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Julia Child’s Pastry Dough (shortcrust pastry) (method #1 : by hand)

2016-08-24

   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 recipe

A great recipe of French Pastry Dough (Shortcrust pastry), for tarts, savory pies and quiches

Julia Child's shortcrust Pastry Dough (


 

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
Julia Child's shortcrust Pastry Dough (Julia Child's shortcrust Pastry Dough (

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"
Julia Child's shortcrust Pastry Dough (Julia Child's shortcrust Pastry Dough (

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
House of Julia Child
625 Magnolia Avenue
Pasadena, California
Julia Child's shortcrust Pastry Dough (Julia Child's shortcrust Pastry Dough (

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
Julia Child's shortcrust Pastry Dough (

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

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
Julia Child's shortcrust Pastry Dough (Julia Child's shortcrust Pastry Dough (

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
Julia Child's shortcrust Pastry Dough (Julia Child's shortcrust Pastry Dough (

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 shortcrust Pastry Dough (Julia Child's shortcrust Pastry Dough (

Julia Child's shortcrust Pastry Dough (

The Recipe in the book


The recipe is on page 140

 

Modifications to the original recipe

I modified only a few things...
  • I copied the exact same recipe as Julia. However, in practicality, at home, I do not add

    Vegetable Shortening

  • I used a stand mixer, however Julia mentions to work the dough either by hand or in a food processor


 

Ingredients

Julia Child's shortcrust Pastry Dough (

For 2 tarts, 9.84" (or 9 27/32" or 25 cm) in diameter

 
2 ¼ Cups Flour (330 grams)

1 teaspoon of Salt

¼ teaspoon of Sugar

¾ 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 diameter

 
1 ¼ Cup Flour (165 grams)

½ teaspoon of Salt

1/8 teaspoon of Sugar

⅓ 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 diameter

 
1 Cup Flour (139.6 grams)

0.4 teaspoon of Salt

0.1 teaspoon of Sugar

⅓ 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 diameter

 
¾ Cup Flour (105.6 grams)

0.3 teaspoon of Salt

0 teaspoon of Sugar

4 Tablespoons Butter (54.4 grams)

1 Tablespoon Vegetable Shortening (16 grams)

3 Tablespoons Water (36.1 grams)

 

You will need...

Steps

1. Dice 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 wait

30 minutes

before even starting the recipe
Julia Child's shortcrust Pastry Dough (Julia Child's shortcrust Pastry Dough (

4. In the original recipe, Julia mentions

Vegetable Shortening

: I wrote the ingredient to stay faithful to Julia's recipe, however I don't add it at home

5. In a bowl, place : the

Flour

(2 ¼ Cups or 330 g), the

Salt

(1 teaspoon), the

Sugar

(¼ teaspoon), the

Butter

(¾ Cup or 170 g) et the

Vegetable Shortening

(¼ Cup or 50 g) (or butter as a substiture)
Julia Child's shortcrust Pastry Dough (

Hand mixing

6. Rub the flour and the fat together between the tips of your fingers until the fat is broken into small pieces
Julia Child's shortcrust Pastry Dough (Julia Child's shortcrust Pastry Dough (

7. After a few minutes, you may observe lumps, but they will disappear after adding water later
Julia Child's shortcrust Pastry Dough (Julia Child's shortcrust Pastry Dough (

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
Julia Child's shortcrust Pastry Dough (Julia Child's shortcrust Pastry Dough (

9. Gradually add the

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)
Julia Child's shortcrust Pastry Dough (Julia Child's shortcrust Pastry Dough (

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
Julia Child's shortcrust Pastry Dough (Julia Child's shortcrust Pastry Dough (

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

10 minutes

Julia Child's shortcrust Pastry Dough (Julia Child's shortcrust Pastry Dough (Julia Child's shortcrust Pastry Dough (Julia Child's shortcrust Pastry Dough (Julia Child's shortcrust Pastry Dough (Julia Child's shortcrust Pastry Dough (

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"

To purchase the book online, see HERE
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What to cook with...

Beurre salé

,

5 spice powder

, Almond extract, Almond paste, Almond powder, Almonds,

Apple liquor

,

Apple syrup

,

Apples

,

Apricot

, Avocado,

Basil

,

Basque sauce

, Beef,

Beef stock

,

Bordelaise sauce

,

Brown sauce

,

Brown sugar

,

Buttermilk

,

Candied orange

,

Cardamom

, Carrots,

Celery

, Chicken,

Chicken liver

,

Chicken stock

, Chili pepper,

Chili powder

,

Chipotle

, Chocolate,

Chorizo

, Cilantro, Cinnamon,

Cloves

,

Coca cola

, Cocoa Powder,

Coconut

,

Coconut mousse

,

Coffee

,

Cognac

,

Coriander powder

,

Corn

,

Cream

,

Crème fraiche

, Cumin, Diced bacon,

Dry yeast

, Egg Whites, Egg yolks, Eggs,

Espelette pepper

,

Fennel

,

Fenugreek

,

Fermented milk

,

Fish

,

Fish stock

,

Fish stock

, Garlic,

Garlic powder

,

Genoa bread

,

Gianduja

, Ginger, Glucose,

Glucose powder

,

Gold leaf

, Grand marnier,

Grand marnier ice cream

, Green onion,

Ham

,

Ham hock

, Hazelnuts,

Hoisin sauce

, Honey,

Ice cream

,

Ice cream stabilizer

,

Icing fondant

,

Inverted sugar

,

Isomalt

,

Italian meringue

,

Ketchup

, Ladyfingers,

Lamb

,

Lard

, Laurel (bay) leaves,

Leeks

,

Lemon

, Lemon juice, Lemon zests,

Lime

,

Lobster

,

Madeira

,

Mandarine

,

Mango

,

Masa

, Mascarpone,

Mascarpone cream

, Milk chocolate, Milk powder,

Mint

,

Mousseline cream

,

Mozzarella

, Mushrooms, Neutral gel,

Nuoc mam fish stock

,

Nutmeg

,

Olive oil

,

Olives

, Onions,

Orange juice

, Orange zests, Oranges,

Palm sugar

,

Paprika

,

Parmesan cheese

, Parsley,

Pastis

,

Pastry dough

,

Peaches

,

Pearl sugar

,

Peppers

, Pistachio paste, Pistachios,

Poached eggs

,

Pork

,

Potatoes

,

Powdered anis

, Puff dough,

Puff pastry paring

,

Rabbit

,

Raisins

, Raspberries,

Raspberry jam

, Red wine, Rhubarb,

Rice

,

Rice vinegar

,

Rosemary

,

Rum

,

Rye flour

,

Sablée Dough

, Saffron,

Salmon

,

Sausage

,

Sesame oil

,

Sesame seeds

, Shallots, Shortcrust Pastry, Soy sauce,

Spinach leaves

,

Split peas

, Strawberries,

Strawberry jam

,

Sweetened condensed milk

,

Syrup

,

Tempered chocolate

, Thyme, Tomato paste, Tomatoes,

Tonka bean

,

Tuna fish

,

Turmeric

, Vanilla,

Vanilla Custard

, Vanilla sugar,

Vegetable shortening (crisco)

,

Velvet spray

,

Wafer paper

, Whipping cream,

Whiskey

, White chocolate,

White wine

,

Whole flour

,

Worcestershire sauce

,

Yeast

,

Yoghurt

,



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)