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.
398 K 3.7/5 (58 reviews)
Grade this recipe:
Keywords:
Last modified on: December 29th 2019
For this recipe: Comment Send to a friend Ask me a question Follow Printable Diaporama
For 900 g, you will need:

Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 35 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 5 min.
Shortcrust pastry (pâte brisée) : Stage 1
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) : Stage 2
Add 350 g butter, cut in small pieces.

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

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

Stage 5 - 3 min.
Shortcrust pastry (pâte brisée) : Stage 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) : Stage 6
Cut dough into pieces of about 300g.

Stage 7 - 5 min.
Shortcrust pastry (pâte brisée) : Stage 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) : Stage 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 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.
Source: After Gaston Lenôtre.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe60 RDI=20 %390 RDI=40 %310 RDI=50 %4,590 RDI=230 %19,210 RDI: 230 %
Per 100 g6 RDI=2 %40 RDI=4 %30 RDI=5 %470 RDI=20 %1,970 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman
Possible allergens in this recipe: Gluten, milk, egg
How much will it cost?
  • For 900 g : 3.30 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some other recipes using this recipeSee them all 17
Salmon and leek fondue tart
Salmon and leek fondue tart

This delicious, creamy tart is full of flavour: big chunks of salmon marinated before cooking and laid on a bed of leek fondue in a shortcrust pastry case. You'll love it!
59 K 50 min.
Paté en croute (terrine in a pie crust)
Paté en croute (terrine in a pie crust)

The French classic "Paté en croute" is a terrine of different meats layered and baked in a pie crust. There are many recipes which vary the kind of meat and the seasonings. This is my version with pork, veal and chicken, which is not too difficult, though it does entail quite a lot of work.
232 K 134.2 6 hours 50 min.
Rata-tart
Rata-tart

"Rata-tart" is a tart filled with ratatouille and polenta. The layer of polenta in the bottom separates the pastry from the ratatouille and so keeps it crisp.
87 K4.2 1 hour 15 min.
Angevin plum pâté
Angevin plum pâté

The Angevin pie, as its name does not indicate it, is a dessert, a kind of plum pie made with a shortcrust pastry. It is a dessert from the old days, which has crossed the ages while remaining in Anjou (the famous "Loire valley" in France).
35 K 1 hour 35 min.
Black sesame flan
Black sesame flan

Here's a very original flan recipe: the addition of black sesame paste to the mixture gives it an amazing taste and color.
41 K 1 hour 35 min.
This recipe uses (among others)
Other recipes you may also like
Green parsley tahini sauce
Green parsley tahini sauce
This greeen sauce with tahini and parsley is an excellent accompaniment for lots of vegetables (raw or cooked) and also goes well with poultry.
April 8th 202061 K 9 min.
Leavened bread
Leavened bread
It might be harder to achieve good results than with traditional yeast bread, but what a flavour! It also keeps better. This recipe is designed for baking bread in a wood-fired oven but, of course, you can use the conventional oven in your kitchen.
May 23th 20171.23 M 23.8 6 hours 30 min.
How to prepare egg glaze
How to prepare egg glaze
Bakers and pastry chefs use a glaze ("dorure" in French - the same word as for gilding) made with whole full eggs, beaten in a blender. This is used with a brush on pastry that would not naturally brown during cooking ( October 17th 2018331 K4.3 2 min.
Thaï rice with small vegetables
Thaï rice with small vegetables
Vegetables cut in small dice, cooked in stages, and mixed with cooked Thaï rice. Delicious alone or served with meat for example.
February 21th 2011295 K4.7 1 hour 35 min.
Ratatouille confite
Ratatouille confite
In this ratatouille recipe, the vegetables are cooked longer than usual to get a richer melting dish.
June 12th 2011231 K 13.8 2 hours 40 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-10-19)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
The 2 comments already posted 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

Follow this recipe (as 2 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page