Shortcrust pastry (Pâte brisée)

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Shortcrust pastry (Pâte brisée)

This classic recipe produces a light and flaky dough that can be used for savory pies, tarts and quiches. You can also add a couple tablespoons of sugar to the flour if you want to use it for sweet pies or tarts.

Prep Time30

Resting time1 20

Total Time1 50

Course: Pastry

Cuisine: American, French

Keyword: pastry, shortcrust

Servings:

Calories: 173kcal

Author: Veronique Eichler

Equipment

Ingredients

2 1/2 cups all-purpose flour
1 tsp salt
1 cup unsalted butter 2 sticks, cut into small cubes and chilled until use
5 tbsp ice water

US Customary - Metric

Instructions

Note: this recipe makes enough dough for two pastry circles.
In a food processor, place the flour and salt, and pulse once or twice until combined. Add the butter (it should be very cold) and pulse for a few seconds until the mixture resembles coarse breadcrumbs. Do not over process (this is the secret to a light flaky dough). Pour the cold water through the feed tube until the dough starts coming together. Again, do not process more than 30 seconds.
Turn the dough out onto a clean work surface and gather it into a ball. Press it with the palm of your hand and fold it over itself a few times. Divide into two equal pieces, flatten each portion into a disk, cover with plastic wrap, and refrigerate for 30 minutes to one hour before using. At this point you can also freeze the dough for later use. Bring back to room temperature before you roll it.
Take one pastry disk and roll it out on a lightly floured surface to fit into a 8 or 9 inch tart or pie pan. To prevent the pastry from sticking to the counter, keep lifting up and turning it a quarter turn as you roll (always roll from the center of the pastry outwards to get uniform thickness). The pastry should be about an inch larger than your pan.
Roll pastry around your rolling pin and transfer it carefully to your pan. Lightly press into bottom and up sides of pan. Roll your rolling pin over top of pan to get rid of excess pastry or if you prefer flute the edges.
With a fork, prick the bottom of the dough (this will prevent the dough from puffing up as it bakes). Cover and refrigerate for at least 20 minutes before using for your recipe.

Nutrition