{"id":11112,"date":"2022-09-13T15:19:15","date_gmt":"2022-09-13T18:19:15","guid":{"rendered":"https:\/\/espaconatelie.com.br\/?p=11112"},"modified":"2025-01-20T18:46:46","modified_gmt":"2025-01-20T21:46:46","slug":"how-to-make-shortcrust-pastry-in-5-minutes","status":"publish","type":"post","link":"https:\/\/espaconatelie.com.br\/en\/how-to-make-shortcrust-pastry-in-5-minutes\/","title":{"rendered":"How to Make Shortcrust Pastry in 5 Minutes"},"content":{"rendered":"\n\n<div class=\"kk-star-ratings kksr-auto kksr-align-right kksr-valign-top\"\n    data-payload='{&quot;align&quot;:&quot;right&quot;,&quot;id&quot;:&quot;11112&quot;,&quot;slug&quot;:&quot;default&quot;,&quot;valign&quot;:&quot;top&quot;,&quot;ignore&quot;:&quot;&quot;,&quot;reference&quot;:&quot;auto&quot;,&quot;class&quot;:&quot;&quot;,&quot;count&quot;:&quot;0&quot;,&quot;legendonly&quot;:&quot;&quot;,&quot;readonly&quot;:&quot;&quot;,&quot;score&quot;:&quot;0&quot;,&quot;starsonly&quot;:&quot;&quot;,&quot;best&quot;:&quot;5&quot;,&quot;gap&quot;:&quot;5&quot;,&quot;greet&quot;:&quot;&quot;,&quot;legend&quot;:&quot;Obrigado&quot;,&quot;size&quot;:&quot;20&quot;,&quot;title&quot;:&quot;How to Make Shortcrust Pastry in 5 Minutes&quot;,&quot;width&quot;:&quot;0&quot;,&quot;_legend&quot;:&quot;Obrigado&quot;,&quot;font_factor&quot;:&quot;1.25&quot;}'>\n            \n<div class=\"kksr-stars\">\n    \n<div class=\"kksr-stars-inactive\">\n            <div class=\"kksr-star\" data-star=\"1\" style=\"padding-right: 5px\">\n            \n\n<div class=\"kksr-icon\" style=\"width: 20px; height: 20px;\"><\/div>\n        <\/div>\n            <div class=\"kksr-star\" data-star=\"2\" style=\"padding-right: 5px\">\n            \n\n<div class=\"kksr-icon\" style=\"width: 20px; height: 20px;\"><\/div>\n        <\/div>\n            <div class=\"kksr-star\" data-star=\"3\" style=\"padding-right: 5px\">\n            \n\n<div class=\"kksr-icon\" style=\"width: 20px; height: 20px;\"><\/div>\n        <\/div>\n            <div class=\"kksr-star\" data-star=\"4\" style=\"padding-right: 5px\">\n            \n\n<div class=\"kksr-icon\" style=\"width: 20px; height: 20px;\"><\/div>\n        <\/div>\n            <div class=\"kksr-star\" data-star=\"5\" style=\"padding-right: 5px\">\n            \n\n<div class=\"kksr-icon\" style=\"width: 20px; height: 20px;\"><\/div>\n        <\/div>\n    <\/div>\n    \n<div class=\"kksr-stars-active\" style=\"width: 0px;\">\n            <div class=\"kksr-star\" style=\"padding-right: 5px\">\n            \n\n<div class=\"kksr-icon\" style=\"width: 20px; height: 20px;\"><\/div>\n        <\/div>\n            <div class=\"kksr-star\" style=\"padding-right: 5px\">\n            \n\n<div class=\"kksr-icon\" style=\"width: 20px; height: 20px;\"><\/div>\n        <\/div>\n            <div class=\"kksr-star\" style=\"padding-right: 5px\">\n            \n\n<div class=\"kksr-icon\" style=\"width: 20px; height: 20px;\"><\/div>\n        <\/div>\n            <div class=\"kksr-star\" style=\"padding-right: 5px\">\n            \n\n<div class=\"kksr-icon\" style=\"width: 20px; height: 20px;\"><\/div>\n        <\/div>\n            <div class=\"kksr-star\" style=\"padding-right: 5px\">\n            \n\n<div class=\"kksr-icon\" style=\"width: 20px; height: 20px;\"><\/div>\n        <\/div>\n    <\/div>\n<\/div>\n                \n\n<div class=\"kksr-legend\" style=\"font-size: 16px;\">\n            <span class=\"kksr-muted\"><\/span>\n    <\/div>\n    <\/div>\n\n<h2 class=\"wp-block-heading\" id=\"shortcrust-pastry\"><strong>Shortcrust Pastry<\/strong><\/h2>\n\n\n\n<p>You know that delicious dough that melts in your mouth? You know that <strong>savory pie crust, chicken pie, strawberry pie, lemon pie?<\/strong><\/p>\n\n\n\n<p>Well, this is the recipe I\u2019m going to share with you today, and get ready: it\u2019s so easy you\u2019ll ask yourself, \u201cWhy have I never made this before?