Short crust recipe

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This is a recipe for a basic shorbread crust that can be used as a crust for pies, cheesecakes, tarts, or cookie bars. This recipe will work in an 8x8" (20x20 cm) or 9x9" (23 x 23 cm) square baking dish, a 9" (23 cm) pie plate, or a spring form pan.

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Basic Short-Crust Pastry Recipe - NYT Cooking INGREDIENTS 145 grams all-purpose flour (about 1 cup) ½ teaspoon kosher salt 1 stick cold unsalted butter (1/4 pound), cut in 1/8-inch pieces 3 tablespoons ice water Easy Quiche Crust, Easy Quiche, Tarts Crust, Pastry Recipe, Homemade Pastries, Pastry Crust, British Baking, Nyt Cooking, Shortcrust Pastry

Regarding this basic short-crust pastry: the dough takes just 10 minutes to make, so resist the temptation to buy that pre-made crust from the refrigerator case. Homemade pastry always tastes better. Make it the day before. You can even roll it out, line the tart pan and keep it frozen until you’re ready to bake.

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