Basic technique - short crust pastry

⇐ Pasta & Pastry

This the basic technique for

påté brisée - shortcrust pastry

påté a foncer - flan pastry

påté sucrée - sweet flan pastry

påté sablée - delicate sweet pastry

The ingredients are for short crust pastry. Ingredients for other types are at Pastry - comparative recipes

Ingredients

Pâte Brisée - short crust

250g plain flour

150g butter - cut into small pieces and slightly softened

1 tsp fine salt

pinch caster sugar

1 egg

1 Tbs cold milk

Method

Heap the flour on a surface and make a well. Into the well put the butter, sugar, salt and egg. Using fingertips, cream them together to make a paste in the middle of the well of flour.

Little by little incorporate the flour, working it delicately to form a grainy texture like breadcrumbs.

Add the milk and incorporate with fingertips as it begins to bind together.

With palm of hand, push dough away from you 4 or 5 times until it is smooth. Form into a ball, wrap in clingfilm and refrigerate until ready to use.

other recipes

for sweet pastry recipes, like Pâte Sucrée or Pâte Sablée mix the icing sugar with butter, salt and egg at the beginning.

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