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.
334K 2 56 3.7
Grade this recipe:

Last modified on: December 29th 2019

Keywords for this recipe:TartsQuichePiePastrySaltedSweet
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.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

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.

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) : 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 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 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).
How much will it cost?
  • For 900 g : 3.29 €

Change currency:

Note : These prices are only approximate.

Some recipes that use this recipe

Salmon and spinach quiche
Salmon and spinach quiche

This quiche recipe uses a traditional filling mixture, but adds slices of smoked salmon and blanched spinach.
378K 14 1 hour 16 min.
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!
17K 48 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.
157K 134.2 6 hours 49 min.
Tarte à l'coloche
Tarte à l'coloche

This is a tart from northern France combining apples with caramel. The name in the ch'ti dialect means "bubble tart", on account of the bubbles made by the caramel while it is cooking.
1,919 1 hour 47 min.
Deep leek and potato quiche
Deep leek and potato quiche

The French make a "tourte" that is smaller and deeper than a normal quiche. This recipe makes the most of this difference: it has plenty of texture and flavour, with bacon, potatoes, leeks, two different cheeses, and an egg and cream filling poured over.
30K 1 hour 36 min.
See all recipes that use it
Source
After Gaston Lenôtre.
This recipe uses (among others)
FlourFlour: You can get more informations, or check-out other recipes which use it, for example: Checkerboard biscuits, Special small breads, Caramelized apple and walnut cake, Hollandaise sauce, Two-olive ciabatta, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Colcannon, Breton galettes (pancakes), Gingerbread, Canadian apple crumble, Potatoes with prawns, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: "BN style" chocolate-filled biscuits, Home-made terrine of foie gras, Rum babas, Quick bramble jelly, Citrus crunch, ... All
Fine (or table) saltFine (or table) salt: You can get more informations, or check-out other recipes which use it, for example: Cramique, Household cake (Gâteau de ménage), Kugelhof for Nanou, Tahitian salad, Sweetcrust pastry (pâte sablée), ... All
Other recipes you may also like
Sweetcrust pastry (pâte sablée)
Sweetcrust pastry (pâte sablée)
Sweetcrust pastry is one of the basic pastry of French patisserie, used in many tart and cakes recipes, but it can also be rolled out and cut into biscuits, delicious with tea or coffee. This recipe is given for those who have a mixer (Kenwood, KitchenAid or other), but it can also be done with your...
403K 25 33 min. July 1st 2019
French croissants
French croissants
In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants.
538K 24.3 2 hours 34 min. June 26th 2019
Blanquette of veal
Blanquette of veal
Blanquette is a classic dish of French family cooking, but can also be found in bistros. Veal is cooked slowly, and the sauce is thickened with a mixture of egg yolks and cream. I have set out a rather special way of making it.
378K4.4 2 hours 49 min. February 5th 2015
Passion fruit jellies
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .
288K4 2 hours 30 min. July 4th 2018
Tiramisu
Tiramisu
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.
447K5 49 min. July 27th 2013
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2021-10-31)

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