Pâte brisée • Shortcrust pastry

Written by Published on in French, Ingredients, Pastries
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Trust us, once you have made your own pâte brisée, you will never want to buy it from the store anymore! This is an easy 15-minute process that you can even do after a workday to prepare a delicious dinner.

Pâte brisée is used for tarts, quiches, and pies, and can be both savory and sweet depending on your needs.
As a rule of thumb, there is twice as much flour as butter in pâte brisée.

Pâte brisée

Course: PastryCuisine: FrenchDifficulty: Easy
Makes

0.5

kg
Prep time

15

minutes

Ingredients

  • 300 g 300 all-purpose flour

  • 150 g 150 butter

  • 10 cl 10 water

  • 1 tsp 1 salt

Directions

  • Take the butter out of the fridge about 30 minutes before starting the recipe.
  • In a large bowl or on a clean counter, mix flour and salt.
  • Cut the butter into small cubes and add to the bowl. Incorporate the butter to the flour using your fingertips – you will get a semolina-like texture after a couple of minutes.
  • Add the water and mix again by hand until obtaining a ball of dough.
  • Set aside until ready to be baked. If you are leaving the dough in the fridge, make sure to let it go back to room temperature before rolling out – if not, the dough will probably crack.

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