The Perfect Shortcrust Pastry (Pâte Brisée)

The Perfect Shortcrust Pastry (Pâte Brisée)

  • Preparation 10 min
  • Chilling 30 min
  • Makes Two 23 to 25-cm (9 to 10-inch) crusts
  • Vegetarian
  • Nut-free
  • Egg-free




  • In a food processor

  • By hand

Note from Ricardo

You're afraid to make a pie crust? Use the food processor. It’s as easy as pie! The dough can be refrigerated for up to three days or frozen for up to three months. Thaw in the refrigerator before rolling it out, let it sit at room temperature until it is supple enough to use.

Personal Note

To help you with this recipe

RICARDO Rolling Pin

RICARDO Rolling Pin

20.99 $

Every good cook should have this rolling pin in their kitchen. It is worthy of professional pastry chefs. This rolling pin is non-stick and solid, and hard wood handles provide stability and comfort.

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