Shortcrust pastry

Shortcrust pastry is a simple pastry made from flour, fat and a little cold water. It bakes into a crisp, crumbly crust that does not puff up, which makes it the standard base for pies, tarts and quiche. "Short" means tender and crumbly, the result of fat keeping the gluten from getting strong. A sweet version with sugar and egg is called pâte sucrée.

How to do it

The basic ratio is two parts flour to one part fat by weight.

1. Put 250 g (2 cups) all-purpose flour (plain flour in the UK) and a pinch of salt in a bowl.
2. Add 125 g (½ cup plus 1 tablespoon) cold butter, cut in cubes.
3. Rub in the butter with your fingertips until the mix looks like breadcrumbs.
4. Sprinkle over 3 to 4 tablespoons ice water, a little at a time, mixing with a knife.
5. Stop when the dough holds together when squeezed. Press it into a flat disc.
6. Wrap and chill for at least 30 minutes before rolling.
7. Roll to about 3 mm (⅛ inch) thick and line the pan.

How to tell it is done

The dough is smooth enough to roll but still shows small specks of butter. When baked, it is golden brown, crisp and snaps cleanly. A pale base under a filling usually means it needed blind baking.

Why it works

Cold fat coats the flour and limits how much water it can reach. Without much water, little gluten forms, so the crust is tender rather than chewy. Small bits of butter melt in the oven and leave tiny pockets, which add flakiness.

How to store it

Wrapped dough keeps in the fridge for 2 to 3 days and in the freezer for up to 3 months. Thaw it in the fridge overnight.

Common mistakes

• Too much water. The pastry turns tough and shrinks.
• Kneading or overworking the dough. Same result. Handle it as little as you can.
• Skipping the rest. The pastry is hard to roll and shrinks in the oven.
• Stretching it into the pan. Lift and ease it in instead, pressing into the corners.

In recipes

"Pie crust" and "pie dough" are the American names. Pâte brisée is the French name for the plain version.