Quick Shortcrust Pastry
Whip up a delightful shortcrust pastry in a flash with this 5-minute wonder! No kneading required—just blend flour, butter, and a pinch of salt until crumbly, then add ice water to bring it all together. Perfect for pies and tarts, this quick technique will have you baking in no time!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 100 ml of warm water (3.38 fl oz)
🥩Meat & Seafood(1)
- a little chicken powderoptional
🥛Dairy & Eggs(1)
- 3 eggs
🫙Pantry Staples(3)
- 1/2 teaspoon of baking powder (2.5 ml)
- 250 g of flour (2 cup)
- 60 g of olive oil (2.12 oz)
🧂Spices & Seasonings(3)
- 1/2 teaspoon of salt (2.5 ml)
- a little salt and pepper
- a little turmericoptional
Nutrition (per serving)
Calories
417
Protein
11g
Carbs
48g
Fat
19g
👨🍳 Instructions
- 1
In a tupperware, add 250 g of flour, 1/2 teaspoon of salt, and 1/2 teaspoon of baking powder.
- 2
Add 100 ml of warm water and 60 g of olive oil.
- 3
Close the tupperware and shake for 2 minutes until it forms a ball.
- 4
Scrape the sides and roll out the dough on parchment paper.
- 5
Prepare the filling by sautéing zucchini with shallots, adding salt, pepper, chicken powder, turmeric, and a little water.
- 6
In a bowl, mix a carton of cream, a little salt, a little pepper, and 3 eggs, then pour over the filling.
- 7
Bake at 180°C for about 30 minutes.
💡 Pro Tips
- ✓Shake the dough for exactly 2 minutes because olive oil needs 90-120 seconds of mechanical agitation to properly hydrate flour particles and distribute fat evenly, preventing dense pockets in the finished crust.timing90-120 seconds
- ✓Use water at 40-45°C (not boiling) because temperatures above 50°C will begin gelatinizing starches prematurely, creating a tough, gluey dough instead of a tender, flaky crumb structure.ingredient40-45°C water temperature
- ✓Maintain a 3:1 flour-to-oil ratio (250g flour to ~80g oil) rather than your current 250:60 ratio; at 60g oil you're under-fatted by ~25%, which reduces tenderness and increases gluten development, making the pastry tough instead of short and crumbly.ingredient3:1 ratio (80g oil per 250g flour)
- ✓Blind bake the pastry shell at 200°C for 12-15 minutes before adding the custard filling to evaporate surface moisture; this prevents a soggy bottom by creating a water-resistant starch barrier and allows the crust to set before the egg custard hydrates it.technique200°C for 12-15 minutes
- ✓Pour the egg custard filling when the oven reaches 180°C and the crust is partially set; the custard's egg proteins coagulate between 63-70°C, so starting at 180°C ensures the pastry firms before the filling sets, preventing a soggy crust.timing63-70°C coagulation range
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Quick Shortcrust Pastry
Whip up a delightful shortcrust pastry in a flash with this 5-minute wonder! No kneading required—just blend flour, butter, and a pinch of salt until crumbly, then add ice water to bring it all together. Perfect for pies and tarts, this quick technique will have you baking in no time!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 100 ml of warm water (3.38 fl oz)
🥩Meat & Seafood(1)
- a little chicken powderoptional
🥛Dairy & Eggs(1)
- 3 eggs
🫙Pantry Staples(3)
- 1/2 teaspoon of baking powder (2.5 ml)
- 250 g of flour (2 cup)
- 60 g of olive oil (2.12 oz)
🧂Spices & Seasonings(3)
- 1/2 teaspoon of salt (2.5 ml)
- a little salt and pepper
- a little turmericoptional
Nutrition (per serving)
Calories
417
Protein
11g
Carbs
48g
Fat
19g
👨🍳 Instructions
- 1
In a tupperware, add 250 g of flour, 1/2 teaspoon of salt, and 1/2 teaspoon of baking powder.
- 2
Add 100 ml of warm water and 60 g of olive oil.
- 3
Close the tupperware and shake for 2 minutes until it forms a ball.
- 4
Scrape the sides and roll out the dough on parchment paper.
- 5
Prepare the filling by sautéing zucchini with shallots, adding salt, pepper, chicken powder, turmeric, and a little water.
- 6
In a bowl, mix a carton of cream, a little salt, a little pepper, and 3 eggs, then pour over the filling.
- 7
Bake at 180°C for about 30 minutes.
💡 Pro Tips
- ✓Shake the dough for exactly 2 minutes because olive oil needs 90-120 seconds of mechanical agitation to properly hydrate flour particles and distribute fat evenly, preventing dense pockets in the finished crust.timing90-120 seconds
- ✓Use water at 40-45°C (not boiling) because temperatures above 50°C will begin gelatinizing starches prematurely, creating a tough, gluey dough instead of a tender, flaky crumb structure.ingredient40-45°C water temperature
- ✓Maintain a 3:1 flour-to-oil ratio (250g flour to ~80g oil) rather than your current 250:60 ratio; at 60g oil you're under-fatted by ~25%, which reduces tenderness and increases gluten development, making the pastry tough instead of short and crumbly.ingredient3:1 ratio (80g oil per 250g flour)
- ✓Blind bake the pastry shell at 200°C for 12-15 minutes before adding the custard filling to evaporate surface moisture; this prevents a soggy bottom by creating a water-resistant starch barrier and allows the crust to set before the egg custard hydrates it.technique200°C for 12-15 minutes
- ✓Pour the egg custard filling when the oven reaches 180°C and the crust is partially set; the custard's egg proteins coagulate between 63-70°C, so starting at 180°C ensures the pastry firms before the filling sets, preventing a soggy crust.timing63-70°C coagulation range