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.
321,733 23.7/5 for 52 ratings
Grade this recipe: Last modified on: December 29th 2019
For 900 g, you will need:
- 0
500 g flour - 1
350 g butter - 2
2 eggs - 3
20 g caster sugar - 4
5 g fine (or table) salt - Total weight: 975 grams
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 ... ?
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Step by step recipe
Stage 1 - 5 min.
In the food processor bowl, pour 2 eggs, 5 g fine (or table) salt and 20 g caster sugar.
Note: If you make this dough for a quiche or a savoury tart, add only the half of indicated sugar.
Note: If you make this dough for a quiche or a savoury tart, add only the half of indicated sugar.
Stage 2 - 5 min.
Add 350 g butter, cut in small pieces.
Stage 3 - 3 min.
Then 500 g flour.
Stage 4
Switch on the food processor to knead.
Stage 5 - 3 min.
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.
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.
Cut dough into pieces of about 300g.
Stage 7 - 5 min.
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.
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.
Write on weight and date and store in the fridge until use, at least overnight if possible.
You can also freeze this dough easily.
You can also freeze this dough easily.
Remarks
If you freeze it, let it thaw slowly overnight in the fridge.
If you intend to make a savory pie, leave half the indicated amount of sugar, do not remove everything, it will not sweeten the dough, but you will have a nice color when cooked.
If you intend to make a savory pie, leave half the indicated amount of sugar, do not remove everything, it will not sweeten the dough, but you will have a nice color when cooked.
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 % |
How much will it cost?
- For 900 g : 3.29 €
Note : These prices are only approximate.
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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: Fillets of sole meunière, Panettone, Lumberjack turnovers, Chestnut Fudge Cupcakes, Pistachio madeleines, ... All |
| Butter: You can get more informations, or check-out other recipes which use it, for example: Fruit crémeux, Almond macaroon cake, Diamond biscuits, Muffin dough, Bechamel sauce, ... All |
| Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Citrus tart, Gâteau Breton (Brittany butter cake), Stewed plums, Moist chocolate cake, Passion fruit jellies, ... All |
| Fine (or table) salt: You can get more informations, or check-out other recipes which use it, for example: Breton sablé biscuit dough, Sweet pastry, Small cheese and bacon rolls , Choux pastry (pâte à choux), Fresh pasta dough, ... All |
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