Maple Shortcrust Pastry

Maple Shortcrust Pastry


Where to Buy
Portions: 1


  • 2 cups unbleached all-purpose flour
  • 1 tbsp maple sugar
  • 1/4 tsp salt
  • 3/4 cup unsalted butter, cold, cut into chunks
  • 6 tbsp ice water (more, if needed)


  1. Mix flour, maple sugar and salt in food processor. Add the butter. Pulse a few times until butter is the size of large peas.
  2. Add the water and mix again until the dough just begins to form in the bowl. Add more water as needed.
  3. Remove dough from processor and form a 15-cm (6-in) square.
  4. Wrap in plastic and refrigerate 30 minutes.
  5. Begin the folding process on a floured work surface.
  6. Roll the dough into a 46×20-cm (18×8-in) rectangle. Fold the dough in two crosswise (as if closing a book). Fold in half again, the same way.
  7. Wrap once again in plastic and refrigerate 1 hour.
  8. Repeat these folding steps two more times, making sure to refrigerate for 1 hour each time.
Advice from Maple experts

Refrigeration Time: 3 hours 30 minutes