You are here: Home » Recipes » Cream Short Pastry Dough Cream Short Pastry Dough Recipe by California Milk Advisory Board Yield servings PrintEmail Ingredients 12 ounces unbleached all purpose flour (about 2 1/4 cups)1/2 teaspoon fine sea salt6 ounces unsalted Real California butter (12 tablespoons), cut into 1-inch pieces and chilled1 egg1/2 cup Real California crème fraîche Instructions Combine flour and salt. Cut in butter until mixture is crumbly. Whisk egg and crème fraîche together well. Combine with flour mixture just until the dough begins to come together. Turn out onto a floured work surface. Gather dough together, shape into a disk and wrap in plastic. Refrigerate 1 hour or until firm before rolling out. Note: Pastry dough can be made up to 1 day in advance and refrigerated. You can freeze the dough for up to three months. Thaw frozen dough in the refrigerator before rolling out. Recipe courtesy of the California Milk Advisory Board