Ritzy Short Pastry (pate brisee)

By WheretheMagicHappens

Short pastry is traditionally made with water. However, it is much more crumbly if egg is used, in which case it is really a non-sweetened version of pate a foncer.

Ingredients

• This recipe makes approximately 9 ounces of dough, enough for one 8-inch tart or 30 miniature quiche
• 7/8 cup flour,
• a pinch of Salt
• 6 tbsp butter, softened by beating with a rolling pin and broken into small pieces
• 2 to 2 -1/2 tbsp water or 1/2 egg lightly beaten

Preparation

Step 1

In A Food Processor:
Process all the ingredients with the exception of the water or egg until a crumbly mixture is formed.

Add the water or egg and continue processing until the dough starts to come together into a ball. Stop the machine immediately.

Form the dough into a ball, then place it in a plastic freezer bag and refrigerate for about 1 hour before using.

By Hand:
Place the flour in a bowl or on a clean surface. Sprinkle with salt and dot with the pieces of butter.

Rapidly pinch the butter and flour together until a crumbly mixture is formed. Add the water or egg and mix the ingredients together with your hands until a smooth, nearly homogenous dough is formed, but working the dough as little as possible.

Form the dough into a ball, then place it in a plastic freezer bag and refrigerate for about 1 hour before using.

















Short pastry is traditionally made with water. However, it is much more crumbly if egg is used, in which case it is really a non-sweetened version of pate a foncer.

If the dough is refrigerated for more than 1 hour, leave it at room temperature for about 5 minutes before rolling it out.