Sweet Shortcrust Pastry 101 aka Pate Sucree’
A Pate Sucree’ aka homemade sweet shortcrust pastry is the perfect base for many desserts such as tarts and pies. It’s sweet, rich, melts in the mouth pastry with a biscuit-like crumb. This simple, easy and effortless recipe with easy to follow step by step instructions will have you master this pastry like a pro in no time at all.
Well, if you love making desserts like me, then one of the first things you probably want to master is how to make the best shortcrust pastry at home! Because you will find this basic pastry dough mentioned in many different ways. Some will refer to it as tart pastry dough recipe, sweet pastry tart, French pastry dough, sweet-tart shell pastry, dessert pastry recipe, sweet shortcrust pastry. Often you will even get a slight variation on this recipe. A few tweaks to the ingredients or measurements but in general the idea is the same but used differently.
Pate Sucree’, Sweet pastry crust or Sweet shortcrust pastry (Save/Pin)
Many names for the same dough, the fresh call it Pate Sucree’, some brands sell it in the name Sweet Pastry Crust Dough and we bakers very proudly refer to it as Sweet Shortcrust Pastry. Whatever name you call it; it is delicious, melt in the mouth pastry that will take your baked good to a place of ultimate goodness, and you will finish your dessert to the last crumb. Those of us that know good pastry will never miss it. NO matter how busy you are in conversation when you take that bite of perfect bread. It will grab your attention, and you will take a moment to enjoy it. I know It never fails to catch my attention – all these years. When I see good pastry, I will acknowledge and say… this is good pastry!!
Pate Sucre’s as the name suggests is sweet shortcrust pastry, but I will be honest and tell you I have on occasions used it for savory dishes such as quiches and pies. I know! It’s sweet and yet…..I love it!!
What is the difference between pie crust (Pâte Brasée), sweet shortcrust pastry (Pâte Sucrée) and rich shortcrust (Pâte Sablée)
Pâte Brasée (Basic Pie Crust) – A pie crust is a basic pastry dough using flour, butter, and water as the main ingredients. It can be used for sweet pies, like apple pie, as well as for savory dishes like quiches. Brisée in French means ‘broken’ and refers to the broken pieces of fat in the pie crust. In addition, it uses water to combine the ingredients and has a delicate and flaky texture.
Pâte Sucrée (Basic Sweet Shortcrust Pastry) – This is the same as the above pie crust but sweeter. Sucrée means sweet. It also uses the same ingredients and method with the addition of little sugar. And it uses egg yolk as the binding agent, as a result, making it more crumbly rather than a flaky crust. Shortcrust is often used for sweet tarts with sweet fillings. And yet, it can also be used for some pies, quiches and savory treats.
P̢te sabl̩e (Rich Shortcrust Pastry) РThis Rich shortcrust pastry, is your dessert pastry and very much like a cookie crust. And it has a higher percentage of sugar. Sablee means sandy or grainy. It uses a shortbread style creaming method in which sugar and butter are creamed together. As a result, the dough is very tender and crumbly, similar to shortbread. Also, almond or nut meals are often used to enhance the sandy texture of this dough.
What is the difference between tart and pie?
Well, a pie can be sweet or savory with a crust and filling. A tart can also be sweet or savory but with shallow sides and only has a bottom, not a top crust. You make a tart with pastry dough while you make a pie with pie crust.
What is the difference between a tart and a quiche?
Again, Tart can be savory or sweet whereas a quiche is always only savory. You make Quiche with pie crust while you make a tart with pastry dough.
Let’s talk ingredients and substitutes (Save/Pin)
- Butter – you want to use unsalted butter – the color of your butter will determine the color of your pastry – I’m using a pale white butter. If you can’t find unsalted butter go ahead and use salted butter but omit the additional salt in the recipe.
- Egg Yolk – This is important as it gives the pastry that crumbly biscuit-like texture.
If you are a vegetarian and need to make this eggless and cannot use egg yolk, you can substitute 2 tbsp of yogurt for every egg yolk, and you may need less cold water too - Chilled water – We need to keep the butter in the pastry cold at all times until baking which is one reason we use chilled or ice water.
