Shortcrust Pastry

Pâte Brisée

A plain, well-behaved, all-purpose shortcrust pastry. Any unused pastry can be frozen until needed.


  • 275 g/10 oz flour
  • ½ teaspoon salt
  • 1 large pinch of sugar
  • 225 g/8 oz butter, chilled, and cut into small pieces
  • 8–9 tablespoons cold water


Put the flour, salt and sugar in a processor or mixer with the cold butter. Process until it resembles fine breadcrumbs. Gradually add the water to form a firm dough. Gather up into a ball, wrap in clingfilm and rest for at least 30 minutes in the fridge before using.

If you don’t have a processor, make sure that all the ingredients are well chilled. Rub the fat into the flour, salt and sugar as quickly as possible. Add enough water to form a firm dough.