Shortcrust Pastry

5′ reading time

The “shortcrust pastry” or “pasta à foncer” is a crumbly pastry baked in the oven, particularly suitable for cakes, pies and biscuits.
It owes its name to its friability, which makes it capable of melting in the mouth without being neither hard nor elastic.

The “shortcrust pastry” is a very old recipe. In fact, it seems that a very similar pasta was already known in Venice around the year 1000, when sugar cane imported from Egypt and Syria began to be used.

Probably the first codified recipe dates back to the 14th century inserted by Taillevent in his manuscript “Le Viandier”.
But it was only towards the end of the seventeenth century that it began to receive the attention it deserves, following the publication of the text “Work of Bartolomeo Scappi, master of the art of cooking, divided into six books”.

In this treatise, considered the most mature on the culinary experiences of the Italian Renaissance civilization, Bartolomeo Scappi tackles the theme “shortcrust pastry” in the fifth chapter, dedicated exclusively to pies, pies, cakes and various desserts.

recipe preparation time icon
  • Preparation Time:
    15 minutes
recipe cooking time icon
  • Cooking Time:
    10 minutes (+ 4 hours of rest in the fridge)
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  • Difficulty Level:

(for two pies of 10in Ø each)

  • 500 g floor
  • 150 g butter
  • 150 g sugar
  • 2 eggs
  • 1 egg yolk
  • lemon zest
  • water 1 spoon


  1. Place the flour and add the other ingredients
  2. Work the dough as little as possible, until a soft dough is formed (even if it does not absorb all the flour)
  3. Let it rest in the fridge for at least 30 minutes
  4. Your cake base is ready!



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