Also, we use very little water because our goal is to keep the pastry crumbly. Adding more water will take that crisp texture away and give us a tight dough.
Often some of my students substitute milk or cream for the water in their sweet pastry crust. I advise against it -Why? The sugars in the milk and cream make the pastry caramelize during baking giving you a dark pastry crust. I prefer a light golden color. - Sugar – This is a Pate Sucre’ aka shortcrust pastry; so yes we do need to add sugar, however, if you prefer you can add less or more as desired. Always keep the filling in mind when altering a recipe. Remember the result is a thin pastry crust that’s filled with goodness.
Does it have to be full fat? What about low-fat shortcrust pastry?
Absolutely!! It has to be full fat because it’s that fat that gives you the crumble textures. Without that melt in the mouth crumble feel it’s just plain simple tough dough!! So no, if you plan to make a proper Pate Sucree’ aka Sweet Shortcrust pastry? Send that diet on vacation for the day.
I believe if you are looking for a low-fat version of a shortcrust pastry – look for a recipe that’s tried and tested – don’t just reduce the butter. Does not work. Just makes the pastry tougher. It honestly will take away from your perfect dessert.
To me, the Pate Sucre’ aka Shortcrust Pastry is the essence of a good pie or tart. Spend that little extra time and precaution to get it right. It’s not tough. Often I get students who think that all the extra effort we put in to chill the butter, the ice water is a big drama. NO, it’s not!! It’s what makes your pastry from good to perfect!!
Today I’m going to share with you how I make my Pate Sucre’ aka Shortcrust Pastry. By the way, this week I also shared with you my Homemade Flaky Pie Crust 101
How to make Pate Sucree’ aka Sweet Shortcrust Pastry (Save/Pin)
Useful Tips and Tools
- The pastry blender is a great tool to have if you plan to make pies often by hand.
- I love using my food processor to make any kind of pastry. It takes minutes and the butter is evenly distributed giving you a nice uniform bread crumb consistency. Never use an electric mixeras it will cream not pulse the dough.
- I use my French rolling pin but any good pastry rolling pin helps as long as you can roll it smooth and evenly.
- A pie chart rolling matis a great guide to have for beginners who are new to baking. This takes the guesswork out if the dough has rolled big enough.
- A 9-inch tart pan make a good size dessert for a small family of four and a 10-inch tart pan is a good size pan for a larger family of 6. A 7-inch tart pans and5-inch tart pans work great when you want to gift family and friends. I have a set of six 5-inch pans which work great when I want to give desserts like pecan pie during the fall seasaon.
- Wrap the dough in cling or plastic wrap to chill before you roll it. If you plan to freeze the dough always wrap it again in a ziplock bag or freezer bag to prevent freezer burns.
- Pie weights work great when you need to blind bake a pastry. Although you can use any baking beans like dried beans.
- My pie crust shield was a great investment so I don’t have to struggle with covering the edges with foil.
Ingredients can be found below in the recipe card with unit conversions
Method
Prepare Pate Sucree’ aka Sweet Shortcrust Pastry
- Ensure the butter is chilled – cut into cubes.
- Measure the flour, salt, and sugar in a metal bowl.
- Leaving the bowl in the fridge for an hour will help keep the dough cold.
- Use a fork, pastry blender or your fingertips to cut the butter into the flour.
- When using your fingertips be gentle, squishing the butter, flattening them cubes in the flour.
- The mixture starts with big crumbles first and as you continue the crumbs become smaller.
- Continue until you have a crumbly mixture similar to coarse breadcrumbs.
- Add the egg yolk and try to incorporate as much as you can.
- Lastly, add 2 tbsp chilled water bringing the crumbs together.
- Add more water only if needed to bring the dough into a ball.
- Gather all the crumbs into a ball.
- Wrap in cling or plastic wrap and chill for at least 20 to 30 minutes until firm enough to roll.
Prepare Pastry using a food processor
- Ensure the butter is chilled – cut into cubes.
- Measure the flour, salt, and sugar in the food processor.
- Give it one or two pulses then add the chilled cubed butter
- Pulse 3 to 4 times – stop – pulse again 3 to 4 times.Â
- The mixture starts with big crumbles first and as you continue the crumbs become smaller.
