Shortcrust Pastry (Pâte brisée)

For: 400 grams of pastry

Time: 40 minutes

Difficulty:

Published on : Mar 9, 2012

Author: Chef Philippe

128 ratings

Create
your personal
recipe book!

In one click, store and find all your favourite recipes from MeilleurduChef.com.

Ingredients for 400 grams of pastry:

250g flour
125g unsalted butter
1 pinch of salt
1 egg yolk
Water

Method for Shortcrust Pastry (Pâte brisée):

Before starting this Shortcrust Pastry recipe, make sure you have organised all the necessary ingredients.

On your kitchen worktop, sift the flour and shape into a fountain. Add the diced butter.

Add the salt.

With your fingertips, work the ingredients following the rubbing in technique.

Shape the preparation into a fountain and place the egg yolk in the centre.

Gently work with your fingertips, incorporating the flour gradually, adding a little water.

Add the remaining flour gradually...

...until a ball forms. Work the dough, stretching and regathering it (this technique is also known as 'fraisage'), to obtain a homogeneous consistency. Make sure you do not work the dough too much, as this would make it more breakable. Refrigerate for at least 30 minutes before rolling out.

Chef Philippe also recommends:

Almond Rich Shortcrust Pastry

Rich Shortcrust Pastry (Pâte sablée)

Smoked Salmon and Cheese Tart

User reviews:

To submit a review, please log into your MeilleurduChef.com account or create a new account.

I already have an account

I do not have an account

To review this recipe and access our services, please create an account.

Great recipe, great explanations

Have done it yeasterday.
I accidentally found this recipe while I was following another one which did not advise me to pre-bake the dough.
The quiche ended with undercooked dough, the next time I'll surely pre-bake it.
Thank you very much!