All Butter Short Crust Pastry

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Pâte brisée is a French short crust and can be made sweet or savory. This is a savory crust. Pâte is paste or dough in French and brisée is to break. The butter is cut into pieces and the flour is mixed into it ideally by slowly breaking the butter into the flour. In warmer weather like India this recipe works well because the dough should be shaped as a slightly flattened disc rather than a ball so it chills faster and is easier to roll out. In hot humid weather it helps to chill the knife and fork one plans to use as well as use a metal or glass bowl thats been chilled in the fridge. The cooler the ingredients and the less the flour comes in contact with warmth, which means handling it as little as possible the lighter and flakier the crust will be.



4 cups all-purpose flour
300 grams chilled unsalted butter, cut into small pieces using a fork and knife
Pinch salt
Ice cold water as required for binding

Large metal or glass mixing bowl refrigerated

knife and fork refrigerated


In a large mixing bowl use a fork and a knife to blend the flour, the butter, and the salt until the mixture resembles breadcrumbs. Sprinkle 2 tablespoons ice cold water, toss the mixture until the water is incorporated, then add another 2 tablespoons of cold water and using your finger tips form the dough into a flattish ball. Knead the dough very gently for no more than a minute. Do not press the dough down too hard. Slowly distribute the fat and roll into a round and slightly flat disc shape sing your finger tips lightly.  Wrapped the dough in a clean, dry, air tight plastic bag or container and refrigerate 75 minutes in warm weather before it is ready to roll.

Roll and bake as per the requirements of your recipe. Depending on the filling, the kind of pie or tart dish you use temperatures and quantities will vary.