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.
316,704 23.7/5 for 50 ratings
Grade this recipe:

Last modified on: December 29th 2019

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) : 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).

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Source

After Gaston Lenôtre.

More recipes?

This recipe uses (among others)
FlourFlour: You can get more informations, or check-out other recipes which use it, for example: Fish in a sesame crust, "BN style" chocolate-filled biscuits, Finger biscuits, Sausage mushroom and cheese crumble, Galette Charentaise, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Harvest Gratin, Almond cream or frangipane, Sweetcrust pastry (pâte sablée), Tatin apple diplomat tart, Apple Tatin Terrine, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Toffee apple upside-down cake, Lime (or lemon) curd, Lemon tart, Little chocolate and hazelnut fondants, Profiteroles, ... All
Fine (or table) saltFine (or table) salt: You can get more informations, or check-out other recipes which use it, for example: Quick stuffed courgettes, Sweet pastry, Kugelhof for Nanou, Classic French white bread, Paté en croute (terrine in a pie crust), ... All

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