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Foolproof Shortcrust Pastry Recipe (Food Processor Method)
Foolproof Shortcrust Pastry Recipe (Food Processor Method)
Make flaky, buttery shortcrust pastry in seconds with a food processor. This foolproof all-butter recipe is easy to roll and includes sweet, savory, and whole-wheat variations for pies, tarts, quiche, and galettes.
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For years, I was wary of making pie crusts from scratch. Everything about the process annoyed me: my attempted crusts would be too dry or too wet, they would crack badly when I rolled them out or upon baking, or they would turn out dry or tasteless—never flaky and delightfully buttery—no matter the amount of butter I used.
Part of it was inexperience: I’d never properly learned to make shortcrust pastry, so I didn’t know what to look for. No matter how many recipes I tested, (which all repeated the same advice over and over again—don’t cut out the butter too small, don’t overwork the dough, let it rest), it seemed like I couldn’t master the task. I would’ve gladly resorted to buying pre-made pie dough, except I couldn’t find 100% butter pastry where I live. So, for the longest time, I didn’t make pies at all. A tragedy, right?
A few years ago, I decided I’d tackle the task once and for all. If I’d mastered finicky things such as macarons and éclairs, surely I could make simple, humble pie dough, right? I returned to my reference books and applied myself to the task. I took notes of what worked best for me and tweaked my recipe until I got it down to a science. Now, I can make it with my eyes closed, and the recipe never fails. Ever.
What is shortcrust pastry?
Shortcrust pastry is a versatile pastry dough used for sweet and savory pies, tarts, quiche, and galettes. It is also known as short pastry and, in French cooking, pâte brisée. Many classic formulas use about twice as much flour as fat by weight and are brought together with a small amount of liquid; some versions also include egg.
I use a whole egg in this recipe because it makes the dough more supple, sturdy, and easy to roll while keeping the baked crust tender. I also use slightly less butter than a classic 2:1 flour-to-butter ratio, which makes the dough especially easy to handle without sacrificing buttery flavor. This recipe uses regular all-purpose flour, also called plain flour in the UK.
Most pie crust recipes will instruct you to keep large pieces of butter in the dough (pea-sized, or even larger), which produces the flakiest pastry. In my experience, this produces a dough that’s more fragile, stickier, and harder to work with. I prefer blending the butter into the flour until the mixture resembles coarse breadcrumbs, which creates a sturdier dough that’s still super flaky but holds any and all kinds of fillings well, including juicy fruity ones.
What are the ingredients in shortcrust pastry?
Basic shortcrust pastry ingredients are flour, butter or another fat, a small amount of liquid, and salt. Some recipes also include egg. My version uses all-purpose flour, cold unsalted butter, a whole egg, ice water, and salt; the egg makes the dough especially supple and easy to roll.
Is shortcrust pastry the same as pie crust?
Shortcrust pastry can be used as pie crust, and the terms are often used interchangeably. In North America, similar dough is often simply called pie crust or pie dough. Compared with very flaky American-style pie doughs, shortcrust pastry usually has the fat more thoroughly worked into the flour, which gives it a tender, crisp texture and makes it easy to use for pies, tarts, quiche, and galettes.
This food processor method for making shortcrust pastry is perfect if you’re:
- a pie-crust novice (like I used to be)
- lazy (like me) or
- in a hurry (like I pretty much always am)
A food processor allows you to control the shortcrust-making process, giving you a consistent result every time. It also considerably shortcuts your way to homemade pie dough. My recipe produces perfect shortcrust pastry in less than a minute. Really! I’ve carefully timed how long you should run the food processor at each step, providing the exact time in seconds. This recipe will never fail you: I now routinely make this shortcrust pastry with my son, letting him count the seconds between steps, and it works every time.
Learning how to make shortcrust pastry in the food processor is also a great way to familiarize yourself with the looks and texture of “proper” pastry. Making shortcrust pastry by hand introduces so many uncertainties: the result will vary according to the temperature of your hands, that of your working surface, the tool you’re using, and so on. Because a food processor allows you to produce consistent results, you’ll see and feel the pastry as it should be. In time, you’ll be able to go back to the hand method if you want to and enjoy that relaxing feeling you get when you make things from scratch.
My shortcrust pastry recipe includes options to make whole-wheat crusts—great for savory galettes and quiches—and sweet crusts, for desserts. It has now been my go-to crust for years, and it never fails me. If you’ve been shying away from making pie crusts from scratch, or unsatisfied with the recipe(s) you currently use, I hope you’ll give my shortcrust pastry a try. It will surely make you more confident in the pies you make—and happier with the results!
