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