Pastry Rich Shortcrust


  • 2 cups unbleached flour
  • 9 tbsp. butter, cold & diced
  • 1 large egg
  • 3-4 tbsp. ice water


  1. Sift flour in a med bowl.
  2. Cut in butter with a pastry blender or two knifes, crisscrossing to cut. (until butter is the size of peas)
  3. Beat egg and mix with 2 tbsp ice water.
  4. Add egg to flour, mixing lightly with a fork. Do not over mix.
  5. Dump mixture onto floured work surface and form into a ball.
  6. If sticky, mix in some flour as you do.
  7. Flatten ball into a disc, wrap in clear wrap, and put in frig for 30 min.
  8. Roll out on floured surface, rotating and flipping frequently till dough is ¼ inch thick. Don’t overwork the dough.

**Tip: Use a rich shortcrust when the pastry is to be a main taste element in the tart or pie.

Serves: 1 10 inch tart pan or 1 double crust pie

Credit: Camille Van Sant