This old-fashioned, all-butter shortcrust pastry recipe (pâte brisée, or basic pie crust) is not hard to make if you follow all my tips in this post. It needs only three ingredients (not counting water), comes together by hand or in a food processor, and freezes very well. Use it for sweet and savory pies, quiches, and galettes. Homemade pie dough makes all the difference.
A versatile dough
Pie-making season is here, and we're ready with homemade shortcrust pastry (pate brisée in French), a simple all-butter pie crust suitable for different sweet and savory fillings, from quiche to a colorful tomato galette or one of my favorites, the strawberry jello pie.
This is the basic recipe, the only one you'll ever need. It's very neutral, meaning it can go for savory and sweet pies. I like to use it for sweet fillings, where a sweeter dough might add too much sweetness.
What is shortcrust pastry?
It's a basic pie dough with few ingredients that can be used for sweet and savory dishes, from ham cheese quiche to bourbon pecan pie.
Shortcrust means the fat content (butter in this recipe) is high, and the baked result will be flaky and crusty. In French, it would be pate brisée.
Different from sweet shortcrust pastry, which is used exclusively for sweet dishes.
Step-by-step VIDEO
Holiday pies to make with this crust
Ingredients
It has only three ingredients, not counting water.
- Unsalted butter.
- All-purpose flour.
- Salt.
- Ice water: add water to a glass with ice in it and let it stand for a few minutes.
Quantities are listed in the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
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How to make shortcrust pastry by hand
The step-by-step recipe here is made by hand.
I strongly believe that learning this way is how we learn the most. If you know how to make pie crust by hand, making it with a mixer or food processor is a piece of cake. But if needed, you can always make it with a bowl and a spoon.
Have all ingredients measured and ready. Make sure you add the ice to the water and that the butter is as cold as possible.
Integrate flour and cold butter
Mix flour with salt and add the cubed butter pieces.
Integrate it with your hands, taking the time to break the butter cubes and mix them with the dry ingredients. This will take a few extra minutes if you use almost frozen butter. The mixture will be uneven, with different sizes of butter pieces, but as a guide, they should not be larger than red beans.
Add ice water
Add ice water, a few tablespoons, and mix with a fork and then with your hands. Add some more water and stir again. The amount should be enough for a cohesive dough. Don't add too much water from the start. See next step.
Squeeze test
If you take a bit of the dough mixture in your hand and squeeze it, it should come together with no dry patches. If it's too floury and crumbly, add more ice water, a teaspoon at a time.
Gather the dough on the counter
Transfer the shaggy mass to a clean counter and bring it together. Don't knead; just use both hands, squeezing the loose mix and gathering it together. After a few turns, you'll start to see it coming together. You must try to touch it as little as possible, but have a dough that comes together and can be rolled. Don't knead it as you would bread.
Cover and refrigerate
Flatten it into a disc. Some butter pieces might be visible, and it might have some flour spots. It will come together fully when you roll it.
It has to be wrapped well and refrigerated so it can relax.
How long do I rest it?
This pie dough needs to rest in the fridge for at least 1 hour, or in the freezer for about 20 minutes, before rolling it. Don't skip this step or your dough will be too elastic and shrink as you try to roll it. And it will be tough when it's baked.
So if you ever asked, "Why is my shortcrust pastry tough or shrinking?", the answer is that it was not rested enough in the refrigerator before you rolled it.
In the food processor
You can use a stand mixer with the paddle attachment, but be careful not to overwork it once you add the flour. If you mix it too much, the gluten develops, which is not good. The dough will not stretch as it should, and the result will not be tender and flaky.
Flour mixture and cold butter pieces are first processed until large pieces of butter still remain. The cold water is added in parts.
The final mixture is crumbly and doesn't come together. Don't overprocess it to avoid a tough dough. From here, follow step 3 above.
Freezing and thawing pie crust
Freeze this shortcrust pastry for up to 3 months. Wrap it well, label it (name and date) and freeze it.
For best results, defrost or thaw it in the refrigerator, covered. It will take hours, so do it the day before. Simply place the wrapped packet with the frozen dough in the fridge. If you defrost it at room temperature, let it reach a point where it's still very cold but can be rolled. If it gets warm or the butter starts to soften, your crust will be tough after it's baked. It won't give you the tender and flaky desired result.
