This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
35 min.
Easy
3.30 €
900 g
5 IngredientsLast modified on: December 29th 2019
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
Times for this recipe
Preparation: 35 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 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.
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.
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
How much will it cost?
- For 900 g : 3.30 €
Change currency:
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 17
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).
39 K 1 hour 35 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.
226 K3.8 1 hour 15 min.
Potato and cheese pie
For this very simple recipe, a layer of cheese is placed in a shortcrust pastry base, followed by potato slices and a little cream before browning in the oven.
26 K 55 min.
Paté en croute (terrine in a pie crust)
The French classic "Paté en croute" is a terrine of different meats layered and baked in a pie crust. There are many recipes which vary the kind of meat and the seasonings. This is my version with pork, veal and chicken, which is not too difficult, though it does entail quite a lot of work.
237 K 134.2 6 hours 50 min.
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.
82 K 1 hour 20 min.
This recipe uses (among others)
Flour
Like these other recipes: Grated potato cakes, Escalopes in a sesame crust, Oaty walnut cake , Cashew-nut and Parmesan biscuits, Spinach and Comté Loaf, ... See them all 211
Butter
Like these other recipes: Rosemary steamed fish, Toffee apple upside-down cake, Cornouaillaise salad, Chocolate eclairs, Langoustine sabayon tart, ... See them all 486
Caster sugar
Like these other recipes: Chocolate sauce, Plain cake, Saint-Lô cake, Meringues, Framboisier, ... See them all 370
Fine (or table) salt
Like these other recipes: Cheese and tomato tart, Oaty walnut cake , Flamiche, Grated apple cake, Mouna, ... See them all 103
Other recipes you may also like
Caramelised apple pie
Apple pie made with caramelised apples. September 11th 2018274 K4.3 1 hour 55 min.
Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter. February 21th 2011344 K 14 40 min.
Baked apples from St Aubin le Vertueux
Under this pretty name, my personal version of "Les pommes au four" (baked apples). February 21th 2011262 K 24.2 1 hour 7 min.
Chocolate madeleines
Simple and delicious, goes very well with tea or coffee. March 10th 2019319 K3.8 1 hour 15 min.
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after cooking. March 21th 2017437 K3.5 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-02-08)
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