Sweet Short Pastry Recipe - Allrecipes.com
Sweet Short Pastry Recipe

Sweet Short Pastry

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"A sweet shortbread type pie crust. Goes well with fruit pies."

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch pie crust Change Servings


  1. Place flour in a bowl with the sugar and salt. Cut the butter and shortening into pieces, and cut into the flour until crumbly. Mix in vanilla. Add just enough water to form a ball: it should not be sticky. Knead quickly into a smooth ball. Wrap in plastic wrap, and chill for 1 hour.
  2. When ready to make pie, roll dough out as you would any crust. Do not let sit out, or handle excessively allowing to soften. Easiest to work with if firm.
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Reviews More Reviews

Jun 06, 2003

I've been making pie crusts for many years now and this is the best ever. It was tender and flaky as a pie crust should be, without being completely tasteless like other recipes I've tried. I needed to use quite a bit more water than was called for, though, and I increased the amount of butter instead of using shortening. I'm deleting all my other pie crust recipes today.

Dec 14, 2004

I made some modifications to the recipe as I doubled it. Instead of white sugar I used brown sugar. I used margarine and eliminated the need to add salt. Everyone indicated that there was too much liquid. I used 5 tablespoons of water to 2 beaten eggs. My crust was delicious, flaky and now is going to be the one I use for my pies and tarts from now on. Thank you for sharing your recipe.

Nov 01, 2006

This is a really good pastry recipe, quick easy and tastes great, not too dry! A great use for it is with Grandma's Lemon Meringue Pie (also on the site).

Apr 28, 2011

Great Buttery Crust! I used this for a pie. It takes pretty long to cook the bottom part of the crust & also - you HAVE to blind bake this or it will shrivel up like crazy.....learned that the hard way haha. No need for baking spray on your pan, there is tons of butter in here that will stop this crust from sticking.

Nov 10, 2010

delete shortning and use amount of butter

Jun 06, 2003

It was easy to make, and easy to roll out; it didn't crack at all! It was just perfect! Very unique crust.

Mar 27, 2005

Yummy!!! I used this recipe to make chocolate turnovers and the slightly sweet flavor was the perfect compliment to the chocolate. They were a huge hit.

Dec 27, 2002

I made this recipe with a lemon meringue pie and the result was quite nice. The flavour was great, however I found it was a little too hard. I noticed a few guests had problems cutting into it with their spoons. Maybe next time I wouldn't refrigerate it for so long. Even so, this was a great recipe.


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  • Calories
  • 286 kcal
  • 14%
  • Carbohydrates
  • 27 g
  • 9%
  • Cholesterol
  • 31 mg
  • 10%
  • Fat
  • 18.2 g
  • 28%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 3.3 g
  • 7%
  • Sodium
  • 293 mg
  • 12%

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

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