Shortcrust Pastry (Pâte brisée)
- 500 g plain flour
- 2 tsp sugar (caster/superfine)
- 2 tsp salt
- 250 g unsalted butter (cold)
- 2 eggs
- 2 tbsp milk
- Place the flour, sugar and salt into the bowl of a food processor, and pulse to mix.
- Cut the butter into cubes and add to the food processor. Pulse until the texture resembles breadcrumbs.
- Crack in the eggs and add the milk. Pulse until the pastry just until one large piece is starting to form. You want the pastry to look shaggy and broken – don’t keep going until it completely comes together, or your pastry will be tough.
- Tip the pastry out onto your work surface. Push and press it together until it becomes one piece.
- Split the pastry into three equal pieces – they should weigh about 300g each.
- Form each piece into a flat disc and wrap with cling film.
- Any pastry that you will use in the next day or two, store in the fridge. Otherwise, store the pastry in the freezer.