Recipe for shortcrust pastry ready in 5 minutes, crumbly, light, and without butter. The shortcrust pastry, also known as brisée, is a French-origin dough characterized by its crumbliness. When baked, it becomes crispy and delicate.
Compared to puff pastry, it is less greasy and more digestible, it is genuine as it is homemade with selected ingredients and without preservatives, and it is versatile. You can use it for savory preparations such as rustic pies, like my delicious broccoli and sausage pie or for sweet preparations like tartlets, etc.
It’s my kitchen lifesaver when I have little in the pantry, and with shortcrust pastry, I can prepare many savory dishes that empty the fridge and save dinner.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for the shortcrust pastry recipe
- 2 1/4 cups type 1 flour
- 1/2 cup water
- 3/4 tsp fine salt
- 1/2 cup sunflower seed oil
- 1 tsp instant yeast for savory preparations
Tools
- 1 Bowl
- 1 Work Surface
- 1 Rolling Pin
- 1 Wooden Spoon
- 1 Fork
- Food Wrap
- Freezer Bags
- Containers
Steps for the preparation of the shortcrust pastry recipe
To prepare the shortcrust pastry, start by taking a bowl. Add the dry ingredients then the flour and the instant yeast for savory preparations and the fine salt and mix with a fork.
Slowly add the water and oil and mix roughly with a wooden spoon then pour it onto a work surface and knead with your hands for a few minutes until you get a smooth and homogeneous dough.
Wrap it in cling film and let it rest for about half an hour in the fridge.
Roll out the dough, lightly floured, with a rolling pin, to a thickness of about 1/8 inch and fill it as you like!
Storage
To store it in the fridge, wrap the shortcrust pastry in cling film or in an airtight container.
It keeps for a maximum of 2-3 days.
Before using it, let it rest for a few minutes at room temperature.
To freeze it, form a dough ball, wrap it well with cling film, and then place it in a freezer bag.
It keeps for up to 2 months without losing consistency.
To use it, let it thaw in the refrigerator for a few hours or at room temperature.
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FAQ (Questions and Answers)
Can I make it with all-purpose flour?
Yes, of course, but remember that type 1 flour is less refined than all-purpose flour as it is stone-ground and retains the properties of the grain.
Is it mandatory to let it rest?
No, you can use it immediately as it is made with oil and not butter. However, if you let it rest, it will remain crumblier.
