Pâte Brisée
(French Shortcrust Pastry) Recipe

Origin: France      Period: Traditional

In effect, this is the French equivalent of shortcrust pastry and though it is typically made with butter (as here) you can make it with any mixture of fats (butter and lard, for example). Water and egg are used for binding and it's made with the typical French method of mixing the fats and liquids simultaneously into the flour.

Ingredients:

225g plain flour
generous pinch of salt
105g butter, softened
1 egg
30g sugar
130ml water

Pâte Brisée
(French Shortcrust Pastry) Preparation:

Method:

Sift the flour into a mound onto your marble slab then form a well in the centre and add all the remaining ingredients to this. Mix the sugar, butter, egg and vanilla together then use the fingertips of one hand only to draw the flour from the base of the mound into the well. Continue lightly folding the flour into the well until all the ingredients are thoroughly blended then clean your hand and use the heel of your hand to smooth the pastry out (do not repeat this process more than 6 times, or the dough will become 'claggy').

As soon as the pastry can be formed into a ball wrap in paper and set aside in the refrigerator for at least 2 hours before use (it can be stored for 24 hours). When ready, roll out the pastry on your marble slab and use as you would any shortcrust pastry.

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As a guide 1 US cup of flour = 4 1/2 oz = 140g (this applies to breadcrumbs, ground almonds etc
1 US cup of butter/margarine or sugar = 7 oz = 200g

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