{"id":26203,"date":"2025-04-16T22:58:35","date_gmt":"2025-04-16T20:58:35","guid":{"rendered":"https:\/\/gateauetcuisinerachida.com\/?p=26203"},"modified":"2025-04-17T12:13:51","modified_gmt":"2025-04-17T10:13:51","slug":"easy-homemade-shortcrust-pastry","status":"publish","type":"post","link":"https:\/\/gateauetcuisinerachida.com\/en\/easy-homemade-shortcrust-pastry\/","title":{"rendered":"Easy Homemade Shortcrust Pastry"},"content":{"rendered":"<p><img decoding=\"async\" class=\"aligncenter wp-image-8339 size-full\" src=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2020\/07\/pa%CC%82te-brise%CC%81e-recette.jpg\" alt=\"easy, homemade shortcrust pastry\" width=\"800\" height=\"450\"><\/p>\n<p>The <strong>shortcrust pastry<\/strong> is an essential basic recipe in pastry and cooking. It&#8217;s the one everyone should know how to prepare, especially when starting out. Very easy to make, this pastry dough can be prepared in less than 10 minutes.<\/p>\n<p>It&#8217;s the simplest pie crust to know and adopt. It&#8217;s used for both <a href=\"https:\/\/gateauetcuisinerachida.com\/en\/strawberry-tart-recipe-with-pastry-cream\/\">fruit tarts<\/a> and turnovers like empanadas, custard tarts, etc. It&#8217;s also the ideal quiche crust.<\/p>\n<p>It\u2019s so easy to make that it\u2019s really not worth using store-bought shortcrust pastry. Unlike <a href=\"https:\/\/gateauetcuisinerachida.com\/en\/sweet-pastry-perfect-french-tart-crust-pate-sucree\/\">sweet pastry<\/a>, which is still my favorite for tarts, this one is very easy to work with.<\/p>\n<p>It\u2019s a non-crumbly, flexible dough that doesn\u2019t stick or tear. If you want to practice lining tart rings without any trouble, even in warm weather, this is the perfect dough.<\/p>\n<p><img decoding=\"async\" class=\"aligncenter wp-image-8312\" src=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2020\/07\/pa%CC%82te-a%CC%80-foncer-tarte.gif\" alt=\"Technique for rolling out shortcrust pastry\" width=\"442\" height=\"251\"><\/p>\n<h2>Video recipe<\/h2>\n<p><iframe src=\"\/\/www.youtube.com\/embed\/vUEU-U2MhZE\" width=\"560\" height=\"314\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/p>\n<h2>Ingredients:<\/h2>\n<p>I invite you to read my tips below before starting the recipe.<\/p>\n<p><span style=\"background-color: #f7e7d7;\">NB: Find the printable recipe card at the end of the article.<\/span><\/p>\n<ul>\n<li>500 g all-purpose flour (17.6 oz)&nbsp;<\/li>\n<li>250 g butter, (8.8 oz) taken out of the fridge 15 minutes before starting. It should be fairly firm, but neither too hard nor too soft.<\/li>\n<li>2 egg yolks (if you want to skip them, add a little more water.)<\/li>\n<li>1 teaspoon salt<\/li>\n<li>1 teaspoon powdered sugar<\/li>\n<li>100 ml cold water ( 3.5 oz) more or less depending on flour absorption<\/li>\n<\/ul>\n<p><img decoding=\"async\" class=\"aligncenter wp-image-8340 size-full\" src=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2020\/07\/ingre%CC%81dients-pa%CC%82te-brise%CC%81e.jpg\" alt=\"Shortcrust pastry ingredients\" width=\"600\" height=\"338\"><\/p>\n<h2>Preparation steps<\/h2>\n<h3>Preparation by Hand<\/h3>\n<p>Put the flour in a large mixing bowl, add the salt and sugar on top, and mix. Add the butter cut into small cubes and, using your fingertips, rub it into the flour until the mixture resembles coarse crumb.<\/p>\n<p><img decoding=\"async\" class=\"aligncenter wp-image-8288 size-full\" src=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2020\/07\/pa%CC%82te-brise%CC%81e.jpg\" alt=\"homemade shortcrust pastry -sanded pastry\" width=\"800\" height=\"312\"><\/p>\n<p>Dilute the egg yolk with the water and pour it over the crumbly dough. Mix to bring the dough together but without kneading.