Pâte Brisée (Basic Savoury Shortcrust Pastry)

Pâte Brisée is a classic French shortcrust pastry. It is buttery, crisp, and tender — perfect for savoury tarts, quiches, pies, and galettes. The basic ratio is 2 parts flour to 1 part fat.

Yield: Enough for one 23–25 cm (9–10 inch) tart or quiche base (or two smaller ones).

Ingredients:

• 200 g plain flour (all-purpose flour)
• 100 g unsalted butter, cold and diced into small cubes
• 1 tsp salt
• 30–50 ml cold water (approximately 3–5 tablespoons)

Instructions:

1. Prepare the dry ingredients: Sift the flour into a large mixing bowl. Add the salt and the diced cold butter.
2. Rub in the butter: Using your fingertips, gently rub the butter into the flour and salt until the mixture resembles fine breadcrumbs or coarse sand. Work quickly to keep the butter cold — do not overwork the dough.
3. Add water and form the dough: Gradually add the cold water, one tablespoon at a time, and mix with a knife or your hands until the mixture just comes together into a smooth dough. You may not need all the water. The dough should be soft but not sticky.
4. Rest the dough: Shape the dough into a flat disc, wrap it tightly in cling film (plastic wrap), and refrigerate for at least 30 minutes (or up to 2 days). This relaxes the gluten and makes rolling easier.
5. Roll and use: On a lightly floured surface, roll out the chilled dough to about 3–4 mm thick. Use it to line your tart tin or pie dish. Trim the edges and prick the base with a fork (docking). For blind baking: Line with baking paper and fill with baking beans or rice. Bake at 180°C (350°F) for 15 minutes, then remove the weights and bake for another 5–10 minutes until lightly golden.

Tips for success:

• Keep everything cold — cold butter and cold water give the flakiest result.
• Do not overwork the dough; this keeps it tender.
• You can make the dough in a food processor: pulse flour, salt and butter until crumbly, then add water until it just forms a ball.
• For extra flavour in savoury recipes, you can add a pinch of black pepper or dried herbs.