\u201d<\/p>\n\n\n\n<h2 class=\"wp-block-heading has-text-align-center\" id=\"shortcrust-pastry-pate-brisee\"><strong>How to Make Shortcrust Pastry \/ Pat\u00e9 Bris\u00e9e<\/strong><\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Yield:<\/strong> One 25 cm (10 inch) pie or two quiches<\/li>\n\n\n\n<li><strong>Prep time:<\/strong> 5 minutes<\/li>\n\n\n\n<li><strong>Baking time:<\/strong><\/li>\n<\/ul>\n\n\n\n<p>&#8211; <strong>40 minutes at 150\u00baC<\/strong> for more liquid fillings (quiches).<br>\n&#8211; <strong>25 minutes at 180\u00baC<\/strong> for creamy fillings.<br>\n&#8211; <strong>15 minutes at 180\u00baC<\/strong> without filling<\/p>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"ingredients\"><strong>Ingredients:<\/strong><\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 medium egg<\/li>\n\n\n\n<li>500 g (about 2 cups) of flour<\/li>\n\n\n\n<li>250 g (about 1 cup) of salted margarine<\/li>\n\n\n\n<li>1 ice cube<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"preparation-method\"><strong>Preparation Method:<\/strong><\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>In a deep bowl, place the flour and make a well in the center with your hand, then add the egg, flour, and the ice cube. Mix with your hands until the dough no longer sticks to your fingers.<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"1000\" src=\"https:\/\/espaconatelie.com.br\/wp-content\/uploads\/2022\/09\/ingredientes-massa-podre.jpg\" alt=\"Shortcrust Pastry ingredients\" class=\"wp-image-474\" srcset=\"https:\/\/espaconatelie.com.br\/wp-content\/uploads\/2022\/09\/ingredientes-massa-podre.jpg 1000w, https:\/\/espaconatelie.com.br\/wp-content\/uploads\/2022\/09\/ingredientes-massa-podre-300x300.jpg 300w, https:\/\/espaconatelie.com.br\/wp-content\/uploads\/2022\/09\/ingredientes-massa-podre-150x150.jpg 150w, https:\/\/espaconatelie.com.br\/wp-content\/uploads\/2022\/09\/ingredientes-massa-podre-768x768.jpg 768w, https:\/\/espaconatelie.com.br\/wp-content\/uploads\/2022\/09\/ingredientes-massa-podre-696x696.jpg 696w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<p><strong>Important:<\/strong> If the dough is too dry, add a bit more margarine and mix well until it no longer sticks to your hands and looks slightly shiny.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>If it becomes too soft and sticky, add flour until it no longer sticks to your hands and remains slightly shiny.<\/li>\n<\/ul>\n\n\n\n<ul class=\"wp-block-list\">\n<li>At the end of the process, you can discard what remains of the ice cube.<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"1000\" src=\"https:\/\/espaconatelie.com.br\/wp-content\/uploads\/2022\/09\/massa-podre.jpg\" alt=\"Pat\u00e9 Bris\u00e9e\" class=\"wp-image-475\" srcset=\"https:\/\/espaconatelie.com.br\/wp-content\/uploads\/2022\/09\/massa-podre.jpg 1000w, https:\/\/espaconatelie.com.br\/wp-content\/uploads\/2022\/09\/massa-podre-300x300.jpg 300w, https:\/\/espaconatelie.com.br\/wp-content\/uploads\/2022\/09\/massa-podre-150x150.jpg 150w, https:\/\/espaconatelie.com.br\/wp-content\/uploads\/2022\/09\/massa-podre-768x768.jpg 768w, https:\/\/espaconatelie.com.br\/wp-content\/uploads\/2022\/09\/massa-podre-696x696.jpg 696w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<ul class=\"wp-block-list\">\n<li>To roll out the dough, you can use a plastic sheet. If you don&#8217;t have one, you can use those thin produce bags from the grocery store.<\/li>\n<\/ul>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"1000\" src=\"https:\/\/espaconatelie.com.br\/wp-content\/uploads\/2022\/09\/abrindo-massa-podre-2-1.jpg\" alt=\"rolling out the dough with a rolling pin\" class=\"wp-image-477\" srcset=\"https:\/\/espaconatelie.com.br\/wp-content\/uploads\/2022\/09\/abrindo-massa-podre-2-1.jpg 1000w, https:\/\/espaconatelie.com.br\/wp-content\/uploads\/2022\/09\/abrindo-massa-podre-2-1-300x300.jpg 300w, https:\/\/espaconatelie.com.br\/wp-content\/uploads\/2022\/09\/abrindo-massa-podre-2-1-150x150.jpg 150w, https:\/\/espaconatelie.com.br\/wp-content\/uploads\/2022\/09\/abrindo-massa-podre-2-1-768x768.jpg 768w, https:\/\/espaconatelie.com.br\/wp-content\/uploads\/2022\/09\/abrindo-massa-podre-2-1-696x696.jpg 696w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"1000\" src=\"https:\/\/espaconatelie.com.br\/wp-content\/uploads\/2022\/09\/abrindo-massa-podre.jpg\" alt=\"rolling