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French Short Pastry

Rated as 4.71 out of 5 Stars

"This recipe was given to me by a woman that makes savory tarts in a small town in the south of France. I found her crust and process to be the most delicious, simple and logical of all the crusts I've ever made."
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1 h 25 m servings 150
Original recipe yields 10 servings (1 - 10 inch pie shell)


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  1. In a food processor, mix together flour and salt. Add butter, and process until mixture resembles coarse crumbs. Add water 1 tablespoon at a time. Pulse briefly until dough begins to form in clumps. Remove dough from processor onto a floured surface, and form into a ball. Allow dough to rest at room temperature for 30 to 45 minutes before rolling out.
  2. On a lightly floured surface, roll out dough to fit pie pan. Place in pan, and crimp edge. Prick the bottom of dough several times with a fork. Place in freezer for 15 to 20 minutes. Meanwhile, preheat oven to 425 degrees F (220 degrees C).
  3. Fill crust with beans, or use pie weights. Bake in preheated oven for 15 minutes. Remove pie weights, and bake another 5 minutes. If necessary, cover with foil to prevent overbrowning.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 150 calories; 9.4 14.3 2 24 31 Full nutrition

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Read all reviews 14
  1. 14 Ratings

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    Rated as 1 out of 5 Stars
Most helpful positive review

This is indeed a fantastic and flaky short pastry. It melts in the mouth. Yum!

Most helpful critical review

Firstly, I did love how easy this pastry was to use and how quick it was to make. Unfortunately I didn't like the cooked texture of this, and even though I blind baked the pastry, the bottom of...

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Most positive
Least positive

This is indeed a fantastic and flaky short pastry. It melts in the mouth. Yum!

This was delicious! The only thing I added was a little more salt. I used this crust for a spinach quiche, prebaking the crust for 12 minutes before adding the filling. This is a great crust ...

My pot pie recipe called for baking at 350 degrees and this crust really needs to be baked at 400 degrees or more to be browned. I used this as a TOP crust for a beef pot pie so I couldn't p...

I give this 5 stars for the method! This is really a standard short crust pastry but using the food processor really cuts down on time and you don't overwork the dough which makes pastry tough....

i made this recipe for a basic fruit pie. the crust was very tasty & flaky but didn't compliment the filling. next time i'll try this for a quiche, tart or savory pie. thanks oz!

I have made many, many pie crusts from scratch including making and rolling as many as 75 in a row when working at a restaurant bakery. This is indeed a classic pastry recipe and it works beauti...

I too like the method in the food processor. Easy peasy. Just needed to double the salt if using unsalted butter. I used this for chocolate tarts and it was a nice, sturdy & tender crust. Thanks...

I used this recipe this morning to make the 120 Calories Peach Pies from this site. After allowing the dough to sit for 30 minutes after processing, I cut the eight 4" circle crusts, put them ...

This was easy and quickly made. Yes it's a bit fussy if you're trying to make a pie that bakes at a different temperature, but it is worth the effort. Thank you!