RECIPE VIDEO: Foolproof Shortcrust Pastry Video
See how incredibly easy it is to make shortcrust pastry using a food processor!
Helpful Tips to Make Perfect Shortcrust Pastry
Which food processor blade should I use?
Use the standard metal S-blade, also called the chopping blade, to make shortcrust pastry in a food processor. Don’t use a plastic dough blade: the metal blade cuts the cold butter evenly into the flour and brings the dough together quickly.
Keep butter and water cold—ice cold
Temperature matters because the butter should stay firm while the dough comes together. Very cold butter is less likely to soften or smear during processing, and ice water keeps the dough cool as it hydrates. This helps the pastry stay tender and easy to handle.
- To make ice-cold water, simply pour a bit of water into a small bowl, then fill it with ice. The water will be cold enough to use in a minute or two.
- To make ice-cold butter, cut it into small pieces before chilling it. Smaller pieces distribute more quickly and evenly through the flour, which means the food processor can do its job before the butter has time to warm up.
Shortcut your way to shortcrust
Keep portions of pre-cubed butter stored in airtight containers in the freezer. Whenever I want to make a pie crust, I can start immediately instead of waiting 20 minutes for the butter to chill. I prefer this shortcut to freezing pastry dough because a fresh batch comes together in less than a minute in the food processor, while frozen pastry needs time to thaw in the refrigerator and soften enough to roll.
Use the timing—and watch the texture
I’ve included the exact timings that work in my food processor because they make this method incredibly easy to repeat. But food processors vary in power and bowl size, so use the timing as your starting point and watch the visual cues too. The butter-and-flour mixture should resemble coarse breadcrumbs; after you add the egg and water, stop as soon as the dough begins forming moist clumps that hold together when pressed.
Roll it out now, not later
Freshly made shortcrust pastry needs time to rest and chill before baking. If you refrigerate it as a disk first, though, it can become too firm to roll straight from the fridge. My shortcut is to roll and shape the pastry while it is still freshly made and wonderfully supple, then chill the shaped dough before baking.
Here’s how to fast-forward your way to homemade pie crust: Roll the dough out *before* you refrigerate it. I picked up this game-changing tip from Parisian cookbook writer Clotilde Dusoulier: when shortcrust pastry is freshly made—that is, straight out of the food processor—it is wonderfully supple, just like brand-new Play-Doh. This makes rolling it out really easy and actually fun!
After you take the shortcrust pastry out of the food processor, gather it into a ball, then flatten it a bit. Lightly sprinkle your working surface and rolling pin with flour, then roll out the dough to the desired shape and size. Ease the pastry into your pie or tart tin (or pan), letting any excess overhang as needed, or spread it out on a baking sheet. Refrigerate the shaped pastry for at least 30 minutes, then use it as directed by the recipe you’re making.
Can shortcrust pastry be frozen?
Yes. Wrap unbaked shortcrust pastry tightly and freeze it for up to 1 month. Thaw it overnight in the refrigerator, then let it sit at room temperature only until it is pliable enough to roll. The dough should still feel cool, not soft or warm.
Do you need to blind bake shortcrust pastry?
Whether you need to blind bake shortcrust pastry depends on the filling and the recipe you’re making. Wet fillings such as quiche or lemon tart often benefit from a partially or fully blind-baked crust so the bottom stays crisp, while galettes and many filled pies can be baked with the filling from the start. Follow the specific recipe you’re using for the correct temperature and baking time.
Shortcrust pastry troubleshooting
Why is my shortcrust pastry cracking when I roll it?
If the dough cracks badly as you roll it, it is usually too cold and firm. Let it soften briefly, then continue rolling. Small cracks can simply be pressed or patched back together.
Why did my shortcrust pastry shrink?
Shortcrust pastry is more likely to shrink if the dough is overmixed, stretched as it is fitted into the pan, or baked before it has chilled sufficiently. Stop processing as soon as the dough begins clumping, ease it into the pan without pulling it, and chill the shaped crust before baking.
Why is my shortcrust pastry tough?
Too much mixing or too much water can encourage gluten development and make the baked pastry tougher. Stop processing once the mixture forms moist clumps and holds together when pressed.
