Pâte Brisée (Shortcrust Pastry)

This is my go-to recipe for any recipe requiring a sweet pie crust. I use icing sugar but you could use caster sugar instead. However, using icing sugar will make the dough less stick and easier to work with.

Don’t be put off by my use of a stand mixer. The recipe will work equally well by cutting the butter with two knives, a pastry cutter or simply with your fingers. I use the standing mixer because a) it’s there and b) I’m a bit lazy. As long as you work with the butter quickly so it doesn’t warm up, you can do this whichever way you want.

I use a mix of egg and water because I like the richness it brings to the dough. You can use all water if you prefer. Vodka, oddly, also works well.

 

Adapted from Melissa Weller, A Good Bake:

Makes 1kg of dough (enough for one double-crust pie)

340g Unsalted butter, cold

450g AP Flour

35g Icing sugar

1tsp Salt

50g Egg (about one egg)

About 70g Water (weight the egg first, add water to make up a total of 120g)

 

  1. Cut the butter into 1/2-inch think pieces. Lay the pieces on a plate and put the plate in the freezer for 10 minutes

  2. Measure the egg and water mixture in a small bowl or glass. Mix it lightly with a fork to break up the yolk.

  3. Combine the flour, sugar and salt in the bowl of stand mixer fitted with the paddle attachment and give it a good mix.

  4. Add the butter from the freezer to the flour mixture and combined on low speed for about 2 minutes or until the mixture resembles coarse crumbs with some large chunks of butter remaining.

  5. Turn off the mixer and use your fingers to check the size of the butter chunks. Use your fingertips to flatten any pieces larger than a 20p.

  6. With the mixer running on low speed, add the water and egg to the flour until the dough comes together. Do not mix until the dough is smooth.

  7. Put the dough on your work surface and cut in half. Place each piece on a large piece of plastic wrap and use the plastic wrap to gather the dough in a cohesive ball with minimal manipulation. Wrap tightly, shape into a disc and place in the refrigerator for at lease 2 hours and up to 2 days. You could also freeze it for up to 1 month.

Laurence Reeves