Sturdy All-Butter Shortcrust (Pasty Style)

Yield: 1 double crust (or 8–10× 6" rounds)
Texture: flaky but strong enough to crimp and hold juicy fillings

Ingredients

315 g all-purpose flour (2½ cups, leveled)
6 g fine salt (1 tsp)
8 g sugar (2 tsp, optional for savory; use 1 Tbsp for sweet)
225 g unsalted butter, very cold, cut in ½" cubes (2 sticks)
80 ml 80–120 ice water (⅓–½ cup)
1 for Optional extra strength & color: egg yolk stirred into the ice water (then start with the lower end of the water)

Dry mix: Combine flour, salt, and sugar.
Cut in butter:
Processor: Pulse butter into the flour until you have pea-sized bits (some larger “almond” flakes are good).
By hand: Toss butter in flour; use a pastry cutter or rub between fingertips until pea-sized with a few flat flakes.
Hydrate: Sprinkle in ~80 ml of the ice water (with vinegar, and yolk if using). Toss/pulse just until the dough clumps when squeezed. If floury, add water 1 Tbsp at a time. Stop the moment it holds.
Bring together: Dump onto the counter, press into a rough slab, then do a quick fraisage: push small portions of dough forward with the heel of your hand once to smear some butter—this creates flaky layers without overworking. Gather into 2 discs.
Rest: Wrap and chill at least 1 hour (2–24 hours is ideal). Resting relaxes gluten and firms butter = better flakes.

Variation: For a slightly more tender, classic pasty bite, swap 50–70 g of the butter for lard or vegetable shortening.

Work one disc at a time on a lightly floured surface. Roll to 3–4 mm (⅛–3⁄16").
Cut 6" rounds. Keep scraps chilled; re-roll once.
Add chilled filling, brush edges with water, fold, press to seal, then crimp.
Chill formed pasties 15–20 min before baking to minimize leaks.
Egg wash: 1 egg + 1 Tbsp milk or water. Vent with a small slit.

Bake for pasties: 400°F (205°C) for 25–35 min until deep golden and crisp.

Dock, line with parchment, fill with weights.
Bake at 375°F (190°C) for 15–18 min, remove weights, bake 10–15 min more to golden.

Keep everything cold; pop the cut rounds into the fridge if they warm up.
Vinegar (or lemon juice) helps limit gluten for tenderness without making the dough crumbly.
For extra flakes, do one letter-fold after the dough first comes together, then chill.
Freeze: wrapped discs up to 2 months; thaw overnight in fridge.

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