Our Easy Shortcrust Pastry (called pâte brisée in French) can be utilized for so many different dishes, from sweet to savory! Did we mention it’s ultra-easy? It is! In less than 10 minutes your pastry dough will be chilling in the fridge, plus you make it in the food processor!!
Anyone can make a great tender flaky pastry crust, and our recipe makes it possible!
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What Can I Use Shortcrust Pastry For?
What Is the Difference Between Shortcrust Pastry and Pie Crust?
Shortcrust has no leavening agents (baking soda, baking powder etc.) so it does not puff while baking. Shortcrust dough’s are very rich and tender.
Tips for the Perfect Shortcrust Pastry Dough
We use a food processor to keep handling to a minimum.
Measure correctly: I know I’ve said it before, use a scale to measure your ingredients. Cups will vary and depending on how the flour is scooped, scraped or leveled you’ll never have an exact measurement. Buy a scale and measure in grams. Makes a 100% difference in everything you bake!
Keep Your Ingredients Cold
Keep the Butter & Water COLD
- Toss your sticks of butter into the freezer the night before or at least 30 minutes prior to making shortcrust pastry.
- Grab a jar and add some water to it, put it in the freezer while you measure your ingredients.
Make sure that your butter is cold, cold, cold! I never handle the butter, I weigh it, cut, and freeze it overnight or for at least 30 minutes.
Fine Crumb
Fine Crumb: Using your food processor lightly pulse the pastry until just combined. Do not overwork it! You’re looking for a fine crumb (almost breadcrumb like texture) like this one below.
Add the ice water 1 tablespoon at a time, pulsing gently. Sometimes the dough will come together with 1 Tablespoon of water and other times it takes all 3 Tablespoons.
Here’s the result after 1 Tablespoon, not there yet.
And after the 2nd Tablespoon of water it’s exactly what we want, no need for the 3rd this time around. Once the dough takes hold and forms a ball, stop.
Less is More: Once the dough has come together in the food processor, turn it out onto a floured surface and lightly knead it with your fingertips. Forming it into a disk, wrap it in plastic and put it in the fridge to rest for a minimum of 30 minutes. You can also make this the day before and let it chill in the fridge.
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How to Make Shortcrust Pastry
Our Easy Shortcrust Pastry (called pâte brisée in French) can be utilized for so many different dishes, from sweet to savory! Did we mention it's ultra-easy? It is, in less than 10 minutes your pastry dough will be chilling in the fridge.
- 1 ample cup (145 grams) all-purpose flour
- 1/2 teaspoon Kosher sea salt finely ground
- 1/2 cup 1 stick (120 grams) butter FROZEN unsalted
- 2-4 Tablespoons water ICE COLD
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Put flour and salt in the bowl of a food processor. Add frozen butter and quickly blitz the flour mixture until it resembles a coarse meal.
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Add ice water a tablespoon at a time and blitz briefly, about 30 seconds, to form a soft dough.
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Remove dough, shape into a thick disk, wrap in plastic and refrigerate for at least 2 hours or overnight. Bring to cool room temperature before rolling.
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Once the dough has chilled at least 30 minutes, remove it from the fridge and let rest for 5 minutes.
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Lightly flour dough and counter, roll out gradually, periodically letting dough rest for a moment before continuing. This makes rolling easier and will keep dough from shrinking back during baking.
- Prep time is approximate.
- Shortcrust Pastry can be made a day ahead, just be sure to wrap it tightly in plastic wrap and leave i chilling in the fridge.
Shortcrust Pastry is super versatile and so easy to make, you can use it for so many recipes…
Not just a savory crust we also make plenty of sweet desserts with it too. It’s so flaky and tender, yet strong and holds up to many fillings!
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2 comments
This looks great! We’re going to be making Pumpkin Pasties (huge Harry Potter nerd here :D) for Thanksgiving, and this looks like a great recipe for the pastry!
This is the perfect crust for your Pumpkin Pasties, Tamera! Be sure to share how they turn out and brush them with an egg wash before baking too for a golden color 🙂