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Julia Child’s Pastry Dough (shortcrust pastry) (method #1 : by hand)
2016-08-24
- This Recipe
- Chef: Julia Child
- Cuisine: French Cuisine
- Course: Base, Pie Dough, Savory Pie Dough, Shortcrust Pastry Dough
- Difficulty: Easy
- Category: Base
- Yield: 2 tarts or quiches of 10" in diameter
- Preparation Time: 15 Minutes
- This Post
- Author : FX (François-xavier)
- Category: Recipe
- Posted on: Wednesday August 24, 2016
- Comments : No Comment
-
Languages :
English | 
Français
- Ingredients
- Vegetable shortening (crisco),
- Print This Recipe
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La version Française se trouve ICI |
An essential pastry in French Cuisine, often used for the base of tarts and quiches Don't forget to share your photos once you tried this recipe! HERE |
About this recipeA great recipe of French Pastry Dough (Shortcrust pastry), for tarts, savory pies and quiches |
 |
Julia Child, we owe you respect |
This is a recipe of Julia Child. I have a great respect for Julia, for the dedication to French Cuisine and her huge work to assemble the French recipes and techniques in her book
She acquired her knowledge while living in Paris and studying at the Cordon Bleu de Paris
Julia spent many years in Paris and discovered the French food, and while attending the Cordon Bleu, learned about French cuisine techniques.
When she moved back to the United States, Julia Child published her book "Mastering the Art of French Cooking, Vol.1", a masterpiece that is still a best seller that you still can find nowadays in all bookstores in the states. What an impressive undertaking !
To purchase online, see HERE
She acquired her knowledge while living in Paris and studying at the Cordon Bleu de Paris
Julia spent many years in Paris and discovered the French food, and while attending the Cordon Bleu, learned about French cuisine techniques.
When she moved back to the United States, Julia Child published her book "Mastering the Art of French Cooking, Vol.1", a masterpiece that is still a best seller that you still can find nowadays in all bookstores in the states. What an impressive undertaking !
To purchase online, see HERE
In fact, the book was written with two French ladies, Simone Beck and Louisette Bertholle
These three ladies met in Paris and started an informal school "L'école des trois gourmandes" (The School of the Three Food Lovers). Whenever Julia appeared on television, she kept the same name on a sticker on her chest.
After writing her book, Julia appeared on American television in a series called "The French Chef"
These three ladies met in Paris and started an informal school "L'école des trois gourmandes" (The School of the Three Food Lovers). Whenever Julia appeared on television, she kept the same name on a sticker on her chest.
After writing her book, Julia appeared on American television in a series called "The French Chef"
I learned about Julia Child quite late : While living in Pasadena, I followed a couple classes at the Cordon Bleu in Pasadena, and the teachers mentioned Julia and her book (see HERE). Call it a Coincidence: Julia lived in Pasadena and studied at the Cordon Bleu (but the one in Paris)
I learned about Julia Child quite late : While I was studying classes at the Cordon Bleu in Pasadena, my teachers mentioned Julia and her book. Coincidence: Julia lived in Pasadena and studied at the Cordon Bleu (but that in Paris). Here's a photo of my mug with that house:
This house is not a museum but a private house
I learned about Julia Child quite late : While I was studying classes at the Cordon Bleu in Pasadena, my teachers mentioned Julia and her book. Coincidence: Julia lived in Pasadena and studied at the Cordon Bleu (but that in Paris). Here's a photo of my mug with that house:
This house is not a museum but a private house
House of Julia Child
625 Magnolia Avenue
Pasadena, California
625 Magnolia Avenue
Pasadena, California
Julia in Paris |
And when I visited Paris, (see HERE), I had to walk by the place she had been living in Paris...
House of Julia in Paris
81, rue de l'Université
75007 Paris
France
81, rue de l'Université
75007 Paris
France
Le Film "Julie et Julia" |
You probably saw the movie about Julia Child "Julie and Julia", starring Meryl Streep et Amy Adams
To purchase online, see HERE
To purchase online, see HERE
The movie shows Julia's life, including her days at the Cordon Bleu Paris
The movie tells the story when Meryl Streep (Julia Child) lives in Paris and then in the States
The movie tells the story when Meryl Streep (Julia Child) lives in Paris and then in the States
The house of Julia, in the movie, is not 'rue de l'université' as I told you earlier, the movie location was a bit further, and of course I had to see it as well, as I enjoyed very much the movie !
House of Julia (movie)
10, Rue de Seine
75006 Paris
France
10, Rue de Seine
75006 Paris
France
There are other film locations to discover while in Paris : This article talks about those places
Julia Child's book "Mastering the Art of French Cooking, Vol.1" is a must-have...
