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.
Some other recipes using this recipeSee them all 16
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.
73K4.5 1 hour 15 min.
Gisèle's Pasties
These small pasties ("rissoles" in the original French version) are made with shortcrust pastry, filled with a mixture of cooked meat, onion, parsley, garlic and egg.
203K3.8 1 hour 14 min.
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).
18K 1 hour 31 min.
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.
18K 1 hour 32 min.
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.
22K 1 hour 47 min.
This recipe uses (among others)
Flour
Like these other recipes: Rum babas, Sandwich bread, Red mullet fillets with a reduced white-wine sauce, Finger biscuits, Cashew-nut and Parmesan biscuits, ... See them all 194
Butter
Like these other recipes: Breton Pie, Butter cream, Foie gras fingers, Two-stage beef chuck , Caramelised apple custards, ... See them all 448
Caster sugar
Like these other recipes: Fruit crémeux, Clafoutis "Marie-Antoinette", Apricot jam with vanilla, Caramelized apple "moelleux" cake, Boulangère tart tatin with vine nectarines, ... See them all 350
Fine (or table) salt
Like these other recipes: Soft apple cookies, Mouna, Paté en croute (terrine in a pie crust), Little lemon biscuits, Cretan Bread, ... See them all 97
Other recipes you may also like
Home-made doner kebab
The kebab is a way of cooking meat that originated in the Middle East (the word means grill or grilled meat in different languages). The doner kebab is made up of slices of meat skewered and grilled vertically. The Turkish version is traditionally served with a yogurt and herb sauce in bread and/or...May 20th 2015337K 15 2 hours 32 min.
Brioche dough
It's a soft and rich dough, with butter and eggs which give a smooth and incredibly tasty brioche. This is the basic recipe for brioche dough, used for all other brioche-based recipes on the site.September 16th 2020515K 44.2 14 hours 27 min.
Home-made terrine of foie gras
Preparing your own home-made foie gras from raw is immensively satisfying: good quality liver and a simply amazing flavour – much better than anything you can buy. This recipe is a bit tricky, but quite within everyone's grasp, as long as you follow the 3 most delicate stages carefully. These are,...December 17th 20235.2M 64.2 4 days 15 hours 50 min.
Involtinis
Involtinis are small rolls of meat, usually veal, and cheese. Here is my version.February 21th 2011384K4.4 2 hours 51 min.
Rabbit terrine
This is a rather special rabbit terrine, with some of the meat added in larger morsels to the minced mixture before cooking. These whole pieces of rabbit show when the terrine is sliced and add character, both in flavour and texture.April 8th 2018112K4.6 15 hours 32 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-09-22)
Note: We'll never share your e-mail address with anyone else.
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.
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.
The 2 comments already posted on this recipe