<\/p>\n<p><img decoding=\"async\" class=\"aligncenter wp-image-8304 size-full\" src=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2020\/07\/recette-de-la-pa%CC%82te-brise%CC%81e.jpg\" alt=\"homemade shortcrust pastry-easy recipe\" width=\"800\" height=\"400\"><\/p>\n<p>Pour onto the work surface and use the palm of your hand to smear the dough against the surface.<br \/>\nThis technique helps to homogenize and smooth the dough without making it elastic.<br \/>\nPush the dough away from you by pressing it with the palm of your hand, then gather it back together.<\/p>\n<p><img decoding=\"async\" class=\"aligncenter wp-image-8302\" src=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2020\/07\/recette-de-la-pa%CC%82te-brise%CC%81e-.gif\" alt=\"technique for milling or crimping shortcrust pastry\" width=\"350\" height=\"228\"><\/p>\n<p>Do this 2 or 3 times, then gather the dough into a ball. Flatten it slightly, wrap it in plastic wrap, and refrigerate for at least 2 hours before use.<\/p>\n<p><img decoding=\"async\" class=\"wp-image-8306 size-full\" src=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2020\/07\/pa%CC%82te-brise%CC%81e-rapide.jpg\" alt=\"easy homemade shortcrust pastry recipe\" width=\"800\" height=\"380\"><\/p>\n<p>It will be quite firm when it comes out of the refrigerator. Make sure the dough is firm but still pliable and not brittle from the cold. If it\u2019s too hard, let it sit at room temperature for a few minutes until easier to work with.<\/p>\n<p><img decoding=\"async\" class=\"aligncenter wp-image-8305 size-full\" src=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2020\/07\/pa%CC%82te-brise%CC%81e-1.jpg\" alt=\"easy homemade shortcrust pastry recipe\" width=\"671\" height=\"450\"><\/p>\n<p>Roll it out between two sheets of parchment paper or on a floured work surface. Dust with flour from time to time to prevent sticking.<\/p>\n<p>Roll out to about 3 mm (1\/8 inch) thick for quiches, and thinner for tarts. Line your tart pan or tart ring with the dough.<\/p>\n<p><span style=\"text-decoration: underline;\">Below, tart rings lined with dough for making mini quiches.&nbsp;<\/span><\/p>\n<p><img decoding=\"async\" class=\"aligncenter wp-image-8308 size-full\" src=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2020\/07\/pa%CC%82te-a%CC%80-foncer-quiche-et-flan-pa%CC%82tissier.jpg\" alt=\"recipe for shortcrust pastry or pastry for quiches\" width=\"800\" height=\"450\"><\/p>\n<h3>Preparation with Stand Mixer Using the Paddle Attachment (K)<\/h3>\n<p>Place the flour, sugar, salt, and butter in the bowl of a stand mixer fitted with the paddle attachment. Mix until the texture is crumbly.<\/p>\n<p>Add the egg yolk diluted in water and mix for a few seconds, just until the dough begins to come together into a ball.<\/p>\n<p>Transfer the dough to the work surface and &#8220;fraisage&#8221; (also called &#8220;frasing&#8221;) using the palm of your hand. This technique helps to homogenize and smooth the dough without making it elastic.<\/p>\n<p>Push the dough forward with the palm of your hand, bring it back, and repeat the motion.<\/p>\n<p>Do this 2 to 3 times, then gather the dough into a ball.<\/p>\n<h3>Preparation with Food Processor or Chopper<\/h3>\n<p>Place the flour and butter in the bowl of a food processor or chopper. My large food processor was out of order, so I used a small chopper instead, it did the job perfectly.<\/p>\n<p>Pulse the mixture until it reaches a crumbly, sandy texture. As soon as the butter and flour are combined into coarse crumbs, stop mixing.