out the dough\" class=\"wp-image-478\" srcset=\"https:\/\/espaconatelie.com.br\/wp-content\/uploads\/2022\/09\/abrindo-massa-podre.jpg 1000w, https:\/\/espaconatelie.com.br\/wp-content\/uploads\/2022\/09\/abrindo-massa-podre-300x300.jpg 300w, https:\/\/espaconatelie.com.br\/wp-content\/uploads\/2022\/09\/abrindo-massa-podre-150x150.jpg 150w, https:\/\/espaconatelie.com.br\/wp-content\/uploads\/2022\/09\/abrindo-massa-podre-768x768.jpg 768w, https:\/\/espaconatelie.com.br\/wp-content\/uploads\/2022\/09\/abrindo-massa-podre-696x696.jpg 696w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n<\/div>\n<\/div>\n\n\n\n<p class=\"has-text-align-center\"><strong><em>I don\u2019t recommend using plastic wrap because it\u2019s too flimsy and makes it hard to roll out.<\/em><\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Now divide the dough into two balls.<\/li>\n<\/ul>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Place one plastic sheet beneath the dough, then another sheet on top of the dough. Roll it out with a rolling pin until it reaches the size of the pan you\u2019ll be using.<\/li>\n<\/ul>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Then put the dough in the pan and use it for whatever you wish. It\u2019ll look like this:<\/li>\n<\/ul>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" src=\"https:\/\/espaconatelie.com.br\/wp-content\/uploads\/2022\/09\/untando-forma-768x1024.jpg\" alt=\"Pat\u00e9 Bris\u00e9e\" class=\"wp-image-479\" srcset=\"https:\/\/espaconatelie.com.br\/wp-content\/uploads\/2022\/09\/untando-forma-768x1024.jpg 768w, https:\/\/espaconatelie.com.br\/wp-content\/uploads\/2022\/09\/untando-forma-225x300.jpg 225w, https:\/\/espaconatelie.com.br\/wp-content\/uploads\/2022\/09\/untando-forma-1152x1536.jpg 1152w, https:\/\/espaconatelie.com.br\/wp-content\/uploads\/2022\/09\/untando-forma-150x200.jpg 150w, https:\/\/espaconatelie.com.br\/wp-content\/uploads\/2022\/09\/untando-forma-300x400.jpg 300w, https:\/\/espaconatelie.com.br\/wp-content\/uploads\/2022\/09\/untando-forma-696x928.jpg 696w, https:\/\/espaconatelie.com.br\/wp-content\/uploads\/2022\/09\/untando-forma-1068x1424.jpg 1068w, https:\/\/espaconatelie.com.br\/wp-content\/uploads\/2022\/09\/untando-forma.jpg 1200w\" sizes=\"auto, (max-width: 768px) 100vw, 768px\" \/><\/figure><\/div>\n\n\n<h2 class=\"wp-block-heading has-text-align-center\" id=\"golden-tips-shortcrust-pastry-pate-brisee\">\n  <strong>Golden Tips \u2013 Shortcrust Pastry<\/strong> &#8211; <strong>Pat\u00e9 Bris\u00e9e<\/strong>\n<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>For pies, don\u2019t forget to <strong>brush an egg yolk on top to brown it.<\/strong><\/li>\n<\/ul>\n\n\n\n<ul class=\"wp-block-list\">\n<li>For quiches, <strong>bake in a water bath<\/strong>. This helps prevent burning the crust before the filling is fully cooked.<\/li>\n<\/ul>\n\n\n\n<ul class=\"wp-block-list\">\n<li>When forming bases such as for lemon mousse pie or strawberry pie, after placing the dough in the pan, <strong>use a fork to prick the bottom<\/strong> so it doesn\u2019t warp or puff up.<\/li>\n<\/ul>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Another tip to achieve the dough\u2019s point faster is to use the <strong>egg and flour at room temperature and chilled margarine.<\/strong><\/li>\n<\/ul>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Don\u2019t forget to use the ice cube; <strong>that\u2019s the big secret of this dough<\/strong>.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading has-text-align-center\" id=\"let-s-get-started-by-talking-a-bit-about-this-marvel\"><strong>Pat\u00e9 Bris\u00e9e<\/strong><\/h2>\n\n\n\n<p>Pat\u00e9 Bris\u00e9e, this delicious French dough, commonly called \u201cshortcrust pastry\u201d in English (and \u201cmassa podre\u201d in Portuguese), <strong>was born from a wonderful mistake<\/strong>, when a French baker tried to innovate by making a dough with only flour and butter. Things didn\u2019t go as planned\u2014the dough didn\u2019t hold together the way he expected. So, not wanting to waste everything, he decided to press the dough into a cake pan and bake it to see what would happen. And guess what? If it hadn\u2019t been for his curiosity (or maybe his stinginess), we wouldn\u2019t have this marvel.