Shortcrust pastry has a rich and storied history that spans centuries. Its origins can be traced back to medieval Europe, where it was developed as a practical and versatile dough for pie crusts. The earliest versions of shortcrust pastry consisted of just flour and water, creating a simple and sturdy base. Over time, butter or lard was incorporated into the dough, which transformed it into the delicate and flaky pastry we know today.
Shortcrust pastry gained popularity during the Renaissance period and became a staple in European culinary traditions. Its versatility allowed it to be used for both sweet and savory dishes. In England, it became closely associated with classic pies, such as the iconic steak and kidney pie. In France, shortcrust pastry, known as “pâte brisée,” was used in a variety of tart and quiche recipes, showcasing its adaptability.
The invention of new techniques and advancements in pastry-making during the 19th and 20th centuries further refined shortcrust pastry. The introduction of chilled butter or shortening and the use of a light touch during the mixing process became key elements in achieving a tender and flaky texture. Pastry chefs and home cooks alike experimented with different ratios of fat to flour, resulting in variations that ranged from crumbly and buttery to crisp and delicate.
Today, shortcrust pastry remains a beloved component in countless culinary creations around the world. Its versatility continues to shine in both traditional and innovative recipes. Whether used to encase savory fillings or form the base of luscious fruit tarts and pies, shortcrust pastry’s history is a testament to its enduring appeal and ability to elevate dishes with its delightful texture and buttery flavor.
Shortcrust pastry
Ingredients
- 2 Cups all-purpose flour
- ½ Cup 1 stick unsalted butter, chilled and cubed
- ½ Tsp salt
- 3 Tbsp ice-cold water
Instructions
- In a large mixing bowl, combine the flour and salt. Add the chilled cubed butter.
- Using your fingertips or a pastry cutter, work the butter into the flour until the mixture resembles coarse breadcrumbs. Be careful not to overwork the dough, as this can result in a tough crust.
- Gradually add the ice-cold water, one tablespoon at a time, and mix gently with a fork or your hands. Add just enough water for the dough to come together. It should be moist but not sticky.
- Once the dough starts to come together, transfer it onto a clean, lightly floured surface. Shape the dough into a ball and flatten it slightly to form a disc. Wrap the disc tightly in plastic wrap and refrigerate for at least 30 minutes to allow the dough to rest.
- Preheat your oven to 350°F (180°C).
- After the dough has rested, remove it from the refrigerator and let it sit at room temperature for a few minutes to soften slightly. This will make it easier to roll out.
- Lightly flour your work surface and rolling pin. Roll out the dough to your desired thickness, usually about 1/8 – 1/4 inch (3-5mm). For best results, roll the dough out in one direction, turning it slightly after each roll to maintain an even thickness.
- Carefully transfer the rolled-out dough to a greased or parchment-lined pie dish or tart pan. Gently press the dough into the bottom and sides of the dish, trimming off any excess dough from the edges.
- Prick the base of the pastry with a fork to prevent it from puffing up during baking.
- At this stage, you can either blind bake the pastry or add your desired filling and bake it according to your recipe. For blind baking, line the pastry with parchment paper and fill it with pie weights or dried beans to keep it from rising. Bake in the preheated oven for about 15 minutes, then remove the weights and parchment paper and bake for an additional 5-10 minutes, or until the crust is golden brown.
