Pâte Brisée (Shortcrust Pastry)

A classic French shortcrust pastry - flaky and buttery, the perfect base for pies and tarts.

🍽️ Makes 1

Ingredients

225 g		plain flour
1 pinch		salt
1 tbsp	15 ml	caster sugar
120 g		unsalted butter, diced and chilled
2-4 tbsp	30–60 ml	ice-cold water

Place the flour, salt and sugar into the bowl of the food processor fitted with the blade and pulse once or twice to combine.
Add the cold butter and pulse once or twice, just until the butter starts to break down - you want to see chunks of butter, as this creates the flaky, light texture of pâte brisée.
Drizzle in 2 tbsp of the water and pulse until the mixture just starts to come together (you may need to add up to 4 tbsp). Stop processing when the pastry starts to form clumps, before it comes together in a ball, as this would make the pastry tough.
Tip the mixture out onto the work surface and, using your hands, gently bring it together and form a flat round. Wrap in clingfilm and refrigerate for at least an hour before using.
The pastry can be used in all manner of recipes, including pies and tarts, baked according to the recipe.