Sweet short crust pastry, the one to try absolutely👌

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber and nutrients.

egg yolk

🥗Healthier: flaxseed meal

💰Cheaper: aquafaba

Flaxseed meal provides binding without eggs.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds sweetness with a different flavor profile.

Combine all-purpose flour, salt, and sugar in a mixing bowl.

Cut in unsalted butter until the mixture resembles coarse crumbs.

In a separate bowl, whisk together cold water and egg yolk.

Gradually add the liquid mixture to the flour mixture, stirring until a dough forms.

Turn the dough onto a lightly floured surface and knead gently until smooth.

Shape the dough into a disc and wrap it in plastic wrap.

Refrigerate the dough for at least 30 minutes to chill.

Preheat the oven to 375°F (190°C).

Roll out the chilled dough on a floured surface to fit your tart or pie pan.

Transfer the rolled dough to the pan, pressing it into the corners.

Trim any excess dough hanging over the edges.

Prick the bottom of the crust with a fork to prevent bubbling.

Chill the crust again for 15 minutes before baking.

Line the crust with parchment paper and fill with pie weights or dried beans.

Bake for 15 minutes, then remove weights and parchment.

Return to the oven and bake for an additional 10-15 minutes until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens