Basics/ Desserts

Shortcrust Pastry

For those who know me pretty well now or those who follow on social networks (Instagram, Facebook, Pinterest … yes ! I’m on Pinterest too now !!), you do know that I love the brand De Buyer. And I follow what they do carefully …

A few weeks ago, I found a video showing how to dispose a shortcrust pastry in a mold.

My recipe is good but I often have issues of structure, putting the pastry in the mold is often a nightmare. So I contacted them for advice and they were kind enough to send me their own recipe. So thank you De Buyer, I can now share it with you guys !

Besides, the huge advantage is that you can easily make it with your traditional food processor like Kitchen Aid or kMix (that’s the one I have) or simply with your own hands !

This pastry has a delicious butter taste (I’m not going to lie, there is quite a nice amount of it …) and give a crunchy structure to any tart whether it is sweet or savory. Do try it, it really makes a huge difference.

Plus, it is prepared in 3 seconds … It’s not as if you were making a puff pastry … I admit, I’m always tired even before starting to make puff pastries !! I’m too impatient maybe …

The ingredient quantities enable you to have 2 to 3 pastries and you can easily freeze the remaining ones …

So it is tart or quiche season, let’s make shortcrust pastry !!

Chef ! The recipe please ! !

Shortcrust pastry

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Serves: 3 Difficulty: easy Price: $
Cooking Time: 10 min


  • 500 g flour
  • 380 g butter at room temperature
  • 1 egg yolk
  • 32 g sugar
  • 4 g salt (1 generous teaspoon)
  • 100 g milk



Mix the flour, salt, sugar and soft butter until you get a sandy structure.


Add the egg yolk.


Finish with adding the milk.


Use immediatly or spread between 2 baking paper sheets and keep in your fridge.


I often add 50 g flour at the end, depending on the pastry consistency. If you want a savory pastry, just skip the sugar.









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  • Reply
    Marie Laure Lavier
    Tuesday April 2nd, 2019 at 07:19 PM

    Les proportions sont parfaites! Merci

    • Reply
      Tuesday April 2nd, 2019 at 09:16 PM

      Merci à vous Marie-Laure !!! 😉

  • Reply
    Friday May 15th, 2020 at 02:56 PM

    Merci beaucoup

    • Reply
      Saturday May 16th, 2020 at 10:28 AM

      avec plaisir !

  • Reply
    Mignerey Anita
    Wednesday November 22nd, 2023 at 10:06 PM

    J’ai fait une quiche lorraine dans un cercle perforé avec ta pâte brisée : je ne regrette pas d’avoir adopté ta recette MERCI ??

    • Reply
      Saturday November 25th, 2023 at 10:23 AM

      Merci beaucoup Anita !!

  • Reply
    Friday January 19th, 2024 at 06:38 PM

    Bonsoir ! Est-ce que cette pâte se congèle ? Car par exemple pour faire votre gâteau au fromage frais je n’ai besoin que de 300g de pâte. Merci beaucoup !

    • Reply
      Saturday January 20th, 2024 at 12:01 PM

      oui sans souci !

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