- Pulse until you have a crumbly mixture similar to coarse breadcrumbs.
- Add the egg yolk and give it a few more short bursts.Â
- Lastly, add 2 tbsp chilled water thru the feed while still processing.
- This will bring the crumbs together.
- Add more water only if needed to bring the dough into a ball.
- Gather all the crumbs into a ball.
- Wrap in cling or plastic wrap and chill for at least 20 to 30 minutes until firm enough to roll
Roll the Pastry
- Dust the work surface with flour.
- Open the dough and roll carefully from the center out turning as you go.
- If you the dough is cracking too much means it’s too cold, let it rest a few minutes then roll again.
- Use your tart pan as a guide to know how big you need it.
- When you reach the desired size – transfer the dough to the tart pan.
How to transfer the shortcrust Pastry
- To move the dough carefully roll it around your rolling pin, lift the rolling pin to the tart pan and unroll it.
- Alternatively, gently fold the disc in half and then quarter. Pick and place the quarter in the pan and unfold it.
- Carefully make sure the disc spreads evenly in the pan.
- Press down on the sidewalls of the tart so the pastry covers the pan well.
- To remove excess dough- just run the rolling pin on the edges of the tart.
- This should give you perfect edges;Â if necessary neaten with your fingertips.
- Let cool in the fridge for 15 minutes.
Prepare pastry for Baking
- Preheat the oven to 190 C / 380 F.
- Prick the pastry all over with the tines of a fork to prevent the dough from puffing.
- Line the pastry with baking/parchment paper and pour in some baking beans or pie weights.
- The easiest way to line the tart with parchment is to crumple the parchment paper thoroughly first then open it up.
- The crumbled surfaces work better to line the paper in the dough. Try it.
- Pie weight is nothing but uncooked rice or beans. These can be used many times to save them and use them every time you bake your crust.
For a Partially Baked Shortcrust Pastry
- Bake in a preheated oven for 10 minutes with the pie weights.
- Remove the baking /parchment paper and pie weights.
- Add filling ingredients as per your recipe.
- Continue to bake for as long as the recipe states.
- Cool on a wire rack completely before you take it out of the tart pan.
- Serve as directed in the recipe.
For a Pre-baked Shortcrust Pastry (fully baked)
- Bake in a preheated oven for 10 minutes.
- Remove the baking/parchment paper and pie weight.
- Continue baking for 10 to 15 minutes more until lightly golden.
- Cool on a wire rack completely before you take it out of the tart pan.
- This shortcrust pastry is now fully baked so you can fill it with your choice of fillings.
- Serve as directed in the recipe.
10 Tips when handling Pastry
- Chill the mixing bowl and pastry ingredients including cubed butter an hour before you start making the pastry. This will give you a beautiful tender crust.
- Fat is the essential ingredient – Always use high-fat ratio lard, butter or vegetable shortening. Chill it thoroughly before you add it to the flour. The flour, when coated with fat, prevents gluten formation.
- When it comes to liquid a little goes a long way with pastry. So add water by the tablespoon, don’t pour.
- Have all your pastry equipment on hand before you start making any pastry so you can work quickly and efficiently.
- Rest the dough in the fridge before you roll pastry no matter how soon you need it- this will help the gluten in the dough relax, chill the butter and keep the pastry crumbly.
- If the pastry dough is cracking too much it means it’s too cold, let it rest a few minutes outside the fridge then roll again.
- Chill the dough before you bake the pastry again to prevent shrinkage.
- Always use a hot oven this will again prevent shrinkage. A cold oven will melt the butter rather than cook it.
- The pastry is baked when the bottom is cooked not when the edges are browns. Always make sure the bottom of the crust is cooked or any filling will soak into the crust and make the tart soggy.
- If the edges are browning too quickly – tent the edges with foil or pie crust shield.
Frequently asked questions
Blind baking also referred to as pre-baking means baking a pie or tart crust usually shortcrust pastry without the filling. Often this is done because the filling needs much less time to cook than the curst. Pre-baking or blind baking makes sure the crust does not stay under-cooked in the finished tart.
