Savory Shortcrust Pastry Dough (Pâte à Brisée Salée) Recipe

Prep Time Cook Time Serves
10m 1 9-inch pie plate or 10-inch quiche plate

In French pastry making there are two basic doughs you need to know: the savory pastry dough and the sweet pastry dough. Just from the names you can see how each dough is used. The sweet dough contains sugar and so is used for desserts. Quiche is perhaps the most common French dish that requires a good savory dough. This is the recipe I learned at Le Cordon Bleu.


  • 1 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 7 tablespoons cold unsalted butter
  • 4 tablespoons ice water


In a large bowl, stir together the flour and salt. Cut the butter into small pieces and add to the flour mixture. Using your hands or a pastry cutter, work the butter and flour together until you have what looks like a coarse crumb mixture. Add 2 tablespoons of the water and stir together with a fork. The dough should start to come together into a ball. If the mixture is still dry, add more water, a tablespoon at a time, until the dough forms a ball. Wrap the dough up into plastic wrap and keep in the fridge until ready to use.


This dough will keep up to two days (well-wrapped) in the fridge or up to three months in the freezer.



Once your dough comes together in a ball, resist the urge to knead it or work it anymore. For a flaky and tender dough, it is important not to overwork the gluten in the flour.

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