How to Make Pie Crust by Hand - Great for Pies & Quiches
How to Make Pie Crust by Hand - Great for Pies & Quiches is a easy French recipe that serves 4. 350 calories per serving. Recipe by French Cooking Academy on YouTube.
Prep: 15 min | Cook: PT0M | Total: 3 hrs
Cost: $1.31 total, $0.33 per serving
Ingredients
- 2 cups All-Purpose Flour (sifted)
- 1/2 cup Unsalted Butter (cold, cut into small cubes)
- 1 Egg Yolk (room temperature)
- 2 tablespoons Cold Water (add gradually)
- 1 pinch Salt (fine sea salt)
Instructions
Create a flour volcano
Place the flour in a mixing bowl and shape it into a mound, leaving a well in the center.
Time: PT2M
Add wet ingredients
Into the well add a pinch of salt, the egg yolk, and the cold water. Using your fingertips, gently mix until the yolk and water are fully incorporated with the flour.
Time: PT3M
Incorporate the butter
Add the cold butter cubes to the bowl. Sprinkle a little extra flour over the butter, then use your hands to squeeze and press the butter into the flour, adding a pinch of flour each time you feel the dough becoming too sticky. Continue squeezing and folding until the dough begins to pull away from your fingers and forms a cohesive ball.
Time: PT5M
Form and wrap the dough
Gather the dough into a flat disc, patting away excess flour with the scraper. Wrap the disc tightly in plastic wrap.
Time: PT3M
Chill the dough
Place the wrapped dough in the refrigerator for at least 2 hours. This relaxes the gluten and firms the butter.
Time: PT2H
Temperature: 4°C
Bring to working temperature
Remove the dough from the fridge and let it sit on the countertop, still wrapped, for 30–60 minutes until it softens enough to roll.
Time: PT30M
Clean up
Wash the bowl, scraper, rolling pin, and any surfaces that were used.
Time: PT15M
Nutrition Facts
- Calories
- 350
- Protein
- 5 g
- Carbohydrates
- 40 g
- Fat
- 20 g
- Fiber
- 1 g
Dietary info: Vegetarian, Contains dairy, Contains egg
Allergens: Gluten, Dairy, Egg
Ingredient Substitutions
- Instead of All-Purpose Flour: Bread Flour, Gluten‑Free Flour Blend
- Instead of Unsalted Butter: European style butter, Cold margarine
- Instead of Egg Yolk: 1 tsp water (for binding)
- Instead of Cold Water: Ice water
- Instead of Salt: Kosher salt (adjust amount)
Equipment Needed
- Mixing Bowl
- Plastic Scraper (Bench Scraper)
- Plastic Wrap
- Rolling Pin
- Refrigerator
Critical Steps — Do Not Skip
- Keep the butter cold while mixing.
- Add flour gradually to avoid over‑working the dough.
- Rest the dough for at least 2 hours in the refrigerator.
Chef Tips from the Video
- Use the coldest butter possible; cut it into small cubes before starting.
- Work on a lightly floured surface and use a bench scraper to keep the dough tidy.
- If you need a firmer crust, chill the dough for an additional 30 minutes after the initial 2‑hour rest.
Troubleshooting
Dough is too crumbly and falls apart.
Add a teaspoon of cold water at a time, gently kneading until the dough holds together.
Dough is overly sticky and sticks to hands.
Dust the work surface and your hands with a little extra flour, then continue squeezing.
Butter melts during mixing, making the dough greasy.
Return the butter to the fridge for a few minutes, then resume mixing quickly.
Storage
Refrigerator: Wrapped tightly, up to 2 days.
Freezer: Wrapped in plastic wrap then foil, up to 1 month.
Room temperature: Do not store at room temperature; the dough will become soft and may spoil.
Make-Ahead Tips
- The dough can be prepared up to 2 days in advance; keep it wrapped and refrigerated.
- For longer storage, freeze the wrapped dough and thaw in the refrigerator before use.
