Introduction

Shortcrust pastry dough is a versatile and buttery base perfect for tarts and pies. This recipe shows you how to make tender, flaky pastry from scratch using simple ingredients and easy steps.

The image shows a close-up of a single baked tart crust in a round metal tart pan. The crust is golden brown on the edges with a smooth, pale yellow center that is evenly pierced with small hole patterns in neat rows. The crust has a firm, crumbly texture with slightly raised, scalloped edges. The tart pan rests on a blue and white striped cloth, set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ¼ cups all-purpose flour
¼ cup powdered sugar
¼ teaspoon salt
8 tablespoons cold butter, cubed
1 egg yolk
1 tablespoon ice water
1 tablespoon cream (optional, can substitute with water)
1 teaspoon vanilla extract

Instructions

Step 1: In a stand mixer fitted with the paddle attachment, combine the flour, powdered sugar, and salt. Mix on low speed to blend the dry ingredients.
Step 2: Add the cold, cubed butter to the bowl and beat at medium-low speed until the mixture resembles small peas. Avoid overmixing to keep the butter cold for flakiness.
Step 3: In a separate bowl, whisk together the egg yolk, ice water, cream (if using), and vanilla extract. Add this wet mixture to the dry ingredients and mix on low until the dough starts to come together and pulls away from the bowl sides.
Step 4: Turn the dough onto a lightly floured surface and roll it out into a 12-inch circle, enough to fit your tart pan.
Step 5: Wrap the dough around the rolling pin, then gently unroll it over the tart pan. Press the dough into the corners and edges, lifting as needed to fit the pan perfectly.
Step 6: Trim the excess dough hanging over the pan edges using the rolling pin by rolling it across the top.
Step 7: Using a fork, prick the bottom of the dough several times to allow steam to escape during baking.
Step 8: Refrigerate the tart pan with the dough for 15 to 30 minutes to chill before baking.
Step 9: Preheat your oven to 350°F (175°C).
Step 10: To blind bake, remove the dough from the fridge. Cut a 12-inch circle of parchment paper and place it on top of the dough. Fill the pan with sugar to weigh it down, spreading it evenly to the edges.
Step 11: Bake the tart dough with the sugar and parchment paper for 30 minutes, or until the edges turn a light golden brown.
Step 12: Carefully remove the tart from the oven. Lift out the parchment paper along with the sugar. Set aside the sugar to reuse; it will be slightly golden but still usable.
Step 13: Your shortcrust pastry tart shell is now baked and ready to be filled with your favorite fillings.

Tips & Variations

Keep the butter cold and work quickly to ensure a flaky texture in the pastry.
Chilling the dough before baking helps prevent shrinking and maintains shape.
Substitute water for cream if you prefer a lighter dough, but cream adds richness.
Try adding a pinch of cinnamon or lemon zest to the dough for a subtle flavor twist.
If you don’t have sugar for blind baking, use dried beans or ceramic baking weights instead.

Storage

Store any unused raw dough wrapped tightly in plastic wrap in the refrigerator for up to 2 days. You can also freeze it for up to 1 month; thaw in the fridge before rolling. Baked tart shells keep well in an airtight container at room temperature for 2 days. Reheat briefly in a low oven to refresh crispness before filling.

How to Serve

A close-up of a tart shell with one layer of light golden crust, evenly baked with tiny fork holes in the center creating a dotted pattern, resting inside a silver fluted tart pan. The tart pan sits on a folded blue cloth with white stripes, placed on a white marbled surface. The crust edge is crimped with a slightly darker brown color, contrasting the pale, smooth interior. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dough by hand instead of a stand mixer?

Yes, you can use a pastry cutter or two knives to cut the cold butter into the dry ingredients until pea-sized, then mix in the wet ingredients gently to form the dough.

Why do I need to blind bake the tart shell?

Blind baking ensures the pastry is fully cooked and crisp before adding wet fillings, preventing sogginess and maintaining a sturdy crust for your tart.