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Short Crust Pastry

  • Ultra-Fine FiberFlour                          150g

  • Butter                                                   75g

  • Salt                                                        2g

  • Baking Powder                                      4g 

  • Water                                             15-30 g

  • Optional Sugar Substitute              20-50g



  1. After experimenting with hand mixing, a stand mixer and food processor I found the food processor made a huge differences in the workabiltiy of the pastry allowing it to be rolled the baking dish lined without falling apart. 

  2. Put butter, flour, BP and salt in a food processor run until it looks like fine bread crumbs. 

  3. Add a tablespoon at a time of water and pulse until the dough comes together in a dough ball.  

  4. Roll out dough to the shape of your form allowing enough to create a rim.

  5. Grease form and line with dough.

  6. This pastry can be used right away or blind baked and filled later.  I have made several pies and quiches without blind baking and it works just fine, no soggy bottoms.

          The picture shows a plum and apple combo

Nutritional Information

per 100g

Fat                                 25g

Carbs                               9g

Fiber                               32g

Protein                            14g

kCal                               377

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