Shortcrust pastry (Classic French Pâte Brisée)

Master the art of French baking with our Classic Pâte Brisée recipe, the foundation of countless exquisite pies and tarts. This versatile and buttery crust is celebrated for its flaky texture and rich flavor, making it the ideal base for both sweet and savory creations. Whether you’re a seasoned baker or new to the kitchen, our step-by-step guide will ensure you achieve the perfect pâte brisée every time. Dive into the elegance of French patisserie and discover how this simple dough can elevate your baking to new heights.

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Preparation 10 min
Baking 15 min
Servings 1
Level Débutant

Ingredients

Flour : 300 grams
Unsalted butter (Softened) : 150 grams
Water : 5 centiliters
Salt : 1

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Preparation steps

Step 1
Start by placing the flour in a bowl with the salt.
Step 2
Gradually add the softened butter and knead with your fingertips.
Step 3
When the dough begins to form a coarse semolina, add the water, preferably lukewarm.
Step 4
When the water and butter are well incorporated, form a ball and place in the fridge for at least 30 min.
Step 5
It is often preferable to precook the tart base.
Step 6
Use parchment paper and baking balls to bake the dough without it puffing up in places.
15 min at 180 degrees Celsius will suffice.
Baking information
- Temperature
  180°C 356°F
- Heat rotary
- Baking time 15 min