&nbsp;<\/p>\n<p><img decoding=\"async\" class=\"aligncenter wp-image-10169 \" src=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2020\/07\/pa%CC%82te-brise%CC%81e-facile-1.gif\" alt=\"Easy shortcrust pastry recipe \" width=\"416\" height=\"279\"><\/p>\n<p>he mixture. Pulse briefly in the processor just until the dough starts to come together.<\/p>\n<p>Turn the dough out onto the work surface and use the palm of your hand to &#8220;fraisage&#8221; (also called &#8220;frasing&#8221;), this involves pressing and pushing the dough to incorporate the butter evenly and smooth out the texture without developing any gluten or elasticity. Finish as shown in the hand method step.<\/p>\n<p>I hope this guide to p\u00e2te bris\u00e9e will be truly helpful to you.<\/p>\n<h2>Tips and tricks for success<\/h2>\n<p>What to Remember for a Perfect P\u00e2te Bris\u00e9e<\/p>\n<p>Don&#8217;t overwork the dough. If you knead the dough too much, you activate the gluten, which gives elasticity to the dough. This makes it harder to roll out and can cause the edges to shrink during baking.<\/p>\n<p>Prepare the dough at least 2 hours before using it. Ideally, make it the day before for better results.<\/p>\n<p>Once the dough is lined in the tart ring, chill it in the freezer for 30 minutes. This will help the dough stay in place while baking.<\/p>\n<p>Start baking in a fan-assisted oven at 200\u00b0C (392\u00b0F) and finish at 180\u00b0C (356\u00b0F) for most recipes.<\/p>\n<p>The amount of water to add depends on the absorption rate of your flour. Only add enough to bring the dough together roughly.<\/p>\n<h3>Which Flour to Use for a Perfect Crust?<\/h3>\n<p>T55 flour (all-purpose flour) works well because it contains less gluten, making it less elastic when rolled out. It\u2019s a common white flour used in baking.<\/p>\n<p>You can also use T45 flour, which contains more gluten. In that case, be careful to work the dough as little as possible to avoid activating the gluten network and making the dough elastic.<\/p>\n<div id=\"recipe\"><\/div><div id=\"wprm-recipe-container-27169\" class=\"wprm-recipe-container\" data-recipe-id=\"27169\" data-servings=\"0\"><div class=\"wprm-recipe wprm-recipe-template-recette-new\"><div class=\"wprm-recipe-image wprm-block-image-circle\"><img decoding=\"async\" style=\"border-width: 5px;border-style: groove;border-color: #f8f3ef;\" width=\"200\" height=\"200\" src=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2020\/07\/pa\u0302te-a\u0300-tarte-pa\u0302te-brise\u0301e-500x500.jpg\" class=\"attachment-200x200 size-200x200\" alt=\"\" srcset=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2020\/07\/pa\u0302te-a\u0300-tarte-pa\u0302te-brise\u0301e-500x500.jpg 500w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2020\/07\/pa\u0302te-a\u0300-tarte-pa\u0302te-brise\u0301e-150x150.jpg 150w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2020\/07\/pa\u0302te-a\u0300-tarte-pa\u0302te-brise\u0301e-585x585.jpg 585w\" sizes=\"(max-width: 200px) 100vw, 200px\" \/><\/div>\n<div class=\"wprm-recipe-template-recette-new-container\">\n\t<div class=\"wprm-recipe-template-recette-new-header\">\n\t\t<h2 class=\"wprm-recipe-name wprm-block-text-bold\">Easy and Quick Shortcrust Pastry Recipe<\/h2>\n\t\t<div class=\"wprm-spacer\" style=\"height: 5px;\"><\/div>\n\t\t<style>#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #343434; 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onmouseenter=\"window.WPRecipeMaker.userRating.enter(this)\" onfocus=\"window.WPRecipeMaker.userRating.enter(this)\" onmouseleave=\"window.WPRecipeMaker.userRating.leave(this)\" onblur=\"window.WPRecipeMaker.userRating.leave(this)\" onclick=\"window.WPRecipeMaker.userRating.click(this, event)\" onkeypress=\"window.WPRecipeMaker.userRating.click(this, event)\" style=\"font-size: 1em;\"><svg width=\"16px\" height=\"16px\" version=\"1.1\" viewBox=\"0 0 24 