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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.

391 K 2× 3.7/5 (57 reviews)

35 min.

Easy

£2.85

900 g

5 Ingredients

Last modified on: December 29^th 2019

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For 900 g, you will need:

1 500 g flour
2 350 g butter
3 2 eggs
4 20 g caster sugar
5 5 g fine (or table) salt
Total weight: 975 grams

Change these quantities to make:

300 g 450 g 900 g 1 kg 800 g 2 kg 700 g

Change measures:

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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

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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.

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.

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.

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.

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 recipe	60 RDI=20 %	390 RDI=40 %	310 RDI=50 %	4,590 RDI=230 %	19,210 RDI: 230 %
Per 100 g	6 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 Change to a man

Possible allergens in this recipe: Gluten, Milk, egg

How much will it cost?

For 900 g : £2.85

Change currency:

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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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 7^th 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 18^th 2011 at 06:53 n° 1

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