How to make the perfect shortcrust pastry ?

In this article, you will learn everything to make a perfect shortcrust pastry.

• Shortcrust pastry recipe
• Frequently asked questions about shortcrust pastry
• The role of each ingredient for shortcrust pastry recipe
• Key tips for success

What is the shortcrust pastry recipe ?

Ingredients :

• 120g unsalted butter
• 90g sugar
• 235g flour
• 30g hazelnut powder
• 1 egg

Instructions:

• Mix flour, sugar, and a pinch of salt in a bowl.
• Add diced cold butter. Rub with fingertips until it looks sandy.
• Add the egg. Mix until the dough forms a ball.
• Chill in the fridge for 30 minutes.
• Preheat oven to 170°C. Roll out the dough and place in a tart tin. Bake for 20 minutes.

Watch the video course with pastry chef Aurélie Collomb-Clerc on tchac.co for more secrets.

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How to Make a Crispy Shortcrust Pastry?

• Use cold butter so it doesn’t melt.
• Rub quickly with fingers.
• Let the dough rest in the fridge.
• Don’t knead too much.
• Bake at 170°C for about 20 minutes.

What are the basic ingredients?

The basic ingredients for shortcrust pastry is flour, sugar, butter, egg and a pinch of salt. You can use different types of flour and sugar, according to your tastes. Use good quality ingredients and follow the exact proportions for best results.

How to bake shortcrust pastry without puffing?

Prick the dough with a fork and use baking weights like rice or beans, to place them on baking paper on your pie crust. Remove the weights halfway through to let it brown evenly.

Variations of shortcrust pastry

You can add citrus zest, almond or hazelnut powder, cocoa, or vanilla. For savory shortcrust pastry recipes, reduce sugar and add herbs or spices (rosemary, cumin…).

How to store and reuse the dough?

Keep leftover dough wrapped in the fridge for 4–5 days. Use it for tartlets or cookies. You can freeze it in a mold for up to 3 months.

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The role of each ingredient for shortcrust pastry recipe

La pâte sablée est réalisée à partir de 4 ingrédients clé : le beurre, le sucre, la farine et l’œuf. A chacun son rôle, une alchimie parfaite se cache derrière la pâte sablée !

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Butter

Main role: Creates a crumbly, melt-in-the-mouth texture and adds rich flavor.

• Butter is hydrophobic, meaning it repels water. This is important because it limits the formation of gluten (a stretchy protein that forms when flour and water mix).
• Less gluten = more tender and crumbly pastry.
• During baking, butter melts and creates little pockets of air, giving a light, flaky texture.
• Butter also acts like a barrier, making the dough a bit water-resistant. This helps when you add wet fillings—it prevents soggy pastry.

Best practice: Use cold butter, cut into cubes, and rub it into the flour/sugar gently with your fingertips. This creates a “sandy” texture before adding the egg.

Flavor tip: Use a high-quality butter (like Isigny AOC) for deep dairy notes. For a twist, use brown butter for a nutty taste.

Alternatives: For vegan shortcrust pastry recipe, use solid coconut oil or vegan margarine. Make sure it’s firm when cold. Coconut oil adds a light coconut note and good structure when solid.

Sugar

Main role: Adds sweetness, helps form structure, and creates a golden, crunchy finish.

• Sugar dissolves and caramelizes during baking. This gives: a golden-brown crust, a crisp bite and a richer flavor (especially with unrefined sugars).
• Sugar also draws out moisture from the butter and egg, slightly drying the dough, which makes it more stable.
• The crystals in sugar also help aerate the dough slightly when mixed with fat.

Types of sugar:

• White sugar: Common, neutral in taste, good caramelization.
• Brown sugar (like muscovado or rapadura): Adds molasses notes, richer color and flavor. Use a bit less (about 70% of the white sugar quantity).
• Coconut sugar: Low glycemic index, slightly earthy flavor.

Avoid liquid sweeteners (honey, agave) for this dough—they make the pastry too soft.

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The flour

Main role: Gives the dough structure and shape.

• Flour contains starch and proteins (mainly glutenin and gliadin). When mixed with moisture (from butter or egg), these proteins combine to form gluten.
• Gluten gives strength, but too much makes the pastry tough and chewy—not ideal for shortcrust.

We want minimal gluten development, so:

• Use cold fat.
• Mix as little as possible once the egg is added.
• Let the dough rest to relax the gluten.

Best types:

• All-purpose flour (T45 or T55): Fine, soft, low in protein.
• Whole wheat or T80/T150: More fiber, more flavor, lower glycemic index, but can make dough denser.
• Nut flours (almond, hazelnut): Replacing 20–25% of wheat flour with nut flour adds flavor and richness and reduces gluten formation.

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The egg

Main role: Brings moisture, binds the ingredients, and adds richness. Egg contains water, protein, and fat.

These:

• Hydrate the dough (let flour absorb moisture).
• Add fat, which tenderizes the pastry.
• Help with browning during baking.
• Provide structure as the proteins set in the oven.

Egg yolk adds richness and softness; egg white adds firmness and a bit of dryness.

Tips:

• Use fresh, room-temperature eggs for easier mixing.
• Prefer organic or free-range eggs (codes 0 or 1 in Europe) for better quality and sustainability.

Egg substitutes (for vegan or egg-free options): 1 egg =

• 50g aquafaba (chickpea water – gives structure like egg whites)
• 50g applesauce (adds moisture and binds – best for sweet recipes)
• 1 yolk + 30g water (more tender texture)

Key Tips for Success

Butter Temperature

Don’t let butter melt. Work with fingertips only. Chill the dough if it gets too soft. You can freeze it for 30 minutes before baking.

Handling the Dough

Don’t knead too much. Mixing develops gluten. Less gluten = crispier pastry. Use a technique called frasage to combine gently.

Baking the Pastry

Bake at 175°C (fan oven) for even cooking.

• Blind baking: 20 minutes.
• Filled tart: 30–40 minutes.

The dough will harden as it cools. Let it cool completely before serving. Follow Chef Landemaine’s tips to know how to blind bake your pie crust.

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How to Use Shortcrust Pastry

Use it for many desserts:

• Chocolate tart
• Lemon tart
• Fruit tart
• Flan

No special tools needed—just hands and a rolling pin (or a bottle!).

Make cookies with leftover dough. Cut shapes with a glass and bake for 15 minutes. Store in a jar or give as a gift.

You can also crumble baked pastry over plated desserts for added crunch!