Shortcrust Pastry (Pâte brisée)

For: 400 grams of pastry

Time: 40 minutes

Difficulty:

Author: Chef Philippe

120 ratings

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Ingredients for 400 grams of pastry:

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

Utensils:
Stainless Steel Flour Sifter with Trigger Action

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.

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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!