French chef Guillaume Tirel was the first one to label the process, describing its preparation in his manuscript 'Le Viandier'. There isn’t a single version of shortcrust pastry. There are several variations, as well as homemade recipes modified according to needs. This shortcrust pastry is a type of pastry often used for the base of a tart, quiche, pie, or flan. In french it's called Pâte Brisée. Shortcrust pastry can be used to make both sweet and savory pies such as apple pie, quiche, lemon meringue or chicken pie.
Requires a food processor
Ingredients
Directions
- Dice the Butter but do not let it melt or even soften.
- The Butter must be cold and you must work onto the next steps rapidly.
In the mixing bowl of a food processor; Combine the Flour, the Butter cut into thick slices, the Salt and the Sugar.
- In the mixing bowl of a food processor, combine the flour, the butter cut into thick slices, the salt and the sugar.
- Crumble the dough with pulse mode, process the dough for 8 seconds.
- At this point, pieces of Butter should still be visible. French cooks call this a “sand”.
- Time to add the Water, it must be very cold. Gradually add the Water.
- The dough is done when it has begun to mass.
- This phase is called “frasage” (blending).
- Move dough to the working surface.
- With palm of your hand squish it and pull it against the surface.
- Repeat this several times.
- Store and chill the dough in the freezer at least 30 minutes up to 1 hour before using.
Dough can be stored in the fridge for several days. You can also store dough in the freezer indefinitely.
This recipe is inspired by this site.
Recipes using shortcrust: Quiche Lorraine
Ingredients
Directions
- Dice the Butter but do not let it melt or even soften.
- The Butter must be cold and you must work onto the next steps rapidly.
In the mixing bowl of a food processor; Combine the Flour, the Butter cut into thick slices, the Salt and the Sugar.
- In the mixing bowl of a food processor, combine the flour, the butter cut into thick slices, the salt and the sugar.
- Crumble the dough with pulse mode, process the dough for 8 seconds.
- At this point, pieces of Butter should still be visible. French cooks call this a “sand”.
- Time to add the Water, it must be very cold. Gradually add the Water.
- The dough is done when it has begun to mass.
- This phase is called “frasage” (blending).
- Move dough to the working surface.
- With palm of your hand squish it and pull it against the surface.
- Repeat this several times.
- Store and chill the dough in the freezer at least 30 minutes up to 1 hour before using.
Dough can be stored in the fridge for several days. You can also store dough in the freezer indefinitely.