Classic French Shortcrust Pastry From Scratch

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1. 1

   In a food processor, combine the flour and salt. Pulse for about 10 seconds until the mixture resembles sand.

   💡 The butter should be at room temperature, not cold or hot.

   flour 250 gsalt 5 g

   ⏱ 10 seconds▶ 1:26

2. 2

   Add the butter to the flour mixture and pulse for another 10 seconds until the butter is incorporated into a sandy texture.

   💡 The butter should be roughly half the weight of the flour.

   flour 250 gbutter 125 g

   ⏱ 10 seconds▶ 2:04

3. 3

   Add the liquid (eggs or egg/water mixture) and pulse briefly until the dough starts to form a ball. Do not overwork the dough.

   💡 Using egg yolk and a bit of water makes the dough more elastic and easier to roll.

   eggs 75 ml

   ▶ 2:34

4. 4

   Remove the dough from the processor, press it into a disc, wrap in film, and rest in the fridge for at least 30 minutes (ideally overnight).

   💡 Resting helps the dough become homogeneous and easier to handle.

   ⏱ 30 minutes▶ 4:10

5. 5

   For the hand-made method: In a large bowl, dissolve the salt in a bit of the liquid. Add the butter and mix by hand to create a sandy texture.

   💡 Dissolving salt in water first ensures it is evenly distributed in the dough.

   butter 125 gsalt 5 g

   ▶ 5:43

6. 6

   Add the remaining liquid and work the dough by hand until it forms a ball. Do not overwork it to avoid developing too much gluten.

   💡 The name 'Pâte Brisée' means 'broken dough' because it is meant to be crumbly.

   ▶ 9:45

7. 7

   Form the dough into a disc, wrap in film, and rest in the fridge for at least 30 minutes.

   💡 A 30-minute rest is sufficient for hand-made dough, but overnight is best.

   ⏱ 30 minutes▶ 11:59

8. 8

   Roll out the dough on a floured surface to the desired thickness. Drape it over the pie mold, pressing it into the bottom and sides.

   💡 Ensure the dough reaches the bottom of the mold to prevent leaks in quiches.

   ▶ 13:00

9. 9

   Trim the excess dough from the edges using a knife or a decorative press-and-cut method. Prick the bottom with a fork to prevent rising.

   💡 Pricking the bottom helps prevent the dough from puffing up during baking.

   ▶ 15:00

10. 10

    For blind baking: Line the dough with baking paper and fill with pie weights (like beans). Bake at 210-220°C for 10 minutes, then reduce to 180°C for 20 minutes.

    💡 If making a sweet dough, lower the temperature slightly to prevent rapid caramelization.

    🔥 210-220°C⏱ 10 minutes⏱ 20 minutes▶ 16:55

This recipe was organized from the source video's transcript. Amounts follow what the video presents. Source: Chef Vivien on YouTube