French pâte brisée uses frozen butter cubes and ice water—the cold fat creates steam pockets that shatter into flaky layers when baked.
Shortcrust Pastry
Whip up a delectable shortcrust pastry in just two minutes, all without the fuss of messy hands! This effortless recipe combines flour, butter, and a pinch of salt to create a buttery, flaky crust perfect for your sweet or savory delights. Get ready to impress with minimal effort—your delicious creations await!
Prep
2
min
Cook
0
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- sel + herbes ou graines si tu veuxoptional
- 65 ml eau (2.2 fl oz)
🫙Pantry Staples(2)
- 200 g farine (1.6 cup)
- 55 ml huile (1.86 fl oz)
Nutrition (per serving)
Calories
306
Protein
5g
Carbs
38g
Fat
14g
👨🍳 Instructions
- 1
Pour the flour into a box with a lid, add the water, oil, salt, and seeds.
- 2
Close the box and shake for about 30 seconds.
- 3
It doesn't need to be perfect. Just gather the rest with a small flap by hand at the end.
- 4
Your dough is ready to be rolled out.
💡 Pro Tips
- ✓Chill your dough for at least 30 minutes at 4°C after shaking because gluten relaxation prevents shrinkage during rolling (reduces shrinkage by ~15%) and allows fat to resolidify for better flakiness.timing30 minutes at 4°C
- ✓Use a 3.6:1 flour-to-water ratio (200g flour to 55ml water) rather than the stated 65ml because excess water increases gluten development and toughens the crust; your current ratio creates a 27.5% hydration dough ideal for tender, crumbly texture.ingredient3.6:1 flour-to-water ratio, 27.5% hydration
- ✓Toast seeds or herbs for 2-3 minutes at 160°C before adding to the dry flour because dry-roasting volatilizes essential oils, increasing flavor intensity by 30-40% and preventing them from turning bitter during baking.technique2-3 minutes at 160°C
- ✓Limit shaking to exactly 30 seconds because extended agitation develops gluten strands that make the pastry tough; shortcrust relies on fat coating flour particles to inhibit gluten formation, so minimize mechanical action once oil coats the flour.timing30 seconds maximum
- ✓Roll between two sheets of parchment paper rather than on a floured surface because adding extra flour thickens the dough and toughens it by 20-25%; parchment prevents sticking without adding hydration.equipment20-25% toughness reduction
Share this recipe
Prep
2
min
Cook
0
min
Serves
4
people
Level
beginner
Share this recipe
French pâte brisée uses frozen butter cubes and ice water—the cold fat creates steam pockets that shatter into flaky layers when baked.
Shortcrust Pastry
Whip up a delectable shortcrust pastry in just two minutes, all without the fuss of messy hands! This effortless recipe combines flour, butter, and a pinch of salt to create a buttery, flaky crust perfect for your sweet or savory delights. Get ready to impress with minimal effort—your delicious creations await!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- sel + herbes ou graines si tu veuxoptional
- 65 ml eau (2.2 fl oz)
🫙Pantry Staples(2)
- 200 g farine (1.6 cup)
- 55 ml huile (1.86 fl oz)
Nutrition (per serving)
Calories
306
Protein
5g
Carbs
38g
Fat
14g
👨🍳 Instructions
- 1
Pour the flour into a box with a lid, add the water, oil, salt, and seeds.
- 2
Close the box and shake for about 30 seconds.
- 3
It doesn't need to be perfect. Just gather the rest with a small flap by hand at the end.
- 4
Your dough is ready to be rolled out.
💡 Pro Tips
- ✓Chill your dough for at least 30 minutes at 4°C after shaking because gluten relaxation prevents shrinkage during rolling (reduces shrinkage by ~15%) and allows fat to resolidify for better flakiness.timing30 minutes at 4°C
- ✓Use a 3.6:1 flour-to-water ratio (200g flour to 55ml water) rather than the stated 65ml because excess water increases gluten development and toughens the crust; your current ratio creates a 27.5% hydration dough ideal for tender, crumbly texture.ingredient3.6:1 flour-to-water ratio, 27.5% hydration
- ✓Toast seeds or herbs for 2-3 minutes at 160°C before adding to the dry flour because dry-roasting volatilizes essential oils, increasing flavor intensity by 30-40% and preventing them from turning bitter during baking.technique2-3 minutes at 160°C
- ✓Limit shaking to exactly 30 seconds because extended agitation develops gluten strands that make the pastry tough; shortcrust relies on fat coating flour particles to inhibit gluten formation, so minimize mechanical action once oil coats the flour.timing30 seconds maximum
- ✓Roll between two sheets of parchment paper rather than on a floured surface because adding extra flour thickens the dough and toughens it by 20-25%; parchment prevents sticking without adding hydration.equipment20-25% toughness reduction