Pâte Brisée (Shortcrust Pastry)

Ingredients

• 250 g All-Purpose Flour (type T55) (sifted)
• 125 g Unsalted Butter (softened but still cold, cut into cubes)
• 60 ml Cold Water (add gradually)
• 10 g Granulated Sugar (optional for sweet crust; omit for savory)
• 1 g Salt (pinch, optional)

Instructions

1. Gather ingredients and tools

   Measure all ingredients, cut the butter into cubes, and set out the work surface, sieve, rolling pin, tart pan and plastic wrap.

   Time: PT5M

2. Sift the flour

   Sift the 250 g of flour directly onto the clean work surface.

   Time: PT2M

3. Incorporate butter

   Add the softened butter cubes to the flour. Using a pastry cutter (or the back of a fork), press and rub the butter into the flour until the mixture resembles coarse sand.

   Time: PT5M

4. Add water‑sugar mixture

   Make a well in the centre of the flour‑butter mixture. In a small bowl, dissolve the 10 g of sugar in the 60 ml of cold water. Pour the liquid into the well a little at a time, mixing with a fork until the dough just comes together.

   Time: PT5M

5. Form and chill the dough

   Gather the dough into a ball, flatten it slightly, wrap it tightly in plastic wrap and refrigerate for about 1 hour to let the gluten relax.

   Time: PT1H20M

6. Roll out the dough

   Place the chilled dough between two sheets of parchment paper. Using a rolling pin, roll to a uniform thickness of 3–4 mm (about 1/8 inch).

   Time: PT10M

7. Fit the tart pan

   Transfer the rolled dough to the 9‑inch tart pan, gently press into the edges, trim excess with a knife, and prick the base all over with a fork.

   Time: PT5M

8. Second chill

   Cover the lined tart pan with plastic wrap and refrigerate for another 1 hour. This helps the crust keep its shape during baking.

   Time: PT1H

9. Blind‑bake the crust

   Preheat the oven to 190°C (375°F). Line the crust with parchment paper and fill with ceramic baking beads (or dried beans). Bake for 10 minutes until the edges start to turn light golden.

   Time: PT10M

   Temperature: 190°C

10. Cool and fill

    Remove the beads and parchment, let the crust cool for 5 minutes, then add your desired sweet or savory filling.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

40 g

Fat

20 g

Fiber

1 g

Ingredient Substitutions

• Instead of All-Purpose Flour (type T55): All-Purpose Flour (type 45), Bread Flour (use less water)
• Instead of Unsalted Butter: Cold Margarine, Plant‑based butter
• Instead of Cold Water: Ice water
• Instead of Granulated Sugar: Caster sugar, Honey (reduce water)
• Instead of Salt: Sea salt

Equipment Needed

• Large work surface or clean countertop
• Sieve or fine mesh strainer
• Pastry cutter or fork
• Rolling pin
• Plastic wrap (cling film)
• Tart pan (9‑inch)
• Parchment paper
• Ceramic baking beads (or dried beans)
• Oven
• Fork (for docking)

Critical Steps — Do Not Skip

• Incorporate butter while keeping it cold
• Add water gradually to achieve the right dough consistency
• Chill the dough for at least 1 hour before rolling
• Blind‑bake the crust for at least 10 minutes

Chef Tips from the Video

• Use the finest T55 flour for a tender crust.
• Keep all ingredients cold; you can chill the butter cubes before starting.
• For extra flavor, add a pinch of fine sea salt to the dough.
• If making a sweet tart, increase sugar to 20 g for a slightly sweeter crust.

Troubleshooting

Storage

Refrigerator: Wrapped dough keeps 2 days; baked crust 3 days.

Freezer: Unbaked wrapped dough up to 1 month; thaw overnight in fridge.

Room temperature: Not recommended for raw dough; baked crust can sit 2 hours.

Make-Ahead Tips

• The dough can be prepared up to 2 days ahead and kept refrigerated.
• Freeze the wrapped dough for up to 1 month; bake directly from frozen, adding a few extra minutes.