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Culinary Institute of America

Short Dough

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About
Short dough contains a high percentage of fat, which produces a very tender and crumbly crust. If worked excessively, however, a short dough will become tough. Both cake and pastry flour are the most common choices for this type of dough. Short doughs include eggs, either whole eggs or yolks, and sometimes sugar, which contribute to the flavor and color of the dough as well as to its tender texture.
The basic steps for making short doughs are:
  1. Combine the sugar and butter and mix only until it forms a smooth paste to ensure even blending. Do not mix vigorously so that air is incorporated.
  2. Add the eggs gradually, a few at a time, and blend them in carefully. To prevent the mixture from breaking or curdling, have the eggs and any other liquid ingredients at room temperature, and blend them in carefully.
  3. Add the dry ingredients and mix at low speed until just combined. Over mixing will make the dough tough.
  4. Turn out the dough onto a lightly floured work surface, shape it into a disk or flat triangle, and wrap tightly in plastic wrap. If the dough appears to be somewhat rough or coarse when it is removed from the mixer, work it gently by hand just until it comes together. Refrigerate for at least 1 hour before using, to allow the dough to firm up and the gluten to relax. The butter becomes soft during the mixing process, making short dough difficult to work with immediately after mixing. Allowing the gluten to relax will create a more tender, less tough baked dough.

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