"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
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1 1/2 cups
unsalted butter, chilled and cut into small pieces
This is indeed a fantastic and flaky short pastry. It melts in the mouth. Yum!
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.
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.
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.
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!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
French Short Pastry
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 85
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