24\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path fill=\"none\" stroke=\"#343434\" stroke-width=\"2\" stroke-linejoin=\"round\" d=\"M11.99,1.94c-.35,0-.67.19-.83.51l-2.56,5.2c-.11.24-.34.4-.61.43l-5.75.83c-.35.05-.64.3-.74.64-.11.34,0,.7.22.94l4.16,4.05c.19.19.27.45.22.7l-.98,5.72c-.06.35.1.7.37.9.29.21.66.24.98.08l5.14-2.71h0c.24-.13.51-.13.75,0l5.14,2.71c.32.16.69.13.98-.08.29-.21.43-.56.37-.9l-.98-5.72h0c-.05-.26.05-.53.22-.7l4.16-4.05h0c.26-.24.34-.61.22-.94s-.4-.58-.74-.64l-5.75-.83c-.26-.03-.48-.21-.61-.43l-2.56-5.2c-.16-.32-.48-.53-.83-.51,0,0-.02,0-.02,0Z\"\/><\/svg><\/span><div class=\"wprm-recipe-rating-details wprm-block-text-normal\"><span class=\"wprm-recipe-rating-average\">5<\/span> de <span class=\"wprm-recipe-rating-count\">7<\/span> votes<\/div><\/div>\n<div class=\"wprm-recipe-summary wprm-block-text-normal\"><span style=\"display: block;\">Easy shortcrust pastry recipe that takes less than 10 minutes to make. A basic recipe that you can use to make quiches, flans, tarts, etc.<\/span><\/div>\n<div class=\"wprm-spacer\" style=\"height: 12px;\"><\/div>\n\n\n\t\t<div class=\"wprm-spacer\" style=\"height: 12px;\"><\/div>\n\t\t\n\t\t<div class=\"wprm-recipe-meta-container wprm-recipe-times-container wprm-recipe-details-container wprm-recipe-details-container-table wprm-block-text-normal wprm-recipe-table-borders-top-bottom wprm-recipe-table-borders-empty\" style=\"border-width: 1px;border-style: solid;border-color: #000000;\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-time-container wprm-recipe-total-time-container\" style=\"border-width: 1px;border-style: solid;border-color: #000000;\"><span class=\"wprm-recipe-details-label wprm-block-text-bold wprm-recipe-time-label wprm-recipe-total-time-label\">TEMPS TOTAL<\/span><span class=\"wprm-recipe-time wprm-block-text-normal\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-total_time wprm-recipe-total_time-minutes\">10<span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-total_time-unit wprm-recipe-total_timeunit-minutes\" aria-hidden=\"true\">minutes<\/span><\/span><\/div><\/div>\n<div class=\"wprm-spacer\" style=\"height: 15px;\"><\/div>\n\n\t\t<a href=\"#commentform\" class=\"wprm-recipe-jump-to-comments wprm-recipe-link wprm-block-text-normal wprm-recipe-jump-to-comments-inline-button wprm-recipe-link-inline-button wprm-color-accent\" style=\"color: #ffffff;background-color: #333333;border-color: #ffffff;border-radius: 0px;padding: 5px 5px;\"><span class=\"wprm-recipe-icon wprm-recipe-jump-to-comments-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"16\" height=\"16\" viewBox=\"0 0 24 24\"><g class=\"nc-icon-wrapper\" fill=\"#ffffff\"><path fill=\"#ffffff\" d=\"M24,11c0-5.5-5.4-10-12-10S0,5.5,0,11s5.4,10,12,10c1,0,2-0.1,3-0.3l5.6,2.2c0.1,0,0.2,0.1,0.4,0.1 c0.2,0,0.4-0.1,0.6-0.2c0.3-0.2,0.4-0.6,0.4-0.9l-0.5-4.7C23.1,15.4,24,13.2,24,11z M14,14H7v-2h7V14z M17,10H7V8h10V10z\"\/><\/g><\/svg><\/span> COMMENTER<\/a>\n<a href=\"https:\/\/gateauetcuisinerachida.com\/en\/wprm_print\/easy-and-quick-shortcrust-pastry-recipe\" style=\"color: #ffffff;background-color: #333333;border-color: #ffffff;border-radius: 0px;padding: 5px 5px;\" class=\"wprm-recipe-print wprm-recipe-link wprm-print-recipe-shortcode wprm-block-text-normal wprm-recipe-print-inline-button wprm-recipe-link-inline-button wprm-color-accent\" data-recipe-id=\"27169\" data-template=\"\" target=\"_blank\" rel=\"nofollow\"><span class=\"wprm-recipe-icon wprm-recipe-print-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g ><path fill=\"#ffffff\" d=\"M19,5.09V1c0-0.552-0.448-1-1-1H6C5.448,0,5,0.448,5,1v4.09C2.167,5.569,0,8.033,0,11v7c0,0.552,0.448,1,1,1h4v4c0,0.552,0.448,1,1,1h12c0.552,0,1-0.448,1-1v-4h4c0.552,0,1-0.448,1-1v-7C24,8.033,21.833,5.569,19,5.09z