Baking Technique: Making Shortcrust for Tarts and Quiches

Notes

The science behind shortcrust pastry lies in its ingredients and handling. The fat in the butter coats the flour proteins, inhibiting gluten formation and ensuring a tender crust. Overworking the dough can lead to a tough pastry, so handle it gently. Common mistakes include using warm butter or too much water, both of which can result in a dense, unappealing crust. Keep all ingredients cold and use just enough water to bind the dough. To prevent shrinkage, always chill the dough before rolling and baking. For make-ahead convenience, you can prepare and shape the dough up to two days in advance and store it in the refrigerator. Alternatively, freeze the dough for up to a month; just thaw it in the refrigerator before use.

Steps

1. 1 Gather 1 1/4 cups all-purpose flour, 1/2 teaspoon salt, 1/2 cup cold unsalted butter, and 3-4 tablespoons ice water.
2. 2 In a large bowl, whisk together the flour and salt.
3. 3 Cut the cold butter into small cubes and add to the flour mixture.
4. 4 Use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs.
5. 5 Sprinkle 3 tablespoons of ice water over the mixture and gently toss to combine.
6. 6 Gently press the mixture together with your hands until it just starts to come together.
7. 7 If the dough is too dry, add an additional tablespoon of ice water, one at a time.
8. 8 Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
9. 9 Preheat your oven to 375°F before rolling out the dough.
10. 10 On a lightly floured surface, roll the dough into a 12-inch circle.
11. 11 Carefully transfer the dough to a 9-inch tart or quiche pan.
12. 12 Trim any excess dough hanging over the edges.
13. 13 Prick the bottom of the dough with a fork to prevent air bubbles.
14. 14 Chill the prepared crust for another 15 minutes before baking.