SHORTCRUST DOUGH

short crust dough is the foundation of countless savory and sweet pies, offering a tender, crumbly texture that melts in your mouth. This foolproof recipe delivers consistent results with simple ingredients and step-by-step guidance.

INGREDIENTS
•  All-purpose flour: 250 g / 2 cups
•  Unsalted butter (cold, cubed): 125 g / 1 stick (½ cup)
•  Cold water: 45–60 ml / 3–4 tbsp
•  Salt: 2 g / ½ tsp (optional, for savory use)

PREP TIME
10 minutes
COOKING TIME
Blind baking: 15–20 minutes (if required)

STEP-BY-STEP COOKING INSTRUCTIONS
1.  Prepare ingredients – Ensure butter and water are cold. Cube the butter and measure flour and salt.
2.  Combine flour and butter – In a large bowl, rub butter into flour using fingertips until mixture resembles coarse breadcrumbs.
3.  Add water gradually – Sprinkle in cold water, mixing gently until dough just comes together. Do not overwork.
4.  Form and chill – Shape dough into a disc, wrap in cling film, and refrigerate for at least 30 minutes.
5.  Roll out – Lightly flour surface and roll dough to desired thickness (usually 3–5 mm / ⅛–¼ inch).
6.  Line your tin – Gently lift dough into pie or tart tin, press into edges, and trim excess.
7.  Blind bake if needed – Prick base with fork, line with parchment and weights, bake at 190°C / 375°F for 15–20 minutes until lightly golden.

HELPFUL COOKING TIPS
1.  Use cold butter and water to prevent melting and ensure flakiness.
2.  Avoid overmixing to keep the dough tender and crumbly.
3.  Chill the dough before rolling to relax gluten and prevent shrinkage.
4.  Roll evenly to avoid thin spots that may burn or tear.
5.  Blind bake with weights for crisp, non-soggy crusts in wet fillings.

NUTRITIONAL INFORMATION (PER 100 G)
•  Calories: ~400 kcal
•  Carbohydrates: ~40 g
•  Protein: ~6 g
•  Fat: ~25 g
•  Fiber: ~2 g

DIETARY TAGS
•  Vegetarian
•  Nut-free

ALLERGEN INFORMATION
•  Contains gluten (from flour)
•  Contains dairy (from butter)