This short pastry will help you bake your pies, quiches and meat-pies!

A recipe made exclusively for Cuisine Soleil’s All Purpose Mix by l’Académie Culinaire.

Yields approximately 1KG.


  • 454 g (1 lb) Cuisine Soleil All Purpose Mix
  • 5 ml (1 tsp.) salt
  • 225 g (1/2 lb) butter or vegetable fat at room temperature
  • 250 ml (1 cup) cold water


  1. In a big bowl, mix flour, salt and butter. Give the mixture a sandy texture with pastry blender (or two knives) if you don’t own one).
  2. Dig a well in the middle of the mix and incorporate water gradually until the dough starts forming.
  3. Wrap the dough and refrigerate at least 1 hour before using it.
  4. Roll-out the dough on a smooth and floured surface.


  • You might not have to use all the water, go slow!
  • The dough shouldn’t be too sticky.
  • An over-kneaded dough hardens when cooked.