Shortbread Pie Crust in Under a Minute

Course Desserts

Cuisine British

Prep Time 1

Total Time 1

Servings double pie crust or 24 mini tart shells

Calories 329

Author Christina Conte

A super quick and easy recipe to make a great pie crust! Two methods are given.

Equipment

1 food processor

Ingredients

3 ⅔ c flour if using cups, the water may vary more
8 oz unsalted butter 2 sticks (or half butter and half lard) see notes
⅛ tsp salt if you use salted butter, omit the salt
6 Tbsp water (ice water) more, or less, as needed
2 tsp sugar (OPTIONAL: only use for a sweet pie!)

US Customary - Metric

Instructions

PLEASE READ THE NOTES FOR BEST RESULTS!

Place all the dry ingredients, with the cold butter cut into chunks, into the food processor. After a few pulses, the butter is mixed in.
Next, add the ice water a little at a time; a few more pulses and it is ready to roll (literally)! Don't add too much water right away, you can always add more, but you can't take it out. Your pastry will sort of come together, but still be somewhat crumbly when ready (see pics in body of recipe.) Too much water will make the crust tough.
Shape the shortbread pie pastry into a ball on the counter, but do not knead. Cover with cling wrap and refrigerate for at least 20 minutes. If I'm in a hurry I skip this without any trouble.
Finally, press the dough onto a flour dusted countertop and roll out the pie crust pastry to the desired size. If making a top and bottom crust, use ⅔ for the bottom, and ⅓ for the top.
Use as desired for savory dishes or sweet.
Makes enough for one, double homemade pie crust (bottom and top). Another way to use the pastry is to make tartlets. This recipe will make about 24 tartlet shells.

Notes

If you want to use the crust for a savory pie or tart, just omit the sugar.
To make a richer crust, add an egg yolk instead of the water. Beat the egg yolk and add it to the dry ingredients. Continue to make as the rest of the recipe.
As always, I highly recommend a kitchen scale for best results. Cups are too unpredictable, especially for baking, and results will always vary.
HANDMADE RECIPE: using two butter knives, cut the butter into the flour until you only have small pieces. Using your hands, rub the pieces of butter into the flour until it is completely worked in like breadcrumbs. At this point, start adding in the ice water and mixing together until there is enough to have the pastry dough come together. Place on countertop, form a ball and refrigerate for at least 20 minutes. Use as needed.
If you want to go old school, use half the amount of butter and half lard. The lard helps create a more flaky crust, the butter helps with flavor. It's a good combination, imho.
NUTRITION INFORMATION IS FOR A SAVORY PIE (no sugar)

Nutrition

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