Print

Quick Pastry Crust

Print Recipe

This is a quick pastry crust you can use for pies, tarts, quiches and more. Cold water, cold fats, and quick blending are the key for this recipe.

  • Author: Jenpardee
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes
  • Category: Baking

Ingredients

Scale
  1. 2 1/2 cups (320 grams) of high quality all purpose flour.
  2. 3/4 cups (150 grams) of chilled coconut oil.
  3.  1/3 stick of unsalted butter ( 5.5 tablespoons or 87 grams)
  4. 3/4 teaspoon of salt
  5. 1/2 teaspoon of cardamom
  6. 1/2 cup (120ml) of ice water

Instructions

  1. Blend the dry ingredients in a bowl
  2. Cut in the butter and coconut oil to the dry ingredients until thoroughly blended.
  3. Pour in the ice water and mix in the water.
  4. When the dough starts to blend to a ball, move the dough to a floured surface and knead into a ball.
  5. Cut the dough into 2 balls, wrap in cling film and refrigerate until ready to use.

Notes

A few things to keep in mind.

  1. Use cold fats. The blend of coconut oil and butter gives flavor and flakiness.
  2. High quality all purpose flour often will have higher gluten which gives a better rise.
  3. Use a pastry cutter, fork or similar tool for blending the fats with dry ingredients.
  4. We have heard Vodka in pastry crust can give flavor and flakiness. If you want to try this then mix in use 50/50 ice water with chilled vodka and see how it goes.

Keywords: pie crust, pastry crust

Find it online: https://violaskitchen.com/quick-pastry-crust/