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Cuisine d'Aubéry
The food blog of FX
Base Pie Dough Savory Pie Dough Shortcrust Pastry Dough

https://www.cuisinedaubery.com/recipe/shortcrust-pastry-dough/

Jacques Pépin’s Shortcrust Pastry Dough (method #2 : with a food processor)

A recipe by Jacques Pépin Sunday December 10, 2017
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Jacques Pépin’s Shortcrust Pastry Dough (method #2 : with a food processor)

FX (François-xavier)

About this recipe

After a first recipe of Julia Child's Shortcrust Pastry Dough, here's a recipe from Jacques Pépin, you may find this one easier as we are going to mix the dough in a Food Processor (with chopping blades) ('robot coupe')

Jacques Pépin’s Shortcrust Pastry Dough (method #2 : with a food processor)

Both methods work well

But you will see that this one is much faster and efficient

Hence this recipe being my favorite...

This is also the method that French professional cooks use (for efficiencies)

Jacques Pépin’s Shortcrust Pastry Dough (method #2 : with a food processor)

Source of the recipe

A recipe I found in Jacques Pépin's book "Jacques Pepin Celebrates ".

To purchase online, see HERE

Jacques Pépin’s Shortcrust Pastry Dough (method #2 : with a food processor)

Jacques Pépin has starred in numerous television shows, including with Julia Child, and that's a real honor !


The recipe is on page 321

Jacques Pépin’s Shortcrust Pastry Dough (method #2 : with a food processor)

Modifications to the original recipe

I modified only a few things...

● I multiplied the quantities of the book by 2

Jacques Pépin’s Shortcrust Pastry Dough (method #2 : with a food processor)

Print Recipe, with photos Print Recipe, no photos
Chef: Jacques Pépin Skill: Easy Level Cuisine: French Cuisine Courses: Base, Pie Dough, Savory Pie Dough, Shortcrust Pastry Dough, 
 5
Ingredients
  • Pour 600 g (1 lbs 5 oz )

  •   2 ¼ Cups Flour (330 grams)
  •   ¾ Cup Butter (169 grams)
  •   ¼ teaspoon of Salt
  •   1 teaspoon of Sugar
  •   ½ Cup Water (104 grams)


  • Pour 500 g (1 lbs 2 oz )

  •   2 Cups Flour (275 grams)
  •   ⅔ Cup Butter (140.8 grams)
  •   0.2 teaspoon of Salt
  •   0.8 teaspoon of Sugar
  •   ½ Cup Water (86.6 grams)


  • Pour 400 g (1 lbs 14 oz )

  •   1 ½ Cup Flour