Shortcrust pastry is often used as a shell or as a base for basic pies, tarts, or quiche, may it be sweet or savory. It is probably the most versatile of all the the other types of pastries.
A lot of people are hesitant to make pies thinking they have to follow a lot of elaborate steps. In my years as a pastry chef, I find pies to be the easiest baked pastries to make, especially when you’re working with quick and easy shortcrust pastry.
Shortcrust pastry is often used as a shell or as a base for basic pies, tarts, or quiche, may it be sweet or savory. It is probably the most versatile of all the the other types of pastries. Unlike the more complicated choux pastry or puff pastry, shortcrust pastry is pretty much straightforward. To make these cute little apple pies, we will have to work with shortcrust pastry and as always, I’ll guide you throughout the entire process. I have included photos to make everything easy for all of us.
Preparation: 15 mins.
Pastry Rest Time: 30 mins.
Serves: 12 pcs. 3″ mini pies
Baking Time: 15-20 mins.
FOR THE SHORTCRUST PASTRY
- 2 cups All-Purpose Flour
- 2/3 cups Salted or Unsalted Butter (Chilled, cut into small cubes)
- about 3-4 tablespoons of cold water
- a pinch of salt
FOR THE APPLE PIE FILLING
- 3 pcs. Granny Smith Apples (most commonly known as “green apples”, sliced into small dice)
- 1/2 cup light brown sugar
- 2 tsp. cinnamon
- 3 tbsp. corn starch
- 2 tbsp. butter (chilled, cut into small cubes)
PREHEAT OVEN AT 180* C
Chef’s Notes: Do not work the dough more if you feel like it is becoming a bit dry to touch, as it will shrink or become a bit rubbery when baked. Also, the pastry should not be too sticky, remember we are handling butter, and it melts easily in room temperature. So you have to make sure your butter and water are almost ice cold and you have to work fast. Otherwise, you’ll end up with pastry sticking all over the bowl, your spatula, or your hands.
Chef’s Notes: In the absence of a rolling pin, you can always use a wine bottle or a tall drinking glass to roll out your pastry.
Chef’s Notes: In the absence of pie tins, you can use regular cupcake molds or muffin trays.