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READY IN ABOUT 1½ hrs

French Short Pastry

Read Reviews (6)

"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." — oz

Ingredients Edit and Save

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Original recipe makes 1 - 10 inch pie shell Change Servings

1 1/2 cups all-purpose flour
1/8 teaspoon salt

1/2 cup unsalted butter, chilled and cut into small pieces
6 tablespoons ice water

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Directions

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.
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).
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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PREP 15 mins
COOK 20 mins
READY IN 1 hr 25 mins

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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!

—JERIBURBAGE

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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.

—Passion4food

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6 Ratings

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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.

—pamc

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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.

—Loladear

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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!

—LESLIE30

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Apr 28, 2012

This was easy and quickly made. Yes it's a bit fussy if you're trying to make a pie that bakes at a different temperature, but it is worth the effort. Thank you!

—queenvalerie

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Nutrition

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.

Nutritional Information

French Short Pastry

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories: 150
Calories from Fat: 85

% Daily Value *
Total Fat 9.4g 14 %
Saturated Fat 5.9g 29 %
Cholesterol 24mg 8 %
Sodium 31mg 1 %
Potassium 23mg < 1 %
Total Carbohydrates 14.3g 5 %
Dietary Fiber 0.5g 2 %
Protein 2g 4 %
Sugars 0.1g
Vitamin A 6 %
Vitamin C 0 %
Calcium < 1 %
Iron 9 %
Thiamin 15 %
Niacin 12 %
Vitamin B6 < 1 %
Magnesium 2 %
Folate 19 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.