M7,2h10v3H7V2z M17,22H7v-9h10V22z M18,10c-0.552,0-1-0.448-1-1c0-0.552,0.448-1,1-1s1,0.448,1,1C19,9.552,18.552,10,18,10z\"\/><\/g><\/svg><\/span> IMPRIMER<\/a>\n\t\t<a href=\"https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https%3A%2F%2Fgateauetcuisinerachida.com%2Fen%2Feasy-homemade-shortcrust-pastry%2F&amp;media=https%3A%2F%2Fgateauetcuisinerachida.com%2Fwp-content%2Fuploads%2F2020%2F07%2Fpa%CC%82te-a%CC%80-tarte-pa%CC%82te-brise%CC%81e.jpg&amp;description=Easy+and+Quick+Shortcrust+Pastry+Recipe&amp;is_video=false\" target=\"_blank\" rel=\"nofollow noopener\" data-recipe=\"27169\" data-url=\"https:\/\/gateauetcuisinerachida.com\/en\/easy-homemade-shortcrust-pastry\/\" data-media=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2020\/07\/pa\u0302te-a\u0300-tarte-pa\u0302te-brise\u0301e.jpg\" data-description=\"Easy and Quick Shortcrust Pastry Recipe\" data-repin=\"\" role=\"button\" style=\"color: #ffffff;background-color: #333333;border-color: #ffffff;border-radius: 0px;padding: 5px 5px;\" class=\"wprm-recipe-pin wprm-recipe-link wprm-block-text-normal wprm-recipe-pin-inline-button wprm-recipe-link-inline-button wprm-color-accent\"><span class=\"wprm-recipe-icon wprm-recipe-pin-icon\"><svg width=\"17px\" height=\"20px\" viewBox=\"0 0 17 20\" version=\"1.1\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\"><g stroke=\"none\" stroke-width=\"1\" fill=\"none\" fill-rule=\"evenodd\"><g transform=\"translate(-4.000000, -2.000000)\" fill=\"#ffffff\"><path d=\"M10.7636728,15.2276266 C10.2077317,17.980299 9.52955405,20.6201377 7.52087891,22 C6.90029349,17.8380815 8.43177606,14.7128228 9.14286352,11.3948064 C7.93107647,9.46487979 9.28860706,5.58269488 11.8449959,6.53943073 C14.9902356,7.71595725 9.12053185,13.7114236 13.0614843,14.4612976 C17.1752134,15.2429061 18.8547902,7.71125585 16.3042782,5.26182401 C12.6183769,1.72519235 5.57332202,5.18072478 6.43955583,10.2441376 C6.65111904,11.4829577 8.00277289,11.8578948 6.98021737,13.5668554 C4.62128758,13.0720325 3.91607687,11.3125318 4.00775427,8.9665309 C4.15349781,5.12783398 7.65604429,2.43980586 11.1691689,2.06721954 C15.6119964,1.59707907 19.7821423,3.61045562 20.3580644,7.56198625 C21.0056829,12.0224439 18.3529153,16.8531372 13.6009705,16.5052333 C12.313961,16.4100298 11.7732994,15.8070747 10.7636728,15.2276266\"><\/path><\/g><\/g><\/svg><\/span> \u00c9PINGLER<\/a>\n<span class=\"wprm-recipe-grow-container\"><a href=\"https:\/\/app.grow.me\" target=\"_blank\" rel=\"nofollow noreferrer\" style=\"color: #ffffff;background-color: #333333;border-color: #333333;border-radius: 0px;padding: 5px 5px;\" class=\"wprm-recipe-grow-not-saved wprm-recipe-grow wprm-recipe-link wprm-block-text-normal wprm-recipe-link-inline-button wprm-color-accent\" data-recipe-id=\"27169\"><span class=\"wprm-recipe-icon wprm-recipe-grow-icon wprm-recipe-grow-not-saved-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"16\" height=\"16\" viewBox=\"0 0 16 16\"><g class=\"nc-icon-wrapper\" fill=\"#ffffff\"><path fill=\"#ffffff\" d=\"M11.6,0C10.1,0,8.8,0.8,8,2C7.2,0.8,5.9,0,4.4,0C2,0,0,2,0,4.4c0,4.4,8,10.9,8,10.9s8-6.5,8-10.9 C16,2,14,0,11.6,0z\"\/><\/g><\/svg><\/span> ENREGISTRER<\/a><a href=\"https:\/\/app.grow.me\" target=\"_blank\" rel=\"nofollow noreferrer\" style=\"color: #ffffff;background-color: #333333;border-color: #333333;border-radius: 0px;padding: 5px 5px;display: none;\" class=\"wprm-recipe-grow-saved wprm-recipe-grow wprm-recipe-link wprm-block-text-normal wprm-recipe-link-inline-button wprm-color-accent\" data-recipe-id=\"27169\">Enregistr\u00e9!