Every great French quiche begins with a great pastry. This classic pâte brisée is rich with European butter, delicately crisp, and sturdy enough to support a silky custard while remaining wonderfully tender with every bite. Though it uses only a handful of simple ingredients, the secret lies in keeping everything cold and handling the dough as little as possible.

Whether you’re baking an authentic Quiche Lorraine or another favorite savory tart, this homemade crust is one of those recipes worth committing to memory. Once you’ve tasted the difference, it’s hard to go back to store-bought.

WHAT YOU’LL NEED

• ALL PURPOSE FLOUR: A dependable all-purpose flour creates a tender yet sturdy crust that holds the rich quiche filling beautifully.
• GOOD QUALITY BUTTER: European-style butter contains more butterfat, creating exceptional flavor and the flaky layers that make homemade pastry so memorable. Kerrygold is the only butter I buy.
• EGG: One egg enriches the dough, adding color, structure, and tenderness.
• SEA SALT: A small amount enhances the butter and balances the richness of the finished crust.
• ICE WATER: Keeping the water ice cold helps prevent the butter from melting before baking, which is the secret to flaky pastry.

Jump to printable recipe for precise measurements

STEP-BY-STEP INSTRUCTIONS

Step1: Cut the butter into small cubes and arrange on a small plate. Freeze for 20 minutes.

This is crucial: The butter and water you use should in this recipe should be very cold—not room temperature, not cold from the fridge, *ice cold*. Ice-cold butter better distributes into the flour, and ice-cold water allows the dough to come together without melting the butter, both of which are key to producing tender, flaky dough.

Step 2: Add the flour and salt to a food processor, then pulse to combine. Add the butter and process for 10 continuous seconds, until the mixture looks like coarse breadcrumbs.

Step 3: Add the egg and process for 5 seconds. Add the ice water and process for 20 seconds. The dough should now start clumping together.

Step 4: Turn the mixture out onto a work surface. The mixture will easily hold together when pressed. Using your hands, gather the dough into a ball then flatten into a disk, kneading it as lightly as possible.

If you’re making shortcrust pastry right before you need to use it, gather it into a disk, set it on a lightly floured surface, and roll it out to the required size. Ease into a pie or tart pan, lay flat on a baking sheet, or cut out and fit into muffin pans if making tartlets. Refrigerate for 30 minutes to an hour. Use as instructed by the recipe.

IF YOU’RE NOT USING YOUR PIE CRUST RIGHT AWAY

You can alternatively wrap the ball of shortcrust pastry in plastic wrap and refrigerate it for 3 days, or freeze for 1 month.

Bring refrigerated shortcrust pastry back to room temperature at least 30 minutes before rolling. Thaw frozen shortcrust pastry overnight in the refrigerator, then bring back to room temperature at least 30 minutes before rolling.