Shortcrust pastry

shortcrust pastry / pâte brisée

Flavor and role

A pie pastry made by rubbing butter into flour and adding a little water. It does not puff, and bakes into a crisp, crumbly texture.

Typical dishes and uses

Mince pies, quiche, tarts, apple pie

Substitutes

Homemade: 200g flour + 100g cold butter + a pinch of salt + 3–4 tbsp cold water. Store-bought frozen pie crust also works.

Storage

2–3 days in the fridge, 3 months frozen. Thaw frozen pastry overnight in the fridge before rolling.

Main countries

United Kingdom · France

Used in this book

Mince and Cheese PieAussie Meat PieChicken Pot PieMince and Cheese PiePumpkin PieQuiche LorraineRed Wine-Braised Pepper Steak PieButter Chicken Pie (Indian × Australian)Chai-Spiced Jaggery Butter Tarts (Canadian × Indian)Hidalgo-Style Chicken Tinga Paste (Mexican Cornish Pasty)Caramelised Onion, Seared Beef and Vintage Cheddar PieChilli Con Carne Cheese Pie with Jalapeño (Mexican × New Zealand)Red Wine Braised Steak and Cheddar PieBulgogi Cheese PieKimchi Bacon Quiche

Updated 2026-10-10