Frequently Asked Questions
What is the cultural significance and history of shortcrust pastry in French cuisine?
Shortcrust pastry, or "pâte brisée," has been a staple of French patisserie since the 19th century, used for both sweet tarts and savory quiches. Its simple ingredients reflect the French emphasis on technique over complexity, allowing bakers to create elegant dishes with minimal fuss.
What are the traditional regional variations of shortcrust pastry in French cuisine?
In Normandy, butter‑rich shortcrust is common for apple tarts, while in Provence a slightly olive‑oil‑enhanced version is used for savory galettes. The basic technique remains the same, but the fat choice reflects regional tastes.
How is shortcrust pastry traditionally served in France?
It is typically baked blind for quiches, filled with custard, cheese, or vegetables, or used as a base for fruit tarts that are glazed and served at room temperature. It can also be cut into small tartlets for appetizers.
What occasions or celebrations is shortcrust pastry traditionally associated with in French culture?
Shortcrust pastry appears in everyday meals but shines during holiday gatherings—think of quiche Lorraine at Christmas brunch or fruit tarts for Bastille Day celebrations.
What other French dishes pair well with a shortcrust pastry crust?
A shortcrust base pairs beautifully with quiche Lorraine, vegetable gratins, tarte tatin, and classic lemon meringue tarts. Its buttery texture complements both creamy fillings and fresh fruit.
What are the authentic traditional ingredients for French shortcrust pastry versus acceptable substitutes?
Traditionally the dough uses all‑purpose flour, cold unsalted butter, a pinch of salt, and a small amount of water or egg yolk for binding. Substitutes can include chilled margarine for butter, ice water instead of egg yolk for a vegan version, or gluten‑free flour blends for those with sensitivities.
What are the most common mistakes to avoid when making shortcrust pastry by hand?
Common errors include over‑mixing, which develops gluten and makes the crust tough, letting the butter become too warm, and adding too much water, which creates a sticky dough. Keep everything cold and work quickly.
Why does this shortcrust pastry recipe use a pinch of salt, egg yolk, and water instead of a full egg or milk?
The pinch of salt seasons the dough, while the egg yolk adds richness and a little emulsification without making the dough too wet. A small amount of water provides just enough moisture to bring the dough together, preserving a tender, flaky texture.
Can I make this shortcrust pastry ahead of time and how should I store it?
Yes, you can prepare the dough up to two days in advance. Wrap it tightly in plastic wrap and keep it refrigerated. For longer storage, freeze the wrapped dough for up to a month and thaw in the refrigerator before use.
What texture and appearance should I look for when the dough is properly formed?
The dough should feel slightly crumbly at first, then come together into a smooth, cohesive ball that doesn’t stick to your fingers. It should be firm but pliable, with visible flecks of butter throughout.
How do I know when the shortcrust pastry dough is done resting and ready to roll?
After at least two hours in the fridge, the dough will be firm and cold. When you let it sit at room temperature for 30–60 minutes, it should become supple enough to roll without cracking but still cool to the touch.
What does the YouTube channel French Cooking Academy specialize in?
The YouTube channel French Cooking Academy focuses on classic French techniques, from sauces and pastries to everyday home‑cooking recipes, delivering clear step‑by‑step tutorials for both beginners and seasoned cooks.
How does the YouTube channel French Cooking Academy's approach to French pastry differ from other cooking channels?
French Cooking Academy emphasizes hands‑on, equipment‑light methods, often showing how to achieve professional results without a food processor or stand mixer. The channel highlights the fundamentals of texture and temperature, which sets it apart from channels that rely heavily on gadgets.
What other French pastry recipes is the YouTube channel French Cooking Academy known for?
The channel is well‑known for tutorials on pâte sucrée (sweet tart crust), classic croissants, éclair choux pastry, and traditional French desserts such as tarte Tatin and mille‑feuille.
Last updated: August 21, 2026
