The shortcrust pastry is a member of the family dough called "firm doughs", same as the sweetened short pastry (crumbled or creamed), the pasta, the noodle dough and the puff pastry.
But today, I am going to work on the shortcrust pastry known as pâte brisée.
Shortcrust pastry :
2 1/4 lb flour
1 oz salt
2 oz sugar
6 1/2 fl oz water
4 egg yolks
17 1/2 oz butter
Sift the flour and add the salt and sugar if using.
Blend the butter and the flour together.
Incorporate the egg yolks and water, working lightly with your hands.
Form the dough into a ball, covered in plastic wrap, and chill it for about 30 minutes.
- You do not have to make that quantity of dough, because that recipe is for 5 to 6 quiches/tarts depending on your pan. Divided the dough by 5 to 6 and wrap them separately and if you want: freeze them up to 3 months.
- You can also divided the recipe by 5 and get the dough for one quiche/tart.
- I use to add only 1 oz of sugar like that I can use the dough as a shortcrust pastry or as a sweetened short pastry (crumbled).
- The firm dough always need to be in the fridge for 20 to 30 minutes before using it.