Shortcrust pastry (pâte brisée)

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: December 29th 2019

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For 900 g, you will need:

Change these quantities to make: 300 g 450 g 900 g 1 kg 800 g 2 kg 700 g
How long does it take?
Time required for this recipe:
PreparationStart to finish
31 min.31 min.
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Step by step recipe

Stage 1 - 5 min.
Shortcrust pastry (pâte brisée)
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.

Stage 2 - 5 min.
Shortcrust pastry (pâte brisée)
Add 350 g butter, cut in small pieces.

Stage 3 - 3 min.
Shortcrust pastry (pâte brisée)
Then 500 g flour.

Stage 4
Shortcrust pastry (pâte brisée)
Switch on the food processor to knead.

Stage 5 - 3 min.
Shortcrust pastry (pâte brisée)
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)
Cut dough into pieces of about 300g.

Stage 7 - 5 min.
Shortcrust pastry (pâte brisée)
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)
Write on weight and date and store in the fridge until use, at least overnight if possible.

You can also freeze this dough easily.
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.
After Gaston Lenôtre.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
4,588 Kcal or 19,209 Kj60 gr390 gr310 gr
229 %23 %37 %47 %
Per 100 g
Energetic valueProteins CarbohydratesFats
471 Kcal or 1,972 Kj6 gr40 gr32 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).
Possible allergens in this recipe: Gluten, Milk, Egg
How much will it cost?
  • For 900 g : 3.29 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

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See all recipes that use it
This recipe uses (among others)
FlourFlour: You can get more informations, or check-out other recipes which use it, for example: Apple and almond cake, Moist Lemon Cake, Coq au vin, Arlesian Biscuits, Ciabatta, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Salmon rillettes, Pogne de Romans, Fillet of pollack cooked in two stages, Four quarters, Tarte à l'coloche, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Sautéed pears with custard and orange syrup , Sushi, Caramelized apple "moelleux" cake, Peach and verbena feuilleté, "BN style" chocolate-filled biscuits, ... All
Fine (or table) saltFine (or table) salt: You can get more informations, or check-out other recipes which use it, for example: Poppy seed and lemon cake, Choux pastry (pâte à choux), Cramique, Mixed salad stack, Puff or flaky pastry (pâte feuilletée), ... 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 7th 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 18th 2011 at 06:53 (n° 1)
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