117 Shortcrust Pastry

Preparation info
  • To make

    500 g

    of pastry
    • Difficulty


Appears in

By Michel Guérard

Published 1978

  • About

La pâte brisée ‘The all-purpose pastry’


Main ingredients

  • 230 g ( oz) flour
  • 20 g (¾


A Using a food-processor

  1. Put into the bowl the flour, powdered milk, sugar, salt and butter. Blend for 15 seconds. Add the tablespoon of water and the egg, blend for a further 15 seconds to allow the pastry to ‘take’ and become a coherent mass.
  2. Flatten the ball of pastry slightly and slide it into t