<\/a><\/span>\n\t\t\n\t\t\n\t\t<div class=\"wprm-spacer\"><\/div>\n\t\t<div class=\"wprm-recipe-meta-container wprm-recipe-tags-container wprm-recipe-details-container wprm-recipe-details-container-inline wprm-block-text-normal\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-course-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-bold wprm-recipe-tag-label wprm-recipe-course-label\">Course: <\/span><span class=\"wprm-recipe-course wprm-block-text-normal\">Basic recipe<\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-cuisine-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-bold wprm-recipe-tag-label wprm-recipe-cuisine-label\">Cuisine: <\/span><span class=\"wprm-recipe-cuisine wprm-block-text-normal\">French<\/span><\/div><\/div>\n\t\t\n\t\t\n\t\t\n\t\t<div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-normal wprm-recipe-author-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-bold wprm-recipe-author-label\">Auteur: <\/span><span class=\"wprm-recipe-details wprm-recipe-author wprm-block-text-normal\">Rachida<\/span><\/div>\n\t\t\n\t<\/div>\n\t<div id=\"recipe-27169-equipment\" class=\"wprm-recipe-equipment-container wprm-block-text-normal\" data-recipe=\"27169\"><h3 class=\"wprm-recipe-header wprm-recipe-equipment-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none\" style=\"\">Mat\u00e9riel<\/h3><ul class=\"wprm-recipe-equipment wprm-recipe-equipment-list\"><li class=\"wprm-recipe-equipment-item\" style=\"list-style-type: disc;\"><div class=\"wprm-recipe-equipment-name\"><a href=\"https:\/\/amzn.to\/45lnrZw\" class=\"wprm-recipe-equipment-link\" target=\"_blank\" rel=\"nofollow\">Stand mixer<\/a><\/div><\/li><\/ul><\/div>\n\n\t<div id=\"recipe-27169-ingredients\" class=\"wprm-recipe-ingredients-container wprm-recipe-ingredients-no-images wprm-recipe-27169-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before\" data-recipe=\"27169\" data-servings=\"0\"><h3 class=\"wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-bold wprm-align-left wprm-header-decoration-line wprm-header-has-actions wprm-header-has-actions\" style=\"\">INGR\u00c9DIENTS<div class=\"wprm-decoration-line\" style=\"border-color: #9B9B9B;\"><\/div>&nbsp;&nbsp;<div class=\"wprm-recipe-adjustable-servings-container wprm-recipe-adjustable-servings-27169-container wprm-toggle-container wprm-toggle-buttons-container wprm-block-text-normal\" style=\"\"><button class=\"wprm-recipe-adjustable-servings wprm-toggle wprm-toggle-active\" data-multiplier=\"1\" data-servings=\"1\" data-recipe=\"27169\" aria-label=\"Adjust servings by 1x\">1x<\/button><button class=\"wprm-recipe-adjustable-servings wprm-toggle\" data-multiplier=\"2\" data-servings=\"1\" data-recipe=\"27169\" aria-label=\"Adjust servings by 2x\">2x<\/button><button class=\"wprm-recipe-adjustable-servings wprm-toggle\" data-multiplier=\"3\" data-servings=\"1\" data-recipe=\"27169\" aria-label=\"Adjust servings by 3x\">3x<\/button><\/div><\/h3><div class=\"wprm-recipe-ingredient-group\"><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"0\"><span class=\"wprm-recipe-ingredient-amount\">500<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">all-purpose flour<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">(17.6 oz )<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"1\"><span class=\"wprm-recipe-ingredient-amount\">250<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">butter<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">(8.8 oz) taken out of the fridge 15 minutes before starting. It should be fairly firm, but neither too hard nor too soft.<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"2\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">egg yolks<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">if you want to skip them, add a little more water.