The shortcrust pastry is one of the basic recipes of French cuisine with a neutral taste, to which salt or sugar can be added depending on the type of savory or sweet preparation, and making it at home is very simple. A very crumbly dough with a less yellow color compared to shortcrust pastry, since the use of eggs is required to prepare it.
It’s called brisée because the fat part, butter, is mixed with flour in the right quantity to obtain a dough in detached crumbs. Then, very cold water is added little by little until a homogeneous dough is obtained. To give a golden color to the dough, it is necessary to spread egg yolk on the surface before baking it in the oven. Moreover, as mentioned at the beginning, sugar or salt is added to obtain a sweet or savory variant.
A basic recipe suitable for the preparation of quiches, savory pies, tartlets for appetizers, or bases for fruit or cream pies. If you are curious to find out how to prepare it, then follow me in the kitchen, because the homemade shortcrust pastry will be ready in a click!
If you’re interested in other basic recipes to make at home, also read:
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 40 Minutes
- Preparation time: 10 Minutes
- Portions: 6 servings
- Cooking methods: No cooking
- Cuisine: French
- Energy 232.77 (Kcal)
- Carbohydrates 23.92 (g) of which sugars 0.75 (g)
- Proteins 3.78 (g)
- Fat 14.06 (g) of which saturated 8.99 (g)of which unsaturated 4.88 (g)
- Fibers 0.73 (g)
- Sodium 323.90 (mg)
Indicative values for a portion of 63 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup butter (cold)
- 1/3 cup water (very cold)
- salt (to taste)
Tools
- Blender
- Plastic Wrap
Steps
For this preparation, it is necessary to use cold refrigerator butter and very cold water. I recommend placing the required amount of water in the refrigerator before proceeding with the recipe. Then put the flour, cold butter in pieces, and salt into the blender. Start blending until you obtain crumbs.
Now add the cold refrigerator water and continue blending for one or two minutes until a more compact dough is obtained. Then transfer it to a work surface and start kneading it with your hands for just a few moments, until you obtain a smooth and homogeneous ball.
Wrap the shortcrust dough in plastic wrap and place it in the refrigerator to rest for at least 40 minutes before using it for your recipes.
The shortcrust pastry is ready to be used for your savory recipes.
Variations and tips for the shortcrust pastry
The shortcrust pastry can be stored in the refrigerator for one or two days. Alternatively, it can be frozen in the freezer for a month and thawed as needed
FAQs Questions and Answers for the shortcrust pastry
How can I use brisée for a sweet preparation?
You can replace the salt with a couple of tablespoons of sugar.
