Best Short Crust Dough Recipes

Basic Short Crust Pastry Dough image

Provided by bakedapple42

Categories Dessert

Time 30m

Yield 1 2 crust pie, 12 serving(s)

Number Of Ingredients 5

3 cups unbleached all-purpose flour, chilled
1 1/4 teaspoons salt
3 tablespoons sugar
18 sliced tablespoons unsalted butter, chilled
6 -8 tablespoons ice water

Steps:

Pour the flour into a mound on a countertop. Add salt and sugar; toss well. Work butter into flour with fingertips until it forms pea-sized lumps. Add the water, 2 tablespoons at a time, tossing with your fingers, until dough is crumbly and just starting to come together. You may not need all the water.
Form dough into a mound, then use the heel of your hand to push the dough away from you, flattening out lumps. Repeat.
Shape into two equal disks, wrap in plastic, and refrigerate at least 1 hour.
To Form 2 Crust Pie:.
Place one disk of dough on a floured pastry board; roll into a circle 1/8-inch thick.
Fold circle of dough gently into quarters and transfer to an ungreased 9-inch tart pan.
Unfold and gently push dough into pan. Cover with plastic wrap.
Place second disk of dough on a floured pastry board; roll into a circle 1/8-inch thick. This will be your top crust.
Cut small decorative holes in center of top crust to vent, then carefully transfer to flour-dusted cookie sheet. Cover with plastic wrap.
Refrigerate crusts at least 1 hour or until needed.

Nutrition Facts : Calories 125.9, Fat 0.3, SaturatedFat 0.1, Sodium 243, Carbohydrate 27, Fiber 0.8, Sugar 3.2, Protein 3.2

Short Crust Dough image

Provided by Martha Stewart

Number Of Ingredients 5

2 cups all-purpose flour
1/4 cup sugar
1/2 teaspoon salt
1 1/4 cups (2 1/4 sticks) unsalted butter, room temperature
1 large egg yolk

Steps:

In the bowl of a heavy-duty mixer fitted with the paddle attachment, mix flour, sugar, and salt on medium-low speed to combine. Add butter, and continue mixing until coarse crumbs form. Add egg yolk; mix just until dough comes together. Roll dough out, about 1/8 inch thick, between two layers of parchment paper. Chill until firm, about 1 hour.

Gluten-Free Sweet Pâte Brisée (Short Crust Dough) image

Provided by Karen Morgan

Number Of Ingredients 9

¾ cup plus 2 tablespoons tapioca flour
¾ cup cornstarch
¼ cup plus 2 tablespoons glutinous rice flour, plus more for dusting
¼ cup sorghum flour
2 tablespoons granulated sugar
¼ teaspoon kosher salt
1½ teaspoons guar gum
1 cup (2 sticks) cold unsalted cultured butter, diced
3 large eggs

Steps:

In a stand mixer fitted with the paddle attachment, combine all the dry ingredients and mix on low speed to blend. Add the butter and beat until the mixture resembles coarse bread crumbs. Add the eggs and mix on high speed until the dough turns in on itself. Turn out the dough onto a work surface that has been dusted with rice flour and knead for 3 turns. Divide in half and form each half into a disk. Cover with plastic wrap and refrigerate for at least 2 hours or up to 2 days.