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. And you make it in your food processor!!
Anyone can make a great tender flaky pastry crust, and our recipe makes it possible!
- Salmon en Croûte, or any en Croûte dish
- Pot Pies
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.
Chef's Tips for the Perfect Shortcrust Pastry Dough
We use the food processor to keep handling to a minimum, it brings the dough together quickly. Once combined, remove the dough and shape into a thick disk, wrap in plastic wrap and refrigerate for 2 hours or overnight.
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!
Buy an Electronic Food Scale if you don’t have one!
Keep your Ingredients Ultra Cold
Keep your ingredients cold: Grab a jar and add some water to it, put it in the freezer while you measure your ingredients.
Measure your flour and butter.
Make sure that your butter is cold, cold, cold! I never handle the butter, I cut it, weigh it, and re-chill it in the freezer for 5 minutes.
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 2 hours and up to overnight.
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 cup (145 grams) all-purpose flour
- 1/2 teaspoon Kosher sea salt finely ground
- 1/2 cup 1 stick (115 grams) butter COLD unsalted
- 3 Tablespoons water COLD
Put flour and salt in the bowl of a food processor. Add butter and quickly cut it into flour until mixture resembles coarse meal.
Add ice water and mix briefly, about 30 seconds, to form a soft dough. 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.
Once the dough has chilled at least 2 hours, remove it from the fridge and let it rest for 20 minutes before rolling.
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.
- The dough can be made the day ahead.