Shortcrust pastry, or “pâte brisée” in French, is a fundamental base for sweet and savoury pies or tarts.

The origin of shortcrust pastry takes us back to French kitchens, where this versatile base (ideal for sweet and savoury tarts) began to gain popularity and appear in records in the 16th century.

Shortcrust pastry or “pâte brisée” in French is a fundamental base for sweet and savoury tarts.

The French term “pâte brisée” translates as shortcrust (light, crumbly pastry), reflecting its delicate and fragile nature. It crumbles when touched. Shortcrust pastry is characterised by its crumbly, crunchy texture after baking, making it an ideal base for tarts and tartlets.

Here you can find this Mixed berry pie recipe using shortcrust pastry as a base.

And if you like this French recipe, Why not try these delicious and classic French recipes such as Langes de chat biscuits or Brioche bread?

Shortcrust pastry is a recipe primarily made with flour and butter. The butter is gradually added to the flour in small pieces, and it is important not to overmix to prevent the formation of a strong gluten network and maintain that crumbly texture.

The egg is not compulsory in the recipe. You can prepare the shortcrust pastry without egg, but I like to add it.

Shortcrust pastry is a recipe primarily made with flour and butter. And with minimal mixing required to maintain its crumbly texture.

In conclusion, shortcrust pastry is a super versatile base that will allow you to make a wide variety of sweet or savoury tarts.

Go ahead, make it and enjoy the French pastry in your kitchen!

Difficulty: EASY

Preparation time: 2 hours

Baking time: 25 minutes

SHORTCRUST PASTRY

INGREDIENTS (25 cm de diameter base)

175 g wheat flour
75 g butter
1 egg (L)
15 g (1 tablespoon) sugar
15 g (1 tablespoon) cold water

PREPARATION

Firstly, place the flour in the mixing bowl. Add the egg, the sugar and the water and mix everything with the flat beater.

Later, change the accessory to the dough hook. Mix and add, little by little, the butter cut into squares, and continue mixing in each incorporation until you get a homogeneous dough with a shiny surface.

Roll out the dough into a round sheet between 3 and 5 cm thick using a rolling pin. The diameter of the dough should be 3 – 4 cm larger than the diameter of the mould to be used.

Transfer the dough sheet to the mould, covering the entire base of the cake. Use the rolling pin to roll the dough into the base.

Using your fingers, stick the dough to the sides of the mould. Remove excess dough from the edges with a knife.

Prick the base of the dough with a fork. With this, you will ensure that the dough does not inflate and bubbles are not generated during baking.

Place the base in the fridge and let it rest for at least 30 minutes. This step is optional, if you do not have time, you can bake it straight away!

Remove from the fridge and place baking paper on top. Fill with weight (I usually use chickpeas, but you can use any dried legume).

Heat the oven to 180 ºC and bake it for 15 minutes.

Remove the base from the oven, take out the baking paper and the dried legume (be careful, they are hot!), and bake again at 180 ºC for 10 minutes. You can save the legume to use in baking other shortcrust pastries.

After 10 minutes, remove the base from the oven and let it cool before filling.

Do you want to have this Shortcrust Pastry recipe in Spanish? Check it here!

SHORTCRUST PASTRY (25 cm diameter)

Recipe by Kokohuete Bakery

Amount produced

Shortcurst pastry

Total preparation time

hours

Baking time

minutes

Ingredients

175 g wheat flour
75 g butter
1 egg (L)
15 g (1 tablespoon) sugar
15 g (1 tablespoon) cold water

Preparation

Place the flour in the mixing bowl. Add the egg, the sugar and the water and mix everything with the flat beater
Change the accesory to the dough hook. Mix and add, little by little, the butter cut into squares, and continue mixing in each incorporation until get an homogeneous dough with a shiny surface
Roll out the dough into a round sheet between 3 and 5 cm thick using a rolling pin. The diametre of the dough should be 3 -4 cm larger than the diametre of the mould to be used
Transfer the dough sheet to the mould, covering the entire base of the cake. Use the rolling pin to roll the dough into the base
Using your fingers, stick the dough to the sides of the mould. Remove excess dough from the edges with a knife
Prick the base of the dough with a fork. With this you will ensure that the dough does not inflate and bubbles are not generated during baking
Place the base in the fridge and let it rest for at least 30 minutes. This step is optional, if you do not have time you can bake it straight away!
Remove from the fridge and place baking paper on top. Fill with weight (I usually use chickpeas, but you can use any type of dried legume)
Heat the oven to 180 ºC and bake it for 15 minutes
Remove the base from the oven, take out the baking paper and the dried legume (be careful, they are hot!), and bake again at 180 ºC for 10 minutes. You can save the legume to use in baking other shortcrust pastries
After 10 minutes, remove the base from the oven and let it cool before filling

Did you like this recipe? Go ahead and do it!

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HOW TO MAKE SHORTCRUST PASTRY RECIPE