<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"3\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">teaspoon<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">salt<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"4\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">teaspoon<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">powdered sugar<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"5\"><span class=\"wprm-recipe-ingredient-amount\">100<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">ml<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">cold water<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">(3.5 oz) more or less depending on flour absorption<\/span><\/li><\/ul><\/div><\/div>\n\n<div class=\"wprm-prevent-sleep wprm-toggle-switch-container\" style=\"display:none;\"><label id=\"wprm-toggle-switch-2171841027\" class=\"wprm-toggle-switch wprm-toggle-switch-rounded wprm-toggle-switch-outside\"><input type=\"checkbox\" id=\"wprm-prevent-sleep-checkbox-2171841027\" class=\"wprm-prevent-sleep-checkbox\" \/><span class=\"wprm-toggle-switch-slider\" style=\"--switch-height: 20px;\"><\/span><span class=\"wprm-toggle-switch-label wprm-prevent-sleep-label wprm-block-text-bold\">Mode Cuisson<\/span><\/label><span class=\"wprm-prevent-sleep-description wprm-block-text-normal\">Emp\u00eachez votre \u00e9cran de devenir noir<\/span><\/div>\n\t\n<div id=\"recipe-27169-instructions\" class=\"wprm-recipe-instructions-container wprm-recipe-27169-instructions-container wprm-block-text-normal\" data-recipe=\"27169\"><h3 class=\"wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-bold wprm-align-left wprm-header-decoration-line\" style=\"\">PR\u00c9PARATION<div class=\"wprm-decoration-line\" style=\"border-color: #9B9B9B;\"><\/div><\/h3><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Preparation by Hand<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-27169-step-0-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Put the flour in a large mixing bowl, add the salt and sugar on top, and mix. Add the butter cut into small cubes and, using your fingertips, rub it into the flour until the mixture resembles coarse crumb.<\/div><\/li><li id=\"wprm-recipe-27169-step-0-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Dilute the egg yolk with the water and pour it over the crumbly dough. Mix to bring the dough together but without kneading.<\/div><\/li><li id=\"wprm-recipe-27169-step-0-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Pour onto the work surface and use the palm of your hand to smear the dough against the surface.<\/div><\/li><li id=\"wprm-recipe-27169-step-0-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">This technique helps to homogenize and smooth the dough without making it elastic.<\/div><\/li><li id=\"wprm-recipe-27169-step-0-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Push the dough away from you by pressing it with the palm of your hand, then gather it back together.<\/div><\/li><li id=\"wprm-recipe-27169-step-0-5\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Do this 2 or 3 times, then gather the dough into a ball. Flatten it slightly, wrap it in plastic wrap, and refrigerate for at least 2 hours before use.<\/div><\/li><li id=\"wprm-recipe-27169-step-0-6\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">It will be quite firm when it comes out of the refrigerator. Make sure the dough is firm but still pliable and not brittle from the cold. If it\u2019s too hard, let it sit at room temperature for a few minutes until easier to work with.<\/div><\/li><li id=\"wprm-recipe-27169-step-0-7\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Roll it out between two sheets of parchment paper or on a floured work surface. Dust with flour from time to time to prevent sticking.