Sky’s the Limit with a Good Shortcrust

One of my favorite things to make and eat is pie, and all forms of it.  And what better recipe to have in your back pocket than a reliable shortcrust.  

A shortcrust or short dough is 100% flour to 50% butter (in other words twice the amount of flour to butter), seasoned with salt, some sugar, any spice you want, and cut with water. My variation contains an egg yolk per 1 3/4 cup of flour.  The yolk , gives it a little elasticity, perfect for these personal pies pockets with curried vegetables (photo).  This pastry is delicate but strong to contain and hold in your favorite filling, and it stays buttery and flakey when baked.

Shortcrust:

Part of the fun is making this dough by hand. Use your hands to get the feel for when the dough is just right. 

1 3/4 cup   AP flour 

5 1/2 oz.    Cold Butter, grated

Pinch         Salt

1Tbl           Sugar

1/3 cup      Water 

1 each.       Egg Yolk

Combine flour and salt.

Cut the butter into the flour until the consistency is that of medium grain sand.

Add the water and yolk and in the beginning use a wooden spoon to stir. 

Then with your hands form the dough.

Knead for about 5 seconds to form a smooth ball. Then wrap with plastic wrap and rest at room temp for 10 minutes.

For personal pies or empanadas:

( yield depends on the size of the stamp or cut)

Using a rolling pin, roll the dough to about 1/4-inch thickness.

Stamp or cut as desired.

Fill with your choice of filling and use an egg wash to seal.

Brush the dough with more egg wash.

Bake at 375 degrees Fahrenheit for about 15 minutes or until the pastry is golden brown.