Freeze the pie crust in the pan for up to 1 month. Place the lined pan in the freezer for a few hours until rock solid, then cover with plastic wrap and then foil and freeze. When you blind bake it, follow instructions in the recipe card, using it directly from the freezer.
Rolling shortcrust pastry
This is the second part of this recipe. You have your shortcrust pastry and want to bake a pie or tart.
Roll the cold dough
Make sure you have enough space and some extra flour to avoid sticking.
Make a circle a few inches larger than the pie pan.
Lining the pan
This basic pastry, or pâte brisée, is suitable for any pie pan but works best in metal pans with removable bottoms. With taller or shorter sides depending on what recipe you're making.
WATCH THE VIDEO TUTORIAL >>> Rolling and lining pie dough.
Line the pie plate
Work quickly: once you have the rolled pie dough to fit your pan, fold it in half, lift it with both hands, and place it in the middle of the pan.
Unfold the dough to cover the whole pan, and let it ease into the pan; don't stretch it to fit. This is important, so the dough shrinks as little as possible during baking. Help by adhering it to the sides with your hands, but never stretching it. Remember that.
Crimp the edges
Excess pastry: the final lined pan will have some excess pastry around. Remove it until it covers the edges (step 2 above), but doesn't hang. Then crimp it with your knuckles or a fork.
Blind baking
Blind baking is pre-baking the dough with weight on top. It is called blind because the raw pie dough is completely covered with paper (aluminum foil or parchment paper).
Why is this step recommended?
- To prevent a soggy crust: some fillings tend to seep into the unbaked dough while baking, so this step ensures that the dough develops a dry layer before the tart is filled and is not soggy after it is baked.
- To keep the shape: if left to chance without refrigerating, pricking, and blind baking, the pie dough will puff and shrink as it bakes. We don't want that. We want it to keep its shape and have enough space for the filling.
How to blind bake a crust
Preheat the oven to 350°F and remove the lined pan from the refrigerator or freezer (always my first choice).
- Cut a piece of aluminum or parchment paper larger than the tart pan. Cover the cold dough with it, adjusting it so that it takes the shape of the dough. You can also use parchment paper, but it's usually coarser and more challenging to make it take the shape of the pan and cover the dough well.
- Add weight. I use ceramic pie weights that you can buy online, but raw grains and legumes, such as beans, lentils, rice, or even flour, can be used. Simply fill the aluminum paper with flour, rice or whatever you're using until you have added a layer of weight that will be enough to keep the paper down during baking.
- Bake for 15 minutes. It might be a few minutes, more or less, depending on the type of pie crust, but the idea is to let the dough bake and dry out enough so that we can lift the aluminum paper without having bits of raw dough attached to it. The paper should lift easily, and the dough below should be half-baked and slightly wet.
- Bake it for about 10 more minutes. Just until it loses its shine and is dry. Don't let it bake completely unless you're using a no-bake filling.
Cold pie crust
Cut a piece of aluminum larger than the tart pan. Cover the cold dough with it, adjusting it so that it takes the shape of the dough. You can also use parchment paper, but it's usually coarser and more challenging to make it take the shape of the pan and cover the dough well.
Add weight. Use ceramic pie weights that you can buy online, or raw grains and legumes, such as beans, lentils, rice, or even flour. Simply fill until you have added a layer of weight that will be enough to keep the paper down during baking.
Pre-baked crust
It will be slightly golden and dry, but not fully baked. Now you can fill it and continue baking the final pie.
Kitchen notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
- Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer (like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
- Don't overwork the dough: for tender crusts, you need to work it as little as possible but integrate the ingredients very well. A food processor or pastry blender and scraper (if making it by hand in a bowl) can help with the first step, where the cold butter is mixed with the flour.
- Resting time: is essential if you want the pie dough to roll easily and be tender and crisp after it's baked. The resting time allows it to relax, making it easier to roll without stretching.
- Make ahead: you can keep this homemade pastry in the fridge for 5 days or frozen for up to 1 month. Always well wrapped to prevent dryness.
