Shortcrust Pastry Recipe

Learn the secrets of the perfect pie crust and start with this Shortcut Pastry recipe.

| February 2014

Everyone has a weakness for the perfect pie—succulent, crisp, golden pastry surrounding an infinite possibility of fillings. In Pie (Mitchell Beazley, 2013), author and food stylist Angela Boggiano shows you how to master the basic art of pastry making and how to transform even the most frugal filling into a luxury. Use this excerpt to introduce yourself to the basics of homemade pastry dough, and follow up with an easy Shortcrust Pastry recipe.

You can purchase this book from the Mother Earth Living store: Pie.

Perfect Pie Recipes

Chocolate and Pistachio Cream Pie recipe
Candied Ricotta Pie recipe

Tips for Making Pastry Dough

For me, the best bit of a pie is the golden crust, so the more there is of that the better. Making pastry isn’t difficult if you follow a few simple rules and master the basic techniques—there’s a lot of truth in the old saying “as easy as pie.” Homemade crust always has a better flavor than store-bought and it’s this taste and texture that make the process really worthwhile and quite satisfying. One of the benchmarks of cooking, however, is authenticity, and mastering the classic cook of the “turned-out” pie-shop pie can become a labor of love. Producing a beautiful homemade pie involves a number of stages and it can’t be simply bashed out. So, whether you opt for making your own or using store-bought, pastry dough will always require a little patience and respect.

Here are my golden rules for achieving perfect results when making your own pastry dough:

1. Handle it lightly
2. Keep it cool
3. Bake it in a hot oven

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