Savory and sweet recipes that use my foolproof shortcrust pastry
Use this shortcrust pastry for savory quiche and crostata, fruit pies and galettes, or classic French tarts. Start with the recipes below, then browse all my pie and tart recipes for even more ways to use it.
Hazelnut and Strawberry Galette
Strawberry Rhubarb Crumble Pie
Foolproof Shortcrust Pastry Recipe (Food Processor Method)
Ingredients
- ½ cup cold unsalted butter, cut into small cubes
- 1 ½ cups all-purpose flour
- ¼ tsp kosher salt, or fine sea salt
- 1 large egg
- 2 tbsp ice water
Instructions
- Arrange the cubes of butter on a small plate. Freeze for 20 minutes.
- Fit the food processor with the standard metal S-blade. Add the flour and salt, then pulse to combine. Add the cold butter and process for 10 continuous seconds, until the mixture resembles coarse breadcrumbs.
- Add the egg and process for 5 seconds. Add the ice water and process for up to 20 seconds, stopping as soon as the dough begins to form moist clumps. The mixture should hold together easily when pressed between your fingertips; don't wait for it to form a ball in the food processor. Turn the dough out onto a work surface and gently gather it into a ball, then flatten it into a disk, handling it as little as possible.
- If you're using the pastry right away, set the freshly made dough on a lightly floured surface and roll it out to the required size. Ease it into a pie or tart pan, lay it flat on a baking sheet for a galette, or cut and fit it into muffin pans for tartlets. Refrigerate the shaped pastry for at least 30 minutes, or as directed by the recipe you're making.
- You can alternatively wrap the ball of shortcrust pastry in plastic wrap and refrigerate it for 3 days, or freeze for 1 month.
- Let refrigerated pastry stand at room temperature only until it is pliable enough to roll; it should still feel cool. Thaw frozen pastry overnight in the refrigerator, then let it soften only as much as needed to roll without cracking.
VARIATIONS
- Whole-wheat shortcrust pastry: Instead of the full amount of all-purpose flour specified in the recipe above, use 1 cup (125 g) all-purpose flour and ½ (65 g) whole wheat flour. Whole-wheat flour absorbs more water, so if the mixture is too dry to hold together when pressed, add additional ice water 1 teaspoon at a time.
- Sweet shortcrust pastry for desserts: Add 1 tablespoon (12 g / 15 ml) granulated sugar to the flour mixture.
Video
Did you make this?
Tell me how you liked it! Leave a comment or take a picture and tag it with @foodnouveau on Instagram.
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Author: Marie Asselin
Thank you for this wonderful recipe. It worked perfectly! I weigh my ingredients and just needed to add a teaspoon of extra water. It was a breeze to roll out and I made a pumpkin pie. Will be making the deep dish quiche for an Easter brunch.
Hi Angela! I’m so happy to hear it worked perfectly for you. And great call adding a touch of water after weighing (humidity and flour brands can make that tiny adjustment necessary). Love that you used it for pumpkin pie too 🙌🏻
And yes, this crust is perfect for deep-dish quiche—Easter brunch is going to be delicious. Thank you so much for taking the time to leave a review!
I am eager to try your recipe for shortcrust pastry, as my mother always used lard/shortening for her pastry and so have I. What would be the difference as mine always seemed to turn out really good ? Thank you for your wisdom : )
Hi Linda! If your lard/shortening crust turns out great, you’re already doing something right 😊 The main differences come down to flavor and texture: lard/shortening tends to make an extra-flaky, sturdy crust, but it’s usually a bit less flavorful than an all-butter crust. Butter brings that classic rich taste and it also browns more, so you get better color and a slightly crisper, more “buttery” bite.
My recipe is designed to be very consistent (especially with the food processor method), but it’s not meant to say lard/shortening is wrong—just a different result. If you ever want the best of both worlds, you could try a 50/50 mix of butter and lard/shortening! Let me know how it goes if you do give it a try.
Thank you. What temperature is this cooked at please?
It depends on the recipe you want to make with it! Usually shortcrust pastry cooks at 350°F (175°C) but some recipes might require a slighter hotter oven. You can look at my pie and tart recipes for pointers.
Thank you for this recipe- it is wonderful. I make it a huge batch of about 8-10 all at once and then freeze them. So good and foolproof!
The pastry comes together so fast, it’s a great idea to make several batches and freeze! That way a delightful sweet or savory pie is always an option 😍
After failing to make half decent pastry for 50 years, thanks to you, I can now do it!
