruit pies."
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SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 12 ounces unbleached all-purpose flour
  • 1/2 teaspoon fine sea salt
  • 6 ounces unsalted butter, cut into 1-inch pieces and chilled
  • 1 eggs
  • 1/2 cup creme fraiche

DIRECTIONS

  1. Combine flour and salt.
  2. Cut in butter until mixture is crumbly.
  3. Whisk egg and creme fraiche together well.
  4. Combine with flour mixture just until the dough begins to come together.
  5. Turn out onto a floured work surface. Gather dough together, shape into a disk and wrap in plastic. Refrigerate 1 hour or until firm before rolling out.

FOOTNOTES

  • Makes two 8-inch or 9-inch shells (about 1 1/2 pounds dough)
  • Make ahead: Pastry dough can be made up to 1 day in advance and refrigerated. You can freeze the dough for up to three months. Thaw frozen dough in the refrigerator before rolling out.
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Nutritional Information
Cream Short Pastry

Servings Per Recipe: 16

Amount Per Serving

Calories: 182

  • Total Fat: 11.8g
  • Cholesterol: 46mg
  • Sodium: 80mg
  • Total Carbs: 16.3g
  •     Dietary Fiber: 0.6g
  • Protein: 2.9g

VIEW DETAILED NUTRITION

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