Crème fraîche pastry

Preparation info
    • Difficulty


Appears in

By Christine Manfield

Published 1999

  • About

I use this short, flaky pastry to make the Five-Spice Duck and Shiitake Mushroom Pies and other pies with dry fillings. I don’t recommend it for tart cases as it is too short and will fall apart. This quantity will yield enough pastry for 6 individual pies.


  • 125 g cold unsalted butter
  • 200 g plain flour
  • ½ teaspoon</


Chill bowl and blade of a food processor in refrigerator. Chop butter into chunks and, while still cold, blend with flour and salt in food processor until mixture resembles breadcrumbs. Add crème fraîche and pulse until just incorporated. Don’t overwork dough at this stage or pastry will be difficult to handle when rolling. Form pastry into a ball by hand, then wrap in plastic film and refriger