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My buttery short crust pastry is added to the top of the chicken pot pie in a rustic manner.
Elizabeth

Homemade Short Crust

Short crust pastry is a versatile recipe that can be used for both savory and sweet pies. Its tender buttery base is a wonderful addition to many pie recipes.
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Prep Time 10 minutes
Cook Time 35 minutes
Servings: 6
Course: Pastry
Cuisine: European
Ingredients Method Notes

Ingredients
  

  • 1 1/2 Cups AP Flour *175 grams if weighed- and otherwise, use the spoon and smooth with a knife method.
  • 6 Tbs Salted Butter (Grated) *Freezing the butter beforehand allows for easier grating.
  • 5-7 Tbsp Water (Ice cold) *If more water is needed- add only one tablespoon at a time.

Method
 

  1. Freeze the salted butter. (Alternately, you can use refrigerated butter, but freezing the butter beforehand makes grating the butter an easier job. Plus, it helps the butter and the flour to better incorporate.)
  2. Use a cheese grater to carefully grate the frozen /very cold butter into a medium sized mixing bowl.
  3. Add flour to the butter and gently begin to combine the two ingredients. Folding the butter into the flour- and coating- as opposed to mashing.
  4. Add the cold water to the butter and flour mixture. Combine the ingredients until a dough is formed. Do not overmix or overhandle. Some pieces of butter will still be seen throughout the pastry dough.
  5. Line countertop with a piece of plastic wrap. Add the pastry to the plastic wrap, cover, and gently press the pastry down to make a flat square shape.
  6. Place in the refrigerator for at least one hour. (Overnight is ideal).
  7. Once the dough is chilled, it is ready to be used as a bottom or top of a pie. The pastry does best if brushed with an egg wash and baked until golden brown.

Notes

*Note: this pastry can also be used in a sweet pie if a bit of powdered sugar is added to the dough. (Depending on recipe, around 4 tbsp).
*This short crust pastry can be made the day before to speed up preparations