Salty Shortcrust Pastry – My Basic Recipe

This savory shortcrust pastry uses an easy 3-2-1 idea: three parts flour, two parts butter, and one egg. It produces a crisp, crumbly base suitable for quiche and savory tarts.

Active preparation: 10 minutes
Chilling and baking: 1 hour 20 minutes
Total time: 1 hour 30 minutes

Ingredients

Enough pastry for a tart or quiche pan up to approximately 30 cm in diameter.

• 250 g type 550 flour or plain flour
• 160 g cold butter, cut into small cubes
• 1 medium egg
• 1 teaspoon salt
• 1 tablespoon cold water or milk, only if needed

Instructions

1. Prepare the ingredients. Keep the butter very cold. If necessary, place the diced butter in the freezer for a few minutes. Cool hands also help prevent the pastry from becoming too warm.
2. Combine the flour and butter. Place the flour and salt on a lightly floured work surface or in a large bowl. Add the cold butter and rub it into the flour until no uncovered lumps of butter remain.
3. Add the egg. Knead in the whole egg until the mixture begins to form a dough. Use the heel of your hand rather than your fingertips. If the mixture remains excessively crumbly, add one tablespoon of cold water or milk. Avoid adding more, as the pastry may become too soft.
4. Chill the dough. Shape it into a flat disc or rectangle, wrap it, and refrigerate for approximately 1 hour. A flat shape chills evenly and is easier to roll.
5. Roll it out. Lightly flour the work surface and the top of the chilled pastry. Roll from the center outward to a thickness of approximately 4 mm.
6. Line the pan. Grease the tart or quiche pan. Transfer the pastry to it, then press the dough firmly into the base, sides, and corners. Trim the pastry level with the rim. Small cracks can be patched easily with leftover dough.
7. Prepare for blind baking. Prick the base several times with a fork so trapped air can escape. Cover the pastry with baking paper and fill it with dried peas, beans, or other baking weights.
8. Blind-bake the crust. Bake on the second shelf from the bottom in an oven preheated to 180°C using conventional top and bottom heat. Bake for 15 minutes, then remove the paper and weights. If the base still looks damp, return it to the oven uncovered for approximately 5 minutes.
9. Add the filling. Allow the crust to cool slightly, add the chosen savory filling, and continue baking according to that recipe.

Why Blind-Bake the Pastry?

Blind baking helps the pastry retain its shape and creates a drier, crisper base. Without baking weights, the sides may slip down and the base can rise unevenly. Blind baking is especially useful when the filling is moist or liquid, as it helps prevent a soft or soggy crust.

The dried peas or beans used as weights can be cooled, stored in a jar, and reused for future pastry shells.

Whole Egg or Egg Yolk?

This recipe uses one whole egg. It binds the dough successfully and avoids leaving a single unused egg white. Some shortcrust recipes use only yolks, but a whole egg works well for this savory version.

Tips for Success

• Keep the butter, dough, and your hands cool.
• Do not overwork the pastry, as excessive handling can warm it and affect its crumbly texture.
• Roll the dough to about 4 mm for a balanced ratio of pastry to filling.
• If the dough becomes warm or tears, patch it directly in the pan with your fingers.
• For a larger quantity, use 300 g flour, 200 g cold butter, and one egg.

Using Leftover Dough

Mix pastry scraps with grated cheese, herbs, or seeds. Roll them thinly, cut them into small shapes, and bake them as savory crackers.