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Cream Short Pastry

Makes two 8" or 9" shells (about 1 1/2 pounds dough)

  • 12 ounces unbleached all purpose flour (about 2 1/4 cups)
  • 1/2 teaspoon fine sea salt
  • 6 ounces unsalted butter (12 tablespoons), cut into 1-inch pieces and chilled
  • 1 egg
  • 1/2 cup crème fraîche
  1. Combine flour and salt.
  2. Cut in butter until mixture is crumbly.
  3. Whisk egg and crème fraîche together well.
  4. Combine with flour mixture just until the dough begins to come together.
  5. Turn out onto a floured work surface. Gather dough together, shape into a disk and wrap in plastic. Refrigerate 1 hour or until firm before rolling out.

Make ahead:
Pastry dough can be made up to 1 day in advance and refrigerated. You can freeze the dough for up to three months. Thaw frozen dough in the refrigerator before rolling out.

Recipe provided by the California Milk Advisory Board, courtesy of Viking HomeChef

If you require photographs in a different format or are interested in additional information from the California Milk Advisory Board, please contact Rayanne Zackery, Ketchum for the California Milk Advisory Board,