Recette de cuisineHomemade recipes · Hainaut
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shortcrust pastry

shortcrust pastry

Baking

Learn how to make your own shortcrust pastry for pies and desserts.

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Recipe from Roozitaa, Molaei1401 (Wikibooks), adapted by Recette de cuisine ·

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Shortcrust pastry is a fundamental element of baking. It is made with simple ingredients, but requires a precise technique to achieve the desired texture, which should be both crisp and tender.

Ingredients and directions

  • Prep time15 min
  • Cook time—
  • Resting30 min
  • Total45 min
  • DifficultyEasy
  • CostBudget
  • Cooking methodkneading
  • Estimated cost$1.52 $0.38 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 7, 2026.

Ingredients

4 people
  • $0.13
  • $0.07
  • $0.06
  • $0.19
  • $0.70
  • $0.37

Prices from US supermarkets for 5 of 6 ingredients; Belgian prices for the rest.

Directions

  1. Combine all the ingredients and knead until the dough no longer sticks to the bowl. ≈ 10 min
  2. Add the fat and knead again. ≈ 10 min
  3. Let the dough rest for about 30 minutes.
  4. Once the dough is filled with the filling and the empanadas are sealed, place them on a griddle and let them rest for another 30 minutes.
  5. After applying the sauce, bake at 180 degrees for approximately 13 minutes.

The bill

shortcrust pastry

  • wheat flour, 200 grams$0.13
  • One tablespoon of sugar$0.07
  • A pinch of salt, approximately one-third of a teaspoon$0.06
  • Warm milk, 120-130 ml$0.19
  • One egg, lightly beaten, about half its original volume.$0.70
  • Add 15 grams of softened butter at the end, once the other ingredients have formed a dough, and knead until light and airy.$0.37

Total$1.52

that's $0.38 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • wheat flour, 200 grams
  • Dry yeast: 4 grams (approximately one level teaspoon)
  • One tablespoon of sugar
  • A pinch of salt, approximately one-third of a teaspoon
  • Warm milk, 120-130 ml
  • One egg, lightly beaten, about half its original volume.
  • Add 15 grams of softened butter at the end, once the other ingredients have formed a dough, and knead until light and airy.

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