Shortcrust pastry (pâte brisée)

Step by step recipe:

  1. 5 min.Shortcrust pastry (pâte brisée) : Photo of step #1
    In the food processor bowl, pour 2 eggs, ½ teaspoon fine (or table) salt and 20 g caster sugar (if needed, see below) .
  2. 5 min.Shortcrust pastry (pâte brisée) : Photo of step #2
    Add 350 g butter, cut in small pieces.
  3. 3 min.Shortcrust pastry (pâte brisée) : Photo of step #3
    Then 500 g flour.
  4. Shortcrust pastry (pâte brisée) : Photo of step #4
    Switch on the food processor to knead.
  5. 3 min.Shortcrust pastry (pâte brisée) : Photo of step #5
    Stop food processor as soon as dough is just mixed, 3 minutes maximum, and if necessary finish mixing with your hands.

    Shortcrust pastry should be worked as little as possible, and it doesn't matter if there are still a few pieces of butter in the dough.
  6. 5 min.Shortcrust pastry (pâte brisée) : Photo of step #6
    Cut dough into pieces of about 300g.
  7. 5 min.Shortcrust pastry (pâte brisée) : Photo of step #7
    Make balls, then thick circles, and wrap them in plastic film.

    Contrary to a very common idea, you should not keep the pastry in a ball, because it becomes hard, and then it's difficult to roll out.
  8. 5 min.Shortcrust pastry (pâte brisée) : Photo of step #8
    Write on weight and date and store in the fridge until use, at least overnight if possible.

    You can also freeze this dough easily.

Remarks:

If you freeze it, let it thaw slowly overnight in the fridge.

If you make this dough for a savoury tart, omit the sugar.

Recipes which use it: 7

, of which:
Paté en croute (terrine in a pie crust)
Paté en croute (terrine in a pie crust)
Quiche Lorraine
Quiche Lorraine
Salmon and spinach quiche
Salmon and spinach quiche
French custard tart
French custard tart
Rata-tart
Rata-tart

Source:

After Gaston Lenôtre.

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