This sweet shortcrust pastry recipe is the perfect base for your favorite pies, tarts, and desserts. Whether you're making a classic apple pie or a rich chocolate tart, this buttery, flaky crust will elevate any dish. The recipe is simple, yet delivers a professional finish every time.
With just a few basic ingredients, you can create a dough that's easy to roll out and bakes to golden perfection. Plus, it's versatile enough to complement sweet fillings like fruits, custards, or creams. Follow these step-by-step instructions to achieve a crisp, tender pastry that melts in your mouth.
If you're looking for a fail-proof pie crust recipe that tastes as good as it looks, this sweet shortcrust pastry is exactly what you need.
Gather all ingredients and tools, including a mixing bowl, a pastry cutter or food processor, plastic wrap, and a rolling pin.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt until well combined.
Add the cold, cubed unsalted butter to the flour mixture. Use a pastry cutter or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
In a small bowl, whisk together the egg yolk and 2 tablespoons of cold water. Pour this mixture into the flour mixture and gently combine with a fork until the dough begins to come together.
If the dough is too dry and crumbly, gradually add more cold water (1 tablespoon at a time) until it holds together without being sticky.
Turn the dough out onto a lightly floured surface. Gently knead it just until it comes together into a smooth ball. Avoid overworking the dough.
Flatten the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This helps relax the gluten and makes it easier to roll out.
On a lightly floured surface, roll out the chilled dough to about 1/8-inch thick. Rotate the dough frequently to maintain an even thickness.
Carefully transfer the rolled dough to a 9-inch pie or tart pan. Gently press it into the bottom and sides of the pan. Trim any excess dough hanging over the edges.
Chill the lined pie crust in the refrigerator for another 10-15 minutes. This helps prevent shrinkage during baking.
If your filling requires a pre-baked crust, line the crust with parchment paper and fill with pie weights or dried beans. Bake in a preheated oven at 350°F (175°C) for 15-20 minutes, or until lightly golden. Remove the weights and parchment, then bake for an additional 5 minutes to crisp the bottom.
If using the crust for a filling that requires baking, add your filling and bake according to the filling's instructions.
Once baked, allow the pastry to cool before serving. Enjoy your delicious sweet shortcrust pastry!
Servings 8
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.