French Short Pastry Recipe -
French Short Pastry Recipe

French Short Pastry

Recipe by  

"This recipe was given to me by a woman that makes savory tarts in a small town in the south of France. I found her crust and process to be the most delicious, simple and logical of all the crusts I've ever made."

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Ingredients Edit and Save

Original recipe makes 1 - 10 inch pie shell Change Servings
  • PREP

    15 mins
  • COOK

    20 mins

    1 hr 25 mins


  1. In a food processor, mix together flour and salt. Add butter, and process until mixture resembles coarse crumbs. Add water 1 tablespoon at a time. Pulse briefly until dough begins to form in clumps. Remove dough from processor onto a floured surface, and form into a ball. Allow dough to rest at room temperature for 30 to 45 minutes before rolling out.
  2. On a lightly floured surface, roll out dough to fit pie pan. Place in pan, and crimp edge. Prick the bottom of dough several times with a fork. Place in freezer for 15 to 20 minutes. Meanwhile, preheat oven to 425 degrees F (220 degrees C).
  3. Fill crust with beans, or use pie weights. Bake in preheated oven for 15 minutes. Remove pie weights, and bake another 5 minutes. If necessary, cover with foil to prevent overbrowning.
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Reviews More Reviews

Most Helpful Positive Review
Oct 19, 2003

This is indeed a fantastic and flaky short pastry. It melts in the mouth. Yum!

Most Helpful Critical Review
Jul 02, 2011

Firstly, I did love how easy this pastry was to use and how quick it was to make. Unfortunately I didn't like the cooked texture of this, and even though I blind baked the pastry, the bottom of my pie was soggy. I do like that this wasn't sweet, so it worked nicely with my super sweet apple pie.

Jul 05, 2003

This was delicious! The only thing I added was a little more salt. I used this crust for a spinach quiche, prebaking the crust for 12 minutes before adding the filling. This is a great crust recipe for non-dessert pies, because it's rich without being sweet.

May 22, 2003

My pot pie recipe called for baking at 350 degrees and this crust really needs to be baked at 400 degrees or more to be browned. I used this as a TOP crust for a beef pot pie so I couldn't pre-bake it like the instructions said. It was also the first time I've made crust with my food processor so I am sure it will be better in future iterations. I will likely try this recipe again but use it for a BOTTOM crust or for a top crust only if the recipe calls for high heat 400-450. Even with my turning the temp up and down and up to get it to brown and my inexperience with making dough in a food processor, it turned out looking beautiful. The texture however was limp, not flaky, but it tasted tender and buttery. I am sure any shortcoming in the result was due to the baker, not the recipe. I do agree with the other reviewer -- this recipe needs a smidgeon more salt.

Jun 13, 2013

I give this 5 stars for the method! This is really a standard short crust pastry but using the food processor really cuts down on time and you don't overwork the dough which makes pastry tough. A couple of tips - I cut the butter into cubes and stick them in the freezer to really firm up. Pulse the flour and salt together, add the chilled butter and pulse just enough to form pea sized crumbs. Use ice cold water and add it as you are pulsing the dough. Be careful to not add too much water - test by taking a pinch of the dough and squeezing it together - it should not be sticky but just hold together. Dump the dough onto a lightly floured surface and gently pat it together. I then rolled it to fit the pie pan and placed it in the refrigerator. I used this for chicken pot pie and I did not blind bake it. I doubled the recipe - for a top and bottom crust, used an egg wash on the top crust and baked at 400. The result was a nice, flakey tender pastry.

Dec 20, 2006

i made this recipe for a basic fruit pie. the crust was very tasty & flaky but didn't compliment the filling. next time i'll try this for a quiche, tart or savory pie. thanks oz!

Jun 14, 2013

I have made many, many pie crusts from scratch including making and rolling as many as 75 in a row when working at a restaurant bakery. This is indeed a classic pastry recipe and it works beautifully! I made two crusts using a food processor and blind baked them. They are about to be filled with Lemon Meringue III. I can tell from handling to pastry and seeing them come from the oven that these will be wonderful crusts. Be sure not to overwork the dough and use water either from the fridge or use water with ice cubes strained out. Stop processing before it totally comes together. Turn it onto a lightly floured surface and fold together just a few times until it forms a ball. Wrap in plastic and put it into the freezer for 20-30 minutes. Then roll it out. If it shrinks at all as you roll it, put it back into the freezer immediately or before filling. This will prevent gluten from forming and will yield a tender, flaky crust. You can also freeze the crust tightly wrapped either before or after rolling it and forming the crust in the pan. Sorry, I already filled the crusts; I'll take a picture next time.

Jun 13, 2013

I too like the method in the food processor. Easy peasy. Just needed to double the salt if using unsalted butter. I used this for chocolate tarts and it was a nice, sturdy & tender crust. Thanks for sharing!


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  • Calories
  • 150 kcal
  • 7%
  • Carbohydrates
  • 14.3 g
  • 5%
  • Cholesterol
  • 24 mg
  • 8%
  • Fat
  • 9.4 g
  • 14%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 2 g
  • 4%
  • Sodium
  • 31 mg
  • 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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