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Nov 22, 2013 04:32 PM

short crust pastry - where to find in SF Bay area peninsula?

I live on the peninsula in Bay Area and I am looking for short crust pastry for some recipes. Sorry, a baking newbie here. Where can I find it in this area? Thanks in advance for pointers.

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  1. You can buy crusts over Good Eggs, but they're all butter. You're looking for one which incorporates shortening? Supermarkets sell these, and Trader Joe's has one I've heard is good.

    3 Replies
    1. re: sugartoof

      Thank you! Trader Joe's is easy one out!! will check.

      I am looking for one that does not rise too much. Need it to make certain recipes with filling whereby the crust should not dominate the taste and texture, but the filling should.

      Traditionally, these were deep fried recipes and I am trying to reduce the work and calories. Not sure if calories get reduced will be less however.

      Thank you again ...looking to see more suggestions.

      1. re: cookiekakie

        Shortcrust pastry does not rise at all.

        If you have a food processor, it's quite easy to make.

        1. re: cookiekakie

          In addition to Trader Joe's, I believe Costco, Whole Foods, and most other chains are now carrying premade crust sheets. Some of them require more handling than others from comparison reviews I've read.

          Keep in mind, a basic crust is literally just butter and flour combined with pinches or salt/sugar with some sort of liquid in small amounts to help it. Substituting shortening entirely or in combination for the butter doesn't change things much though shortening crusts will sometimes have more give/elasticity, unless they're stickier.

          If all of these store bought crusts are butter crusts, they should still work.... unlike a butter crust made at home, with big pickets of butter that cause lots of flakes, the machine processed crusts will have been worked more, so there will be little difference. A basic dough doesn't have anything in it to make it rise, but a shortening crust is prone to holding shape and giving you those rounded dramatic looking crusts from a magazine.