Easy Shortcrust Pastry Recipe (Pâte Brisée)
Ingredients
- ¾ cup ice water, estimated amount
- 2 ½ cups all-purpose flour
- 1 cup unsalted butter, very cold
- ½ teaspoon salt
- 1 tablespoon sugar, optional (for sweet pies)
Instructions
- For the ice water, put 3-4 ice cubes in a measuring cup and fill it with cold water to about a cup. Reserve while preparing the rest of the recipe and measure when needed. You'll have to measure it again when prompted to use it below.
- Cut 1 cup unsalted butter into small pieces. Keep it refrigerated if while measuring the rest of the ingredients.
- By hand: place 2 ½ cups all-purpose flour, ½ teaspoon salt and 1 tablespoon sugar in a large mixing bowl and stir to combine. Scatter 1 cup unsalted butter, cold and in small pieces, and integrate until the butter is the size of peas and beans. It will be irregular. Use your hands or a pastry cutter or dough blender. Add ½ cup ice water and stir to mix with a fork. Add the remaining ¼ cup ice water as needed, and mix to integrate until it barely comes together.
- With a food processor: place 2 ½ cups all-purpose flour, ½ teaspoon salt and 1 tablespoon sugar, if using. Add 1 cup unsalted butter, cold and diced, and pulse on/off until the butter is the size of peas and beans. Add ½ cup ice water and pulse a few times. Add the remaining ¼ cup ice water and pulse until it barely comes together.
- In both cases, check the dough. Even though it looks crumbly and dry, if you take some and squeeze it with your hand, it should come together. If it doesn't and is floury, add a teaspoon more water at a time until you squeeze and it comes together. Be careful of adding too much water. It should not be wet and sticky.
- Transfer the shaggy dough to a barely floured surface and gather it together into a ball. Don't overwork it, or the dough will be tough. Use both hands to bring it together and squeeze with your palms until you can form a disc. Wrap it in plastic and refrigerate for 1 hour or up to 3 days. Or freeze for 20 minutes or up to 3 months.
Lining the pan:
- When you're ready to use it, roll it on a lightly floured surface, starting from the middle and making sure the size is at least 1 inch bigger than the pan you're using.
- Carefully place in the ungreased pie pan. Trim the edges, prick the surface and refrigerate for half an hour or freeze for 15 minutes. This extra resting period helps with achieving a flaky pastry.
Blind-baking:
- Preheat oven to 350ºF (180ºC)
- Put a large piece of aluminum foil over the cold dough surface and add weights (I use dried beans). Make sure the foil and beans reach the edges so the whole surface is weighed down. Bake for about 15 minutes. Lift the foil and weights and continue baking for 10 more minutes, or until it's dry and starting to color.
- Your pie crust is ready to use with a filling that needs to be baked. If you're using an unbaked filling (like the strawberry pie, for example), bake it for about 20-25 minutes after removing the foil, until golden, dry and fully baked.
Ilona says
Really tasty and flaky. Easy to do and definitely worth the time and effort. Be sure to allow time for and follow the resting steps.
We made a rich beef and mushroom filling in the slow cooker which when combined with the buttery pastry was delicious.
Vollmer says
Great recipe. Very detailed explanation. Thank you.
Jane says
Thankyou so so much for the easy detailed instructions for making this pastry. I'm feeling so much more confident now to give it a try. I've always bought my pastry as did'ent have a recipe or instructions that gave me the confidence to make it myself. I'll let you know how it all goes. Again many thanks for taking the time to help non confident cooks like myself do things we would'ent otherwise. God Bless you heaps.
Paula Montenegro says
Hi Jane! Thanks for the comment, it means a lot. Let me know if you have additional questions and always remember that we all started from scratch, without skills, and practiced until it turned out the way we wanted. Don't be discouraged and have fun in the process!
Romina says
Thank you for sharing this! Nothing beats handmade pastry
Bintu | Recipes From A Pantry says
Such a handy guide. We love making our own shortcrust pie pastry in our house!
Demeter says
Homemade is always so better! This recipe couldn’t have come at a better time with the upcoming holidays quickly approaching.
Julia says
Homemade shortcrust pastry is so easy to make, isn't it! Plus it tastes so good! Love your step by step photos and video!
Kushigalu says
Thanks for sharing all the tips and tricks. I would love to make this for holidays. Bookmarked!