<\/p>\n\n\n\n<h2 class=\"wp-block-heading has-text-align-center\" id=\"here-in-brazil-shortcrust-pastry\"><strong>Here in Brazil \u2013 \u201cMassa Podre\u201d<\/strong><\/h2>\n\n\n\n<p>In Brazil, this dough is called <strong>\u201cmassa podre\u201d<\/strong> (literally \u201crotten dough\u201d). Little is known about the origin of this rather unfair name. Some say it\u2019s because the dough is crumbly. Others believe it\u2019s because, in the past, it was made on a large scale and could last longer without refrigeration than regular doughs, so bakers would say \u201cgrab the dough that must be rotten\u201d (even though it wasn\u2019t). <\/p>\n\n\n\n<p>Anyway, it doesn\u2019t really matter why it has this name. All I know is that there\u2019s nothing rotten about it, and with this recipe I\u2019m giving you, you can\u2019t go wrong.<\/p>\n\n\n\n<p>With love,<\/p>\n\n\n\n<p>Nate.<\/p>\n\n\n\n<p><strong>READ ALSO:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><a href=\"https:\/\/espaconatelie.com.br\/en\/learn-how-to-make-pomodoro-sauce-authentic\/\">Learn How to Make Pomodoro Sauce: Authentic<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/espaconatelie.com.br\/en\/learn-how-to-make-a-delicious-stuffed-polpetone\/\">Learn How to Make a Delicious Stuffed Polpetone<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/espaconatelie.com.br\/en\/stuffed-flank-steak-in-the-oven-or-on-the-grill\/\">Stuffed Flank Steak \u2013 In the Oven or on the Grill<\/a><\/li>\n<\/ul>\n\n\n\n<p><strong>JOIN OUR RECIPES GROUP<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><a href=\"https:\/\/www.facebook.com\/groups\/receitasdeliciosasnatelie\" target=\"_blank\" rel=\"noreferrer noopener\">Recipes Group<\/a><\/li>\n<\/ul>\n\n\n\n<p><strong>WE ARE ON PINTEREST<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><a href=\"https:\/\/br.pinterest.com\/espaconatelie\/\" target=\"_blank\" rel=\"noreferrer noopener\">Pinterest<\/a><\/li>\n<\/ul>\n\n\n\n<p>I hope you enjoyed this <strong>Pat\u00e9 Bris\u00e9e<\/strong> recipe.<\/p>\n\n\n\n<p>With love,<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Shortcrust Pastry You know that delicious dough that melts in your mouth? You know that savory pie crust, chicken pie, strawberry pie, lemon pie? Well, this is the recipe I\u2019m going to share with you today, and get ready: it\u2019s so easy you\u2019ll ask yourself, \u201cWhy have I never made this before?\u201d How to Make [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":8780,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[422,420],"tags":[],"class_list":{"0":"post-11112","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-pasta-meat-and-bread","8":"category-recipes"},"_links":{"self":[{"href":"https:\/\/espaconatelie.com.br\/en\/wp-json\/wp\/v2\/posts\/11112","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/espaconatelie.com.br\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/espaconatelie.com.br\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/espaconatelie.com.br\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/espaconatelie.com.br\/en\/wp-json\/wp\/v2\/comments?post=11112"}],"version-history":[{"count":1,"href":"https:\/\/espaconatelie.com.br\/en\/wp-json\/wp\/v2\/posts\/11112\/revisions"}],"predecessor-version":[{"id":11113,"href":"https:\/\/espaconatelie.com.br\/en\/wp-json\/wp\/v2\/posts\/11112\/revisions\/11113"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/espaconatelie.com.br\/en\/wp-json\/wp\/v2\/media\/8780"}],"wp:attachment":[{"href":"https:\/\/espaconatelie.com.br\/en\/wp-json\/wp\/v2\/media?parent=11112"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/espaconatelie.com.br\/en\/wp-json\/wp\/v2\/categories?post=11112"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/espaconatelie.com.br\/en\/wp-json\/wp\/v2\/tags?post=11112"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}