<\/div><\/li><li id=\"wprm-recipe-27169-step-0-8\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Roll out to about 3 mm (1\/8 inch) thick for quiches, and thinner for tarts. Line your tart pan or tart ring with the dough.<\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Preparation with Stand Mixer Using the Paddle Attachment (K)<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-27169-step-1-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Place the flour, sugar, salt, and butter in the bowl of a stand mixer fitted with the paddle attachment. Mix until the texture is crumbly.<\/div><\/li><li id=\"wprm-recipe-27169-step-1-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Add the egg yolk diluted in water and mix for a few seconds, just until the dough begins to come together into a ball.<\/div><\/li><li id=\"wprm-recipe-27169-step-1-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Transfer the dough to the work surface and \"fraisage\" (also called \"frasing\") using the palm of your hand. This technique helps to homogenize and smooth the dough without making it elastic.<\/div><\/li><li id=\"wprm-recipe-27169-step-1-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Push the dough forward with the palm of your hand, bring it back, and repeat the motion.<\/div><\/li><li id=\"wprm-recipe-27169-step-1-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Do this 2 to 3 times, then gather the dough into a ball.<\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Preparation with Food Processor or Chopper<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-27169-step-2-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Place the flour and butter in the bowl of a food processor or chopper. My large food processor was out of order, so I used a small chopper instead, it did the job perfectly.<\/div><\/li><li id=\"wprm-recipe-27169-step-2-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Pulse the mixture until it reaches a crumbly, sandy texture. As soon as the butter and flour are combined into coarse crumbs, stop mixing.<\/div><\/li><li id=\"wprm-recipe-27169-step-2-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">he mixture. Pulse briefly in the processor just until the dough starts to come together.<\/div><\/li><li id=\"wprm-recipe-27169-step-2-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Turn the dough out onto the work surface and use the palm of your hand to \"fraisage\" (also called \"frasing\"), this involves pressing and pushing the dough to incorporate the butter evenly and smooth out the texture without developing any gluten or elasticity. Finish as shown in the hand method step.<\/div><\/li><\/ul><\/div><\/div>\n\t<div id=\"recipe-video\"><\/div>\n\t\n\t\n\n\n<\/div><\/div><\/div>\n<p>Thank you for visiting the blog and for your comments.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The shortcrust pastry is an essential basic recipe in pastry and cooking. It&#8217;s the one everyone should know how to prepare, especially when starting out. Very easy to make, this&hellip;<\/p>\n","protected":false},"author":3,"featured_media":22402,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_lmt_disableupdate":"no","_lmt_disable":"","footnotes":""},"categories":[4460,4586,4477],"tags":[],"class_list":["post-26203","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-basic-recipes","category-pies-and-tarts","category-sweet-recipes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v28.0 (Yoast SEO v28.0) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Easy Homemade Shortcrust Pastry | G\u00e2teau et cuisine Rachida<\/title>\n<meta name=\"description\" content=\"Easy shortcrust pastry recipe that takes less than 10 minutes to make. 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