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.
301,426 23.8/5 for 47 ratings
Grade this recipe:

Last modified on: December 29th 2019

For 300 g, you will need:

Change those ingredients for: 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.
At what time?
  • When will I finish if I start the recipe at a certain time?
    When should I start for the recipe to be ready at a certain time?
Work this out...

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.


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
1,534 Kcal or 6,423 Kj20 gr131 gr103 gr
77 %8 %12 %16 %
Per 100 g
Energetic valueProteins CarbohydratesFats
470 Kcal or 1,968 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).

How much will it cost?

Note : These prices are only approximate

Change currency:

Some recipes that use this recipe

Quiche Lorraine
Quiche Lorraine

Quiche Lorraine is a recipe that is both simple and delicious. This savoury tart combines bacon and grated cheese with an egg and cream filling in a short-crust pastry case.
93,6104.9/5 for 11 ratings 1 hour 5 min.
Salmon and spinach quiche
Salmon and spinach quiche

This quiche recipe uses a traditional filling mixture, but adds slices of smoked salmon and blanched spinach.
359,123 14/5 for 10 ratings 1 hour 16 min.
Deep leek and potato quiche
Deep leek and potato quiche

The French make a "tourte" that is smaller and deeper than a normal quiche. This recipe makes the most of this difference: it has plenty of texture and flavour, with bacon, potatoes, leeks, two different cheeses, and an egg and cream filling poured over.
8,833 1 hour 36 min.

"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.
49,6904.5/5 for 10 ratings 1 hour 15 min.
Mexican tart
Mexican tart

This unusual tart features two star ingredients of South American cuisine: red kidney beans and avocado. The shortcrust pastry case is filled with a red bean and onion purée, then topped with sliced avocado dressed with lime and garnished with fresh coriander.
5,810 1 hour 17 min.
See all recipes that use it


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: Pistachio shortbread biscuits, Doughnuts, Provençal colombier for Pentecost, Bonnevaux apple tart, Burger buns, ... All
ButterButter: 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 sugarCaster 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) saltFine (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

Other recipes you may also like

[Sweetcrust pastry (pâte sablée)]
Sweetcrust pastry (pâte sablée)
Sweetcrust pastry is one of the basic pastry of French patisserie, used in many tart and cakes recipes, but it can also be rolled out and cut into biscuits, delicious with tea or coffee. This recipe is given for those who have a mixer (Kenwood, KitchenAid or other), but it can also be done with your...
101,0775/5 for 1 ratings 33 min.
[French croissants]
French croissants
In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants.
101,0024.8/5 for 5 ratings 2 hours 34 min.
[Blanquette of veal]
Blanquette of veal
Blanquette is a classic dish of French family cooking, but can also be found in bistros. Veal is cooked slowly, and the sauce is thickened with a mixture of egg yolks and cream. I have set out a rather special way of making it.
81,2804.4/5 for 10 ratings 2 hours 49 min.
[Passion fruit jellies]
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .
86,1004/5 for 8 ratings 2 hours 30 min.
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.
110,4195/5 for 1 ratings 49 min.

News list of

Sign up to receive the latest recipes (next batch due to be sent on 2020-03-01)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

I am not a leaving thing

Your 2 comments or questions on this recipe

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.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of , you will receive a e-mail for each new recipe published on the site.

Back to top of page