Classic French Shortcrust Pastry (Pâte Brisée)

Follow our step-by-step guide on how to make Classic French Shortcrust Pastry (Pâte Brisée).

1. Step 1

   In a food processor, combine the flour, sugar, and salt. Pulse 3 to 4 times to mix the dry ingredients.

2. Step 2

   Add the cubed butter to the mixture and pulse until the mixture resembles coarse crumbs.

3. Step 3

   With the processor running on low speed, gradually pour in the ice water through the feed tube until the dough holds together when pinched. Be careful not to add too much water.

4. Step 4

   Divide the dough into two equal pieces and shape each into a disc on a lightly floured surface.

5. Step 5

   Wrap each disc in wax paper or parchment paper, then in plastic wrap, and refrigerate for at least 30 minutes or until ready to use.

6. Step 6

   When ready to use, roll out one disc of dough on a lightly floured surface, using a floured rolling pin and placing the dough between two sheets of parchment paper to achieve the desired thickness.

7. Step 7

   Butter two 9-inch tart pans. Carefully roll the crust onto the rolling pin and unroll it over the prepared tart pans. Gently press the dough into the sides of the pans and trim any excess with your fingers or a knife.

8. Step 8

   Fill the crusts with your desired filling and bake according to the instructions for your filling.