FRENCH SHORT PASTRY

French Short Pastry image

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.

Provided by oz

Categories Bread

Time 1h25m

Yield 10

Number Of Ingredients 4

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Ingredients

1 ½ cups all-purpose flour
⅛ teaspoon salt
½ cup unsalted butter, chilled and cut into small pieces
6 tablespoons ice water

Steps:

In a food processor, mix together flour and salt. Add butter, and process until mixture resembles coarse crumbs. Add water 1 tablespoon at a time. Pulse briefly until dough begins to form in clumps. Remove dough from processor onto a floured surface, and form into a ball. Allow dough to rest at room temperature for 30 to 45 minutes before rolling out.
On a lightly floured surface, roll out dough to fit pie pan. Place in pan, and crimp edge. Prick the bottom of dough several times with a fork. Place in freezer for 15 to 20 minutes. Meanwhile, preheat oven to 425 degrees F (220 degrees C).
Fill crust with beans, or use pie weights. Bake in preheated oven for 15 minutes. Remove pie weights, and bake another 5 minutes. If necessary, cover with foil to prevent overbrowning.

Nutrition Facts : Calories 149.6 calories, Carbohydrate 14.3 g, Cholesterol 24.4 mg, Fat 9.4 g, Fiber 0.5 g, Protein 2 g, SaturatedFat 5.9 g, Sodium 31 mg, Sugar 0.1 g