How To Make Shortcrust Pastry In A Food Processor
How To Make Shortcrust Pastry In A Food Processor is a easy French recipe that serves 8. 240 calories per serving. Recipe by French Cooking Academy on YouTube.
Prep: 20 min | Cook: PT0M | Total: 30 min
Cost: $2.06 total, $0.26 per serving
Ingredients
- 250 g All-Purpose Flour (organic, sifted)
- 125 g Unsalted Butter (organic, cold, cut into cubes)
- 1 Egg Yolk (from a large egg, use yolk only)
- 50 mL Water (cold)
- 12 g Castor Sugar (fine granulated sugar)
- 2 g Salt (fine sea salt)
Instructions
Gather Ingredients and Equipment
Measure out flour, butter, egg yolk, water, sugar, and salt. Set out the food processor, dough blade, mixing bowl, spatula, rolling pin, plastic wrap, and a kitchen scale.
Time: PT5M
Pulse Flour and Butter
Place the flour and cold butter cubes into the food processor with the dough blade. Pulse briefly until the mixture resembles coarse crumbs with a slightly yellow hue.
Time: PT3M
Combine Wet Ingredients
In the mixing bowl, whisk together the egg yolk, castor sugar, salt, and cold water until the sugar dissolves and the mixture is uniform.
Time: PT3M
Form the Dough
With the food processor running, slowly pour the wet mixture into the flour‑butter crumbs. Process until the dough just comes together into a ball.
Time: PT4M
Shape, Wrap, and Chill
Turn the dough onto a lightly floured surface, gently shape it into a smooth ball, then flatten slightly. Wrap tightly in plastic wrap and refrigerate for at least 2 hours before rolling.
Time: PT5M
Nutrition Facts
- Calories
- 240
- Protein
- 3 g
- Carbohydrates
- 30 g
- Fat
- 12 g
- Fiber
- 1 g
Dietary info: Vegetarian, Contains gluten, Contains dairy, Contains egg
Allergens: Gluten, Egg, Dairy
Ingredient Substitutions
- Instead of All-Purpose Flour: Cake flour, Spelt flour
- Instead of Unsalted Butter: European-style butter, Clarified butter (will change texture)
- Instead of Egg Yolk: 2 tbsp liquid egg yolk, Commercial egg yolk
- Instead of Water: Milk for richer crust
- Instead of Castor Sugar: Granulated sugar, Powdered sugar
- Instead of Salt: Kosher salt (use slightly less)
Equipment Needed
- Food Processor
- Dough Blade (Food Processor Attachment)
- Mixing Bowl
- Spatula
- Rolling Pin
- Plastic Wrap
- Scale
- Clean Work Surface
Critical Steps — Do Not Skip
- Pulse butter and flour until the mixture resembles coarse crumbs.
- Combine wet ingredients thoroughly before adding to the processor.
- Blend just until the dough comes together; avoid over‑mixing.
- Wrap the dough tightly and chill for a minimum of two hours.
Chef Tips from the Video
- Use the coldest butter possible for a flaky, buttery crust.
- Stop processing as soon as the mixture looks like coarse crumbs; the heat from the processor can melt the butter.
- Chilling the dough solidifies the butter, which helps the crust keep its shape during baking.
- Lightly flour the rolling pin as well as the work surface to avoid excess flour in the crust.
Troubleshooting
Dough is too dry and crumbly.
Add a teaspoon of cold water at a time until the dough just holds together.
Dough is sticky and sticks to the work surface.
Dust the surface lightly with flour and gently pat the dough into a ball without over‑working.
Cracks appear when rolling out the dough.
Let the chilled dough rest for 5‑10 minutes at room temperature; this relaxes the gluten and prevents cracking.
Storage
Refrigerator: Wrapped dough keeps for up to 3 days.
Freezer: Freeze wrapped dough for up to 1 month; thaw in the fridge before use.
Room temperature: Do not store at room temperature; the dough will become soft and lose its structure.
Make-Ahead Tips
- The dough can be prepared up to two weeks in advance and frozen.
- If the dough feels too dry after chilling, let it rest at room temperature for 10 minutes before rolling.
Frequently Asked Questions
What is the cultural significance and history of French shortcrust pastry (pâte sucrée) in French cuisine?
Pâte sucrée is a classic French sweet pastry dough that dates back to the 19th century. It is traditionally used for fruit tarts, galettes, and other elegant desserts, embodying the French emphasis on buttery, delicate crusts.
What are the traditional regional variations of shortcrust pastry in French cuisine?
In Provence, the dough may include orange zest for a citrus note, while in Normandy a higher butter ratio creates an even richer crust. Savory versions, called pâte brisée, omit the sugar and often add herbs.
How is classic French shortcrust pastry traditionally served in France?
It is typically baked blind and then filled with fresh fruit, custard, or frangipane. The crust is prized for its buttery flavor and tender crumb, often dusted with powdered sugar before serving.
What occasions or celebrations is French shortcrust pastry commonly associated with in French culture?
Pâte sucrée is a staple for holiday desserts such as Christmas tarte aux pommes, as well as for everyday café pastries like tarte aux fraises served with a dollop of crème fraîche.
What makes French shortcrust pastry special or unique in French pastry tradition?
The key is the use of cold, high‑quality butter and minimal handling, which creates a tender, melt‑in‑the‑mouth texture that distinguishes it from sturdier doughs used elsewhere.
What are the most common mistakes to avoid when making French shortcrust pastry?
Common errors include over‑mixing the dough, letting the butter become too warm, and skipping the chilling step. Each of these can result in a tough or greasy crust.
Why does this shortcrust pastry recipe use a food processor instead of traditional hand‑cutting?
The food processor quickly creates uniform butter‑flour crumbs without warming the butter, which is harder to achieve consistently by hand, especially for beginners.
Can I make French shortcrust pastry ahead of time and how should I store it?
Yes, the dough can be wrapped tightly and refrigerated for up to three days or frozen for up to one month. Thaw frozen dough in the refrigerator before rolling.
What texture and appearance should I look for when the dough is properly mixed?
The mixture should look like coarse yellow crumbs that clump together when pressed, without large butter pieces or a wet, sticky feel.
How do I know when the shortcrust pastry dough is ready to be wrapped and chilled?
When the dough forms a cohesive ball that holds together with gentle pressure and does not leave excess crumbs on your fingers, it is ready for wrapping.
What does the YouTube channel French Cooking Academy specialize in?
The YouTube channel French Cooking Academy focuses on classic French techniques, from fundamental pastries to regional dishes, presenting clear step‑by‑step tutorials for home cooks.
How does the YouTube channel French Cooking Academy's approach to French pastry differ from other cooking channels?
French Cooking Academy emphasizes the importance of ingredient quality, precise temperature control, and traditional French methods, often using professional equipment like food processors while still keeping the instructions accessible.
Last updated: August 15, 2026