Brilliant
I’m very grateful!
For over fifty years my pastry making skills have eluded me. I found this site today and followed the recipe and instructions to the letter. I’ve never been able to successfully produce short crust of such quality as I’ve made today. Thank you very much indeed
Thank you so much for this wonderful comment! I’m always so happy to read I’ve enabled bakers to add shortcrust to their routine. There’s nothing like it!
I made the quiche with this the other day and it was fantastic! Thank your for the simple recipe!
The only issues I had were a bit of shrinkage (blind baked with beans) . As commented below this could be due to overworked dough but I did substitute the flour with 100% fresh milled whole wheat flour from an heirloom wheat called English Square Head. ESQ is a nearly perfect substitute for traditional all purpose flour. Just need to add a tiny bit more hydration – in this case 1/2 Tablespoon more ice water. The real issue was the butter pooling in the bottom of the crust and leaking a bit into the oven (I stupidly forgot to place a baking sheet underneath when baking the crust). I will be making this crust and the quiche again. Thank you again!
Hey Dan, thank you for taking the time to write, I really appreciate your observations. They will surely be helpful to other quiche lovers! I do find that whole wheat flour can result in a bit more skrinkage. The bran in whole wheat flour absorbs more water, which means water evaporates more quickly in the oven, which then shrinks the pastry. Bran also prevents gluten to develop, which creates a dough that a bit less supple and elastic. I do like to incorporate whole wheat flour in my shortcrust too, so here are a few tips you might want to try next time: Add a bit more water (your instinct was right but you might want to try adding a full tablespoon next time), let the dough rest longer before baking (up to 60 minutes), and roll out the crust slightly thicker if you can as this should help keep a better structure to your crust. I hope these tips will be helpful, please make sure to report back!
Haven’t made this yet but can I use a blender…I don’t own a food processor?
The jar of a blender doesn’t have the same volume as the bowl of a food processor, so it won’t behave the same way. The blender is too tight and won’t allow the shortcrust to come together properly. If you don’t have a food processor, you’d be better to try and make shortcrust pastry by hand.
I made your pastry crust for the second time today. I really like how easy it is to work with and the flavour is phenomenal.
However, I do have an issue with shrinking. It shrinks so so much. I followed your recipe to the T, making each batch individually, chilling the dough. I even timed the seconds when making it.
The first time, I made your Quiche Lorraine (which tasted incredible btw), followed your instructions for blind baking with pie weights (trimmed the pastry) and it shrunk back so much I could only use half the filling. Today, I left a really generous overhang and that saved me because it happened again.
Do you have any ideas as to why that could have happened?
Thank you!
Hello Justine! Shortcrust pastry shrinking can be due to different things, but in my experience, the main culprit is often overworking. Your food processor might be a bit more powerful than mine, which might have an impact on the result. At the last mixing step (after adding the ice water) I would suggest making sure to stop the food processor as soon as the pastry starts clumping together (right after the water seems to be absorbed and you see that the pastry starts gathering together). Do not wait for it to fully become a ball. Instead, shake the pastry out of the container and onto your countertop and quickly gather it together using your hands.
Another thing you could check is whether your pastry seems very sticky. If you need a lot of flour to prevent it from sticking as you roll it out, you could try adding a bit less ice water. Water evaporates in the oven, which can cause the pastry to shrink.
Finally, you could try lowering your oven temperature a bit. Many ovens are warmer than what the controls say; some can run 25 to 50°F over! This can have an impact on the pastry and make it shrink too.
Give these tweaks a try and let me know how it goes!
I’ve bookmarked and used this recipe many, many times. And I’ve loved it because it always works beautifully.
However, when I go back to it now, the ‘metric’ button no longer works – it just takes you back to the top of the page and redisplays in cups and so on. To make matters worse, there is something wrong with either the quantity of flour shown or my conversion tables, as 1.5 cups seems to be much too much…..I have a hazy memory it used to be 188g of flour.
In short, could you make the metric button work again please?
Hello Bob, I’m sorry you’re having issues with the site. Everything’s working well on my side of things, I’ve made a number of tests on different devices and browsers and all seems fine. Could you tell me more about your setup, maybe I can help you out more? The recipe quantities in metric measurements are: 113 g cold unsalted butter, 188 g all-purpose flour, 1 ml kosher salt, or fine sea salt, 1 large egg, and 30 ml ice water. Hope this helps!