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.
In the mixing bowl of a food processor; Combine the Flour, the Butter cut into thick slices, the Salt and the Sugar.
Dough can be stored in the fridge for several days. You can also store dough in the freezer indefinitely.