Baking an unfilled tart shell or empty tart shell is called blind baking. You line the unfilled tart with parchment paper and some dried beans or pie weight then bake for 15 minutes at 170 C/ 340. Then remove the beans/weights and parchment paper and cook further for 8 to 12 minutesÂ
A blind-baked pastry can be kept in a cool, dry place in an air-tight container for 2 to 3 days. Or in the fridge for 5 to 6 days or frozen for up to a month.Â
The edges of the tart will become slightly golden, and the filling will be set or cooked. Often a custard-based filling with still have a slight jiggle, and that’s ok. If you find the edges are browning before the filling is done, lightly tent the edges with a foil.Â
There is also a Rich Shortcrust Pastry also known as Pate Sablee which uses the creaming method where you cream the butter and sugar before adding the rest of the ingredients.
I have shared a detailed step by step along with a video and three different methods to rolling this rich shortcrust pastry.
Do you cook pate sucree before adding filling?
Most recipes will tell you if you should pre-bake or fully bake the crust. In some recipes, it up to you to decide if you want it partially baked before you add a filling.
As a general rule, I like giving my pastry a blind bake for 8 to 10 minutes. I then add my filling and continue to cook the tart until it fully baked. This gives me a nice crisp, buttery crust.
Sweet tarts with fruits, custards, and mousses need a pre-baked pastry crust because once you add the filling in, there is no more cooking. In this case, you have to make sure you fully baked the crust.
Why is my shortcrust pastry hard when cooked?
Pastry dough is supposed to be high in fat which gives it the qualities of crumbly, flaky and buttery. If you reduce the fat content, your tart will be more doughy than buttery which means harder.
Also, pastry dough is made with flour which must be handled lightly keeping activity to the minimum. If the dough is kneaded too much, the resulting pastry will be hard.
When stored in the fridge a pastry dough will be hard because the fat is chilled and hard to roll. Don’t worry, just let it rest outside until it’s firm but good enough to roll.
How do you keep the sweet shortcrust pastry from shrinking?
Nothing is worse than to find your tart has shrunk after baking. Here are a few tips that might help.
Do not overwork the dough. Remember flour has gluten, and if you overwork the dough you will activate the gluten. You cannot omit the formation of gluten entirely but you can control by handling it carefully, so it does not contract in the heat of the oven.
Never add too much water to the dough. Keep it flaky by adding only enough water to bring it together. This is harder in the beginning but gather the dough lightly and use a cling/plastic wrap to help form a disc.
Let the dough rest before rolling and before baking. This will help the dough relax, so it is easier to roll and helps the butter chill so it doesn’t melt as quickly when baking.
Bake at a higher temperature. This will melt the butter while cooking the dough instantly.
Can I use this shortcrust pastry dough to make mini-tarts?
Yes, you can. You can use this recipe to create small mini tart shells like these below.
I have a detailed post on how to make mini-tart shells using three different methods with step by step pictures as well as a video tutorial.
Sweet Shortcrust Pastry aka Pate Sucree
Print Pin RateDescription
Equipment /Tools
- Kitchen Scale
Ingredients
- 180 grams All-purpose flour
- 113 grams Unsalted butter
- 1/4 tsp Salt
- 50 grams Sugar
- 1 Egg yolk large
- 2 tbsp Chilled water up to 4 tbsp (as needed)
Conversions – Switch between Metric & US for other measurement options
Instructions
Prepare Pastry by hand
- Ensure the butter is chilled – cut into cubes.
- Measure the flour, salt, and sugar in a metal bowl.
- Leaving the bowl in the fridge for an hour will help keep the dough cold.
- Use a fork, pastry blender or your fingertips to cut the butter into the flour.
- When using your fingertips be gentle, squishing the butter, flattening them cubes in the flour.Â
- You start with big crumbles first and as you continue the crumbs become smaller.Â
- Continue until you will have a crumbly mixture similar to coarse breadcrumbs.
- Add the egg yolk and try to incorporate as much as you can.
- Lastly, add 2 tbsp chilled water bringing the crumbs together.
- Add more water only if needed to bring the dough into a ball.
- Gather all the crumbs into a ball.
