A Boke of Gode Cookery Presents

Basic Short Pastry

PERIOD: Modern | SOURCE: Contemporary Recipe | CLASS: Not Authentic

DESCRIPTION: Pie pastry made with wheat flour & lemon juice

  • 2 cups whole wheat pastry flour
  • 1/4 tsp. sea salt OR 1/2 tsp. coarse salt
  • 3/4 cup (1 & 1/2 sticks) well chilled unsalted butter, cut into 1/2 inch cubes
  • 5 to 6 Tbs. ice cold water
  • 2 tsp. fresh lemon juice
Combine flour & salt in medium bowl and blend well. Cut in butter with pastry blender until mixture resembles coarse meal. Add 4 Tbs. water with lemon juice and toss mixture with fork to blend evenly, adding more water if dough is too dry. Gather into ball. Preheat oven to 375º F. Turn dough out onto lightly floured surface. Roll into circle slightly larger than a 10 inch tart pan or pie plate. Ease pastry into pan or plate, and trim or crimp edges. Prick shell all over with fork. Line with sheet of waxed paper and fill with pastry weights, rice, or dried beans. Bake 30 minutes. Remove weights and paper and continue cooking until bottom of shell is lightly golden, 10 to 15 minutes.

For Cheese Short Pastry: add 1/4 cup grated parmesan cheese to flour.

Metric, Celsius, & Gas Mark Equivalencies

A Boke of Gode CookeryModern Recipes for Beginners

Basic Short Pastry © James L. Matterer

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