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Name: Shortcrust pastry (pâte brisée)
Prep time: 31 min
Total time: 31 min
Yield: 900 g
Cuisine: french
Ingredients: 500 g flour; 350 g butter; 2 eggs; 20 g caster sugar; 5 g fine (or table) salt

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Shortcrust pastry (pâte brisée)

This is for sweet or savoury tarts, quiches or pies. The difference between this and sweetcrust pastry (pâte sablée) is in the very small amount of sugar and the absence of ground almonds.

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Last modified on: November 12^th 2018

For 900 g, you will need:

1 500 g flour
2 350 g butter
3 2 eggs
4 20 g caster sugar
5 5 g fine (or table) salt
Total weight: 995 grams

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Measures:

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Fulfillment

Preparation	Start to finish
31 min.	31 min.

At what time?

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Step by step recipe

Stage 1

5 min.

Shortcrust pastry (pâte brisée) : Photo of step #1

In the food processor bowl, pour 2 eggs, 5 g fine (or table) salt and 20 g caster sugar.

Stage 2

5 min.

Shortcrust pastry (pâte brisée) : Photo of step #2

Add 350 g butter, cut in small pieces.

Stage 3

3 min.

Shortcrust pastry (pâte brisée) : Photo of step #3

Then 500 g flour.

Stage 4

Shortcrust pastry (pâte brisée) : Photo of step #4

Switch on the food processor to knead.

Stage 5

3 min.

Shortcrust pastry (pâte brisée) : Photo of step #5

Stop food processor as soon as dough is just mixed, 3-4 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.

Stage 6

5 min.

Shortcrust pastry (pâte brisée) : Photo of step #6

Cut dough into pieces of about 300g.

Stage 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.

Stage 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.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 900 g : 3.35 €

Note : These prices are only approximate

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Recipes which use this 5

Source

After Gaston Lenôtre.

More recipes?

This recipe use (among others)

	Flour: You can get more informations, or check-out other recipes which use it, for example: Linzer torte, Sandwich bread, Foie gras fingers, Cherry clafoutis, Sausage mushroom and cheese crumble, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Chocolate sauce, Cod loin with saffron, Salmon chard rolls, Rich hazelnut buttercream, Lime (or lemon) curd, ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Caramelized brioche with pear and kiwi, Kouign-amann brioche, Little caramelized peach tarts, Tarte Normande, Lime meringue tart, ... All
	Fine (or table) salt: You can get more informations, or check-out other recipes which use it, for example: Old style brioche, Arlesian Biscuits, How to prepare cucumber, Tartiflette, Cretan Bread, ... All

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Your 2 comments or questions on this recipe

I am in the US, can someone please translate what is caster sugar? Is that the same thing as granulated sugar?
Posted by Brittany november 18^th 2011 at 06:53 (n° 1)
Glad I found this site. Like your clear explanation and great tips. The photos are great as they really help memorise the process thus saving time and stress. Thanks
Posted by Pete september 7^th 2012 at 11:12 (n° 2)

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