Best Sweet Short Pastry Recipes

SWEET SHORT PASTRY

Sweet Short Pastry image

A sweet shortbread-type pie crust. Goes well with fruit pies.

Provided by Nori Salisbury

Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts

Yield 8

Number Of Ingredients 7

Ingredients

2 cups all-purpose flour
2 tablespoons white sugar
1 teaspoon salt
1 teaspoon vanilla extract
½ cup unsalted butter, chilled
4 tablespoons shortening, chilled
5 tablespoons ice water

Steps:

Place flour in a bowl with the sugar and salt. Cut the butter and shortening into pieces, and cut into the flour until crumbly. Mix in vanilla. Add just enough water to form a ball: it should not be sticky. Knead quickly into a smooth ball. Wrap in plastic wrap, and chill for 1 hour.
When ready to make pie, roll dough out as you would any crust. Do not let sit out, or handle excessively allowing to soften. Easiest to work with if firm.

Nutrition Facts : Calories 285.7 calories, Carbohydrate 27 g, Cholesterol 30.5 mg, Fat 18.2 g, Fiber 0.8 g, Protein 3.3 g, SaturatedFat 8.9 g, Sodium 293.2 mg, Sugar 3.3 g

SAVORY AND SWEET SHORT PASTRY

Savory and Sweet Short Pastry image

Oh, go on. Give it a go! I know pastry is the nemesis of the average person's baking repertoire, but do try these recipes, even if just the once. This pastry is crumbly, buttery, and completely lovely. The ingredients differ slightly for the savory and sweet versions, so follow the list for the one you need, but the method is virtually the same.

Provided by Lorraine Pascale

Time 40m

Yield Makes about 1lb 2oz (500g)

Number Of Ingredients 13

Ingredients

1 cup/4 1/2oz/125g all-purpose flour
1 cup plus 1 tbsp/4 1/2oz/125g cake flour
9 tbsp/4 1/2oz/125g cold butter, cubed
2 egg yolks
Large pinch of salt
1 to 4 tbsp water, if needed
1 cup/4 1/2oz/125g all-purpose flour
1 cup plus 1 tbsp/4 1/2oz/125g cake flour
9 tbsp/4 1/2oz/125g cold butter, cubed
2 egg yolks
2 tbsp superfine sugar
Large pinch of salt
1 to 4 tbsp light cream or milk, if needed

Steps:

Put the flour and butter in a food processor and blitz to bread crumbs. If using your hands, rub the butter and flour together until the mixture resembles fine bread crumbs. Add the egg yolks (and if making sweet pastry, the sugar) and a pinch of salt and stir together with a knife. Squidge the mixture together into a ball. If the pastry feels very dry add the water (or if making sweet pastry, the cream or milk), but try and get by without for a more tender pastry.
Once the pastry is all squidged together, pop it in the refrigerator to rest for 30 minutes.
After 30 minutes, remove it from the refrigerator and let it warm up a little (if you use it straight from the refrigerator and try to roll it out, the pastry will just be a hopeless crumbly mess). Roll the pastry out on a lightly floured board and use as required.