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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
- Chef : François
- Category: Recipe
- Posted on: Wednesday August 24, 2016
- Comments : No Comment
-
Languages :
English | 
Français
- Ingredients
- Vegetable shortening (crisco),
La version Française se trouve ICI |
An essential pastry in French Cuisine, often used for the base of tarts and quiches |
 | About this recipeA great recipe of French Pastry Dough, a base for multiple tarts, savory pies and quichesI have been using this recipe for years... |
 | Pastry Dough has a nice texture : the dough "holds" and can be folded, which is very convenient when rolling out doughs into molds or pastry rings. Other doughs like the "sablée" dough doesn't hold as much If you need a faster recipe to do with a food processor, see HERE |
 | Julia Child, we owe you respectThis 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 |
 | Her book, a masterpieceJulia spent many years in Paris and discovered the French food, and upon attending the Cordon Bleu, learned about French cuisine techniques.After she moved back to the United States, Julia Child wrote 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). When 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" |
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Julia in PasadenaI learned about Julia Child quite late : While I was living shortly in Pasadena for a class at the Cordon Bleu, my teachers mentioned Julia and her book.Coincidence: Julia lived in Pasadena and studied at the Cordon Bleu (but that in Paris). While in Pasadena, I decided to visit her place House of Julia Child 625 Magnolia Avenue Pasadena, California |
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| This house is not a museum but a private house |
 | Julia in ParisAnd when I later visited Paris, (see my post 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 |
 | You probably saw the movie about Julia Child "Julie and Julia", starring Meryl Streep et Amy Adams. To see the movie, you may buy it on DVD for instance HERE |
A movie that you must see, I insist !. Meryl Streep plays Julia Child, and delivers a great acting performance, as always... |
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The movie shows Julia's life, including her days at the Cordon Bleu Paris |
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Here, this is a picture when Meryl Streep (Julia Child) first arrives in Paris |
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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 |
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 | There are other film locations to discover while in Paris : This article talks about those places |
 | Source of the recipeJulia 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 didn't modify anything to the recipe :
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All recipes of Shortcrust Pastry Doughs  
All the Recipes of Shortcrust Pastry Doughs are HERE |
Ingredients
 | 2 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) |
Steps
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Le BeurreDice theButter (¾ Cup or 170 g) but do not let it melt or even soften : Julia Child mentions in her book that the butter must be cold : "you must train yourself to work rapidly" |
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 The butter is too soft her as you can see on the photo : place it in the fridge and wait 30 minutes before even starting the recipe |
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 | La graisse alimentaire...In the original recipe, Julia mentionsVegetable Shortening : I wrote the ingredient to stay faithful to Julia's recipe, however I don't add it at home |
Place in a bowl :
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 | Hand mixingRub the flour and the fat together between the tips of your fingers until the fat is broken into small pieces |
 | You should expect to see lumps in the end : they will disappear after adding water later |
 | 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 |
 | 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) |
 | Frasage (blending)Frasage will ensure that the dough reaches the right consistency, it is an important step |
 | Place the dough on a board, and with the heel of one hand, press the dough, away from you in a firm smear of about 6 inches |
 | Gather the dough again into a mass and repeat the "frasage" : Do this several times |
Resting time Let the dough rest in the fridge for at least 30 minutes , wrapped |
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Rolling out the doughTo roll out the dough, I place the dough between two silicon mats or 2 pieces of parchment paper, and I roll out |
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Make sure the dough is not soft after you rolled it out. If that's the case, place the dough with the silicon mats in the fridge for about 10 minutes |
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| You are ready to use the dough! |
The other recipe of Shortcrust Pastry Doughs |
Recipes using Pastry Dough  All the recipes using Pastry Dough are HERE |
Cooking with the same Chef ?
All recipes of Julia Child |
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Recipes from the same Book!
All recipes from the book "Mastering the Art of French Cooking, Vol.1" |
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Christophe Adam’s Hazelnut Chocolate Spread (say goodbye to nutella)
Pierre Hermé’s Vanilla Crème Brûlée
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French Sausage in Brioche (“Saucisson Brioché”)
The Coca-Cola Ice Cream (only for my sister)
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Jacquy Pfeiffer’s French Gingerbread
Pierre Hermé’s Pistachio Ice Cream
Thomas Keller’s Financiers (French Almond Cookies)
Nantua’s Tart (Rhubarb Raspberry)
Qin’s Chinese Chicken Barbecue
Creamy Bacon Mushrooms Flatbread «French Tarte Flambée»
Julia Child’s French Escargots
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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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