Homemade shortcrust dough
How to make pie crust from scratch. Homemade shortcrust pastry cheat sheet.
Servings 1 pie
Calories 789kcal
Equipment
- Food processor
Ingredients
For the classic version
- 175 g flour
- 110 g butter
- 1/2 tsp salt
- 60 ml water ice cold
Alternative with dairy product
- 175 g flour wholegrain
- 50 g butter
- 1/2 tsp salt
- 3 tbsp ricotta/Greek yogurt/cottage cheese
Alternative with egg
- 175 g flour
- 50 g butter
- 1/2 tsp salt
- 60 g egg whites from 2 medium eggs
Instructions
- Combine the flour, butter and salt in a food processor and blitz until it resembles coarse crumbs. This step is the same for all version. In the next paragraph I'll explain the classic version, for alternative version read below.
- As the blades are rotating, pour in the ice water little by little until the dough comes together and gathers into a ball. Roll out onto a lightly floured surface to use immediately or cover with cling film and freeze for later use.
Alternative versions
- When the flour mixture resembles coarse crumbs, pour in your dairy of choice or egg whites as the blades are rotating. Depending on the dairy product of choice (or the size of the eggs) you may not be adding always the exact same amount. Stop pouring when the dough comes together and gathers into a ball.
Notes
- Always chill your dough before baking. 20 minutes in the fridge or 10 in the freezer.
- To store, cover in cling film. It keeps 5 days in the fridge and up to 6 months in the freezer.
- The nutrition information is calculated upon the basic recipe and does not take into account any alternative ingredients nor any potential fillings.
Nutrition
Serving: 1batch | Calories: 789kcal | Carbohydrates: 1g | Protein: 1g | Fat: 89g | Saturated Fat: 57g | Trans Fat: 4g | Cholesterol: 237mg | Sodium: 710mg | Potassium: 26mg | Sugar: 1g | Vitamin A: 2749IU | Calcium: 28mg | Iron: 1mg