- Wrap in cling or plastic wrap and chill for at least 20 to 30 minutes until firm enough to roll.
Prepare Pastry using Food Processor
- Ensure the butter is chilled – cut into cubes.
- Measure the flour, salt, and sugar in the food processor.
- Give it one or two pulses then add the chilled cubed butter
- Pulse 3 to 4 times – stop – pulse again 3 to 4 times.
- The mixture starts with big crumbles first and as you continue the crumbs become smaller.
- Pulse until you have a crumbly mixture similar to coarse breadcrumbs.
- Add the egg yolk and give it a few more short bursts.
- Lastly, add 2 tbsp chilled water thru the feed while still processing.
- This will bring the crumbs together.
- Add more water only if needed to bring the dough into a ball.
- Gather all the crumbs into a ball.
- Wrap in cling or plastic wrap and chill for at least 20 to 30 minutes until firm enough to roll
Roll the Pastry
- Dust the work surface with flour.
- Open the dough and roll carefully from the center out turning as you go.Â
- If you the dough is cracking too much means it’s too cold, let it rest a few minutes then roll again.
- Use your tart pan as a guide to know how big you need it.
- When you reach the desired size – transfer the dough to the tart pan.
How to transfer the shortcrust Pastry
- To transfer the dough carefully roll it around your rolling pin, lift the rolling pin to the tart pan and unroll it.
- Alternatively, gently fold the disc in half and then quarter. Pick and place the quarter in the pan and unfold it.
- Carefully make sure the disc is evenly spread in the pan.
- Press down on the side walls of the tart so the pastry covers the pan well.
- To remove excess dough- just run the rolling pin on the edges of the tart.
- This should give you perfect edges;Â if necessary neaten with your fingertips.
- Let cool in the fridge for 15 minutes.
Prepare for Baking the Pastry
- Preheat the oven to 190 C / 380 F.
- Prick the pastry all over with the tines of a fork to prevent the dough from puffing.
- Line the pastry with baking/parchment paper and pour in some baking beans or pie weights.Â
- The easiest way to line the tart with parchment is to crumple the parchment paper completely first then open it up.Â
- The crumbled surfaces work better to line the paper in the dough. Try it.Â
- Pie weight is nothing but uncooked rice or beans. These can be used many times to save them and use them every time you bake your crust.Â
For a Pre-baked Pastry
- Bake in a preheated oven for 10 minutes.
- Remove the baking/parchment paper and pie weight.
- Continue baking for 10 to 15 minutes more until lightly golden.
- Cool on a wire rack completely before you take it out of the tart pan.
- This shortcrust pastry is fully baked so you can fill it with your choice of fillings.
- Serve as directed in the recipe.
For a Partially Baked Pastry
- Bake in a preheated oven for 10 minutes with the pie weights.
- Remove the baking /parchment paper and pie weights.
- Add filling ingredients as per your recipe.
- Continue to bake for as long as the recipe states.
- Cool on a wire rack completely before you take it out of the tart pan.
- Serve as directed in the recipe.
Recipe Video
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Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Leslie Krull
Love the recipe. How do you stop a liquid filling from leaking out of the wholes?
Veena Azmanov
Leslie, try not to have any holes. Use the leftover dough and close the holes. Patch this up. Once you prebake it – brush with beaten egg white and bake for 5 minutes more. This will help with the filling.
Swathi
I agree with you perfect crust make tart not only best looking but also delicious. Love your Pate Sucree recipe. I would like to try it.
Veena Azmanov
Thank you, Swathi
Sandhya Ramakrishnan
I have my eyes on your pecan pie and I have to make pie crusts from scratch as the store bought ones often have lard in them and we are vegetarians. I am bookmarking this recipe to make your pecan pie.
Veena Azmanov
Thank you, Sandhya. Yes, I do believe my pecan pie is to die for which is why I have so many version of it in the form pecan pie cakes, brownies and blondies. You will love this recipe. Yes, traditional pie use to be made with lard, these days will make it with butter. I think the flavor and benefit is far more superior.
Catherine
I love a shortcrust pastry shell….yours looks perfect! What a fabulous post…I love the step-by-step instructions and tips!
