Shortcrust Pastry

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.

for 500g shortcrust;
 275 g Flour
 140 g Butter
 ¼ tsp Salt
 1 tsp Sugar
 86.60 g Water

Preparation
1

  • 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.

Mixing
2

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.

Kneading
3

  • 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.

4

Dough can be stored in the fridge for several days. You can also store dough in the freezer indefinitely.