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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.

296,834 23.8/5 for 46 ratings

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: 975 grams

Change those ingredients for: 300 g 450 g 900 g 1 kg 800 g 2 kg 700 g

Change measures: Metric

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How long does it take?

Time required for this recipe:

Preparation	Start to finish
31 min.	31 min.

At what time?

When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain 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

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
4,588 Kcal or 19,209 Kj	60 gr	390 gr	310 gr
229 %	23 %	37 %	47 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
471 Kcal or 1,972 Kj	6 gr	40 gr	32 gr
24 %	2 %	4 %	5 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 900 g : 3.29 €

Note : These prices are only approximate

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See all recipes that use it

Source

After Gaston Lenôtre.

More recipes?

This recipe uses (among others)

	Flour: You can get more informations, or check-out other recipes which use it, for example: Almond mug cake for Mary, Liège waffles, Household cake (Gâteau de ménage), Lobster Thermidor, Little Christmas biscuits, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Cauliflower "moelleux" in ramekins, Cod loin with saffron, Almond tuiles, Arlesian Biscuits, Salmon chard rolls, ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Coconut-vanilla cream for Elsa , Hazelnut and orange cake, Kouign-amann, Little caramelized peach tarts, Chocolate mousse with hazelnuts, ... All
	Fine (or table) salt: You can get more informations, or check-out other recipes which use it, for example: Cubed salad, Tomato feuilleté with pesto, Sweetcrust pastry (pâte sablée), Mustard baps, How to seal a terrine or casserole dish, ... All

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Your 2 comments or questions on this recipe

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)
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)

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