Veena Azmanov
Thank you, Catherine. Glad you find this tutorial useful.
Catalina
The crust is the best and the most important part of any pie! I love how easy is this recipe!
Veena Azmanov
Definitely, the most important part of pie making.
Marisa Franca
I used to make everything from scratch. It was such a satisfying feeling too. I believe you are right — cutting corners also cuts on taste and texture. There are several recipes I’d love to try using your sweet shortcrust pastry. I know I won’t be disappointed.
Veena Azmanov
Thank you, Marisa. So happy you find my tutorial useful. I think you will love this one.
Cathleen
This sounds perfect for the holidays. Definitely saving this for later!
Veena Azmanov
Thank you, Cathleen.
Noel Lizotte
A perfect crust! Lots of people make a mediocre crust and think they can hide it with the pie / tart filling. I disagree … the crust will make or break the recipe. This crust looks lovely and I know it’s got the best taste!
Veena Azmanov
Absolute, Noel. A pie crust can make or break the recipe. I hope you will try this no-fail recipe
Cheese Curd In Paradise
I am always so nervous to make my own crust, but this recipe is written really well, and I think I can take on the challenge! Thank you!
Veena Azmanov
Thank you, glad you find this useful. I hope you use it for your next pie crust.
April
I think pate sucree is my favorite base type for my desserts. Hence I am always excited to try new recipes – just like yours! Looks unique and so yummy. I think I need to give it a try!
Veena Azmanov
Thank you, April. yes, this base is always a great start to a perfect dessert.
Gloria
I am printing this an posting it in my kitchen. I really don’t like making pie crusts, yet I don’t like store bought ones either. This looks like a nice easy version….and I will give it a try next time I need to make a pie.
Veena Azmanov
Thank you, Gloria. It all about practice. Once you’ve made it a few times you won’t bother buying store-bought.
Dan Zehr
Wow is a universal recipe. You did it so perfectly. I also want to try to do this. But I’m worried … So wish me good luck 🙂
Veena Azmanov
Thanks, Dan. Yes, this is food=proof so not need to worry.
Tracy
Wow this is EXACTLY what I need. My husband’s usually handles the pastries in our house, but when he’s not around I need a good, fool proof, easy recipe just like this. Thanks!
Veena Azmanov
Thanks, Tracy. This is really easy
Karyl Henry
I’m not a big baker so I’ve never made my own pastry before. But I’m definitely going to save this recipe, because it looks easy enough even for a novice like myself!
Veena Azmanov
Thanks, Karyl. I hope you try – it’s so easy
Claudia Lamascolo
I have never made a great crust like this looks and need to try your recipe asap it looks fantastic!
Veena Azmanov
Thanks, Claudia. This is definitely fool-proof.
Rakoski
Made my first shortcrust pastry last week. Was so easy. Thank you for the recipe and tips.
Veena Azmanov
Thank you, Rakoski. So happy you have success with this recipe. Thank you for coming back to write this feedback. Have a wonderful day.
Melissa
Tried this out today! Beautiful!
Veena Azmanov
Thank you Melissa. So happy to hear you enjoyed it. Thanks for taking the time to come back and leave feedback appreciate it very much.
jean
Hi years ago I worked in a bakery and to my memory we used to cream the sugar and golden shortening and margarine together in a mixer the slowly add the flour. Have you ever heard of this as I have searched the internet for the recipe but cannot find one
Veena Azmanov
Yes that is Pate Sablee’ – Sweet French Pastry Crust. I had the recipe here on the blog but it needs a new face lift so taken it off for now. I lost all the images when my blog was hacked. I will add it soon again. Thanks
Kim
I LOVE your recipe and instructions. Can this recipe be used for sweet potato pie? And if so, should I still pre bake the crust?
Veena Azmanov
Absolutely Kim..!! If you like you can reduce the sugar in the recipe.
Patricia Caneer Gardner
Hi, my mother made pie crusts a long, long time ago. Now, I want to try. I see pictures of pies out of the metal tart pans and on a serving plate. How do you get a baked pie crust or a baked and filled pie out of the pie pan without it breaking into pieces? Thanks, Patricia Caneer Gardner
Veena Azmanov
The short crust has to be handled very carefully. Always keep the base intact until you are ready to slide it. So first you use a small can or such to slide the removable sides down. then move the crust to a platter and the slide the crust to the plate carefully. Easier to do than to explain lol .
