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.
Last modified on: December 29th 2019
Keywords for this recipe:For 450 g, you will need:
- 1
1 2⁄3 cup flour - 2
1 cup butter - 3
1 Egg - 4
1 tablespoon caster sugar - 5
1 teaspoon fine (or table) salt
Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 31 min.
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.
In the food processor bowl, pour 1 Egg, 1 teaspoon fine (or table) salt and 1 tablespoon caster sugar.
Note: If you make this dough for a quiche or a savoury tart, add only the half of indicated 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 1 cup butter, cut in small pieces.
Stage 3 - 3 min.
Then 1 2⁄3 cup 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.
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.
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.
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.
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 | 30 10 % | 200 20 % | 150 20 % | 2,290 120 % | 9,600 120 % |
| Per 100 g | 6 2 % | 40 4 % | 30 5 % | 470 20 % | 1,970 20 % |
How much will it cost?
- For 450 g : 1.65 €
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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This recipe uses (among others)
Flour
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Butter
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Caster sugar
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Fine (or table) salt
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