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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.

301,426 23.8/5 for 47 ratings

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Last modified on: December 29^th 2019

For 300 g, you will need:

1 167 g flour
2 117 g butter
3 1 egg
4 7 g caster sugar
5 2 g fine (or table) salt
Total weight: 326 grams

Change those ingredients for: 300 g 450 g 900 g 1 kg 800 g 2 kg 700 g

Change measures: Metric

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How long does it take?

Time required for this recipe:

Preparation	Start to finish
31 min.	31 min.

At what time?

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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 1 egg, 2 g fine (or table) salt and 7 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 117 g butter, cut in small pieces.

Stage 3 - 3 min.

Shortcrust pastry (pâte brisée) : Photo of step #3

Then 167 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 value	Proteins	Carbohydrates	Fats
1,534 Kcal or 6,423 Kj	20 gr	131 gr	103 gr
77 %	8 %	12 %	16 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
470 Kcal or 1,968 Kj	6 gr	40 gr	32 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 300 g : 1.10 €

Note : These prices are only approximate

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See all recipes that use it

Source

After Gaston Lenôtre.

More recipes?

This recipe uses (among others)

	Flour: You can get more informations, or check-out other recipes which use it, for example: Pistachio shortbread biscuits, Doughnuts, Provençal colombier for Pentecost, Bonnevaux apple tart, Burger buns, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Mussels marinière, Curried prawn risotto, Mushroom buckwheat pancakes, Lille style chicken, Langoustine gratin, ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Gâteau Breton (Brittany butter cake), Apple paste, Lemon creams, Warm apple feuillantines, You should not leave egg yolks in contact with sugar, ... All
	Fine (or table) salt: You can get more informations, or check-out other recipes which use it, for example: Mustard baps, Chinese style chicken, Sweet pastry, How to seal a terrine or casserole dish, Rabbit terrine, ... All

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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 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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