Maria
Would this recipe work with coconut oil that is chilled and hard instead of the butter to make it dairy free?
Veena Azmanov
Technically I think it should Maria.. but I have not tried. My cookies with coconut oil tend to be a bit more dark so wondering if it will work. If you do give it a try. Let me know. Thanks
Natalie
I love pies, but I’m not that good in making crust pastry. I usually use store-bought. Bad I know. This easy to follow step by step instructions just inspired me to try making pastry at home. I’ll give it a go this weekend. I have fresh locally grown strawberries in my fridge.
Veena Azmanov
Oh it’s not bad at all Natalie… I often buy store bought when I’m in a haste or lazy.. but there’s not comparison to store bought..I hope you enjoy it with your strawberries
Daniela Anderson
I love making short crust pastry at home, it’s a lot easier that people think and way better than the ready made ones. Especially when l make a quiche. Great tips for making it!
Veena Azmanov
Thanks Daniela
Sara @ Modern Little Victories
That is seriously such a pretty and literally picture perfect pie crust! There’s no better feeling than knowing you nailed a pie crust and having it come out so perfect!
Veena Azmanov
Thank you so much Sara. yes it is such a great feeling..
swathi
Great post, sweet short crust pastry is one of the challenging recipe. I like you made a recipe which is really versatile. I need to try it as summer holidays coming .
Veena Azmanov
Thanks Swathi. Glad to here you find it useful.
soniya Saluja
Excellent recipe! I have to say i always get store brought pie crust , but after seeing your well explained recipe i want to give it a try 🙂 Saving the recipe !!
Veena Azmanov
Thank you Soniya. Homemade is really delicious but we are all guilty of using store bought in a pinch… me too lol
Kylee from Kylee Cooks
Always good to have a classic recipe for a basic staple in your back pocket! This looks like a keeper!
Veena Azmanov
So handy!! Thanks Kylee
Sandhya Ramakrishnan
Veena, love your detailed instructions on each and every recipe. Love how wonderful the pie crust looks and I am bookmarking this for using it in future. Thanks for mentioning the egg yolk substitute as that would be very useful for me.
Veena Azmanov
Thank you so much Sandhya. So happy to hear you found this useful.
ManilaSpoon
I have always been on the lookout for a great and reliable recipe for shortcrust pastry! I am thankful to find this. Bookmarking for future reference. Thanks!
Veena Azmanov
Thank you so much Abigail. So happy to hear you found this helpful
Marisa Franca @ All Our Way
I have to confess that when it comes to pastry crusts I’ve taken the lazy way out. It’s not that it’s too difficult, it’s just too easy to grab some crust from the grocery. Your crust is beautiful and I do admit and homemade can be so much better. I’ve pinned your crust to make the next time.
Veena Azmanov
Thanks Marisa! I know what you mean. I love homemade so much I make extra and freeze for those quick moments.
Priya Srinivasan
so beautifully explained veena, getting a perfect pastry, needs lot of minute instructions to be followed correctly, thanks for this post!
Veena Azmanov
Thank you Priya. Yes it does.. make a huge difference.
Adriana Lopez Martn
Thanks for the tips making a good crust is a must to have a good pie. Love that your recipe is easy and not complicated to make.
Veena Azmanov
Thanks Adriana.. So happy to hear you like it.
Gloria @ Homemade & Yummy
A long time ago pie crust scared me. Finally I got the hang of it…and now enjoy making it. Short crust is SO GOOD…and I too have used it in savoury dishes. It really is easier than people think.
Veena Azmanov
I know what you mean Gloria.. it can be scary in the beginning but once you get it — you love it.
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I’ve never made homemade pie crust but your step by step instructions look easy. This would be perfect filled with almost any pie fillings. Yummy!
Veena Azmanov
That is true Stephanie.. any filling would work great! Once you make it home.. you will alwways make it home.. It’s so easy and so amazing