To purchase online, see HERE
I initially thought the book would not be very useful, to be honest. However I changed my mind : it is very useful ! Julia captured the traditional recipes, and this information is important to us, food lovers
Julia Child's book "Mastering the Art of French Cooking, Vol.1" is a must-have...
To purchase online, see HERE
I initially thought the book would not be very useful, to be honest. However I changed my mind : it is very useful ! Julia captured the traditional recipes, and this information is important to us, food lovers
 | The Recipe in the bookThe recipe is on page 140 |
Modifications to the original recipeI modified only a few things...
|
All recipes of Shortcrust Pastry Doughs  
All the Recipes of Shortcrust Pastry Doughs are HERE |
Ingredients
 | For 2 tarts, 9.84" (or 9 27/32" or 25 cm) in diameter2 ¼ Cups Flour (330 grams)1 teaspoon of Salt¼ teaspoon of Sugar¾ Cup Butter (170 grams)¼ Cup Vegetable Shortening (50 grams)½ Cup Water (113 grams) |
For 1 tart, 9.84" (or 9 27/32" or 25 cm) in diameter1 ¼ Cup Flour (165 grams)½ teaspoon of Salt1/8 teaspoon of Sugar⅓ Cup Butter (85 grams)2 Tablespoons Vegetable Shortening (25 grams)¼ Cup Water (56.5 grams) |
For 1 tart, 9.05" (or 9 1/16" or 23 cm) in diameter1 Cup Flour (139.6 grams)0.4 teaspoon of Salt0.1 teaspoon of Sugar⅓ Cup Butter (71.9 grams)2 Tablespoons Vegetable Shortening (21.1 grams)3 Tablespoons Water (47.8 grams) |
For 1 tart, 7.87" (or 7 7/8" or 20 cm) in diameter¾ Cup Flour (105.6 grams)0.3 teaspoon of Salt0 teaspoon of Sugar4 Tablespoons Butter (54.4 grams)1 Tablespoon Vegetable Shortening (16 grams)3 Tablespoons Water (36.1 grams) |
You will need...
Steps
1. Dice the
2.
Do not let it melt or even soften : Julia Child mentions that the
3.
If the
Butter
(¾ Cup or 170 g)2.
Do not let it melt or even soften : Julia Child mentions that the Butter
(¾ Cup or 170 g) must be cold : "you must train yourself to work rapidly"3.
If the Butter
is too soft as you can see on the photo, place it in the fridge and wait30 minutes
before even starting the recipe
4. In the original recipe, Julia mentions
5. In a bowl, place : the
Vegetable Shortening
: I wrote the ingredient to stay faithful to Julia's recipe, however I don't add it at home5. In a bowl, place : the
Flour
(2 ¼ Cups or 330 g), theSalt
(1 teaspoon), theSugar
(¼ teaspoon), theButter
(¾ Cup or 170 g) et theVegetable Shortening
(¼ Cup or 50 g) (or butter as a substiture)
Hand mixing |
6. Rub the flour and the fat together between the tips of your fingers until the fat is broken into small pieces
7. After a few minutes, you may observe lumps, but they will disappear after adding water later
L'eau |
8. For the
Water
, be aware that the quantity (½ Cup or 113 g) is not the right amount every time : depending on the humidity of the flour and the temperature of the room, you will need more or less. So, do not add the water at once but one tablespoon at a time
9. Gradually add the
The dough is done when it has begun to mass. Proceed to "Frasage" (blending)
Water
, mix by hand and stop adding when you can gather the dough with your hands into a mass.The dough is done when it has begun to mass. Proceed to "Frasage" (blending)
Frasage (blending) |
10. Frasage will ensure that the dough reaches the right consistency, this is an important step!
11. Place the dough on a board, and with the heel of one hand, press the dough, away from you in a firm smear. Gather the dough again into a mass and repeat the "frasage" : Do this several times
11. Place the dough on a board, and with the heel of one hand, press the dough, away from you in a firm smear. Gather the dough again into a mass and repeat the "frasage" : Do this several times
Rolling out the dough |
12. To roll out the dough, I place the dough between two silicon mats or 2 pieces of parchment paper, and I roll out
13.
Roll the dough between 2 silicone mat (called "silpat"), roll it, and place in the fridge for
13.
Roll the dough between 2 silicone mat (called "silpat"), roll it, and place in the fridge for 10 minutes
The other recipe of Shortcrust Pastry Doughs |
Recipes using Pastry Dough  All the recipes using Pastry Dough are HERE |
The result and the pix
|
|
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Cooking with the same Chef ?
All recipes of Julia Child |
    |
Recipes from the same Book!
All recipes from the book "Mastering the Art of French Cooking, Vol.1" |
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2 ¼ Cups Flour (330 g)
1 teaspoon of Salt
¼ teaspoon of Sugar
¾ Cup Butter (170 g)
¼ Cup Vegetable Shortening (50 g)
½ Cup Water (113 g)
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