Classic shortcrust pastry is a staple in the kitchen. It’s not just for pies and tarts, it can also be a delicious addition to your favorite savory dishes.

Classic shortcrust pastry

Preparation : 20 min | Cooking : None | Refrigeration : 1h | 2 x 9″ (23 cm) diameter rolls

Pâte brisée classique


Shortcrust pastry is made of butter, flour and water. The butter binds the ingredients together, making the dough light and flaky. To get that delicious crust on your food, you’ll also need lemon zest to flavor it and flavorings like vanilla extract to enrich it.

The best time to make a classic shortcrust pastry is when you want something light. You can serve it as an appetizer at a holiday meal or as a dessert with friends! We love combining this pastry with custard-based desserts like steamed puddings or crème brûlée.

The great thing about classic shortcrust pastry is its versatility. Whether you are looking for something sweet or savory, there is a recipe for you. You can also customize your own recipe by adding the ingredients of your choice – from fresh herbs to eggs – and making it unique.

When baking with classic shortcrust pastry, it’s important not to overcook it. If your dough is too soft or doesn’t have enough structure when you open it, it will collapse when you bake it. To avoid this, make sure your dough has been properly chilled before baking (if possible), and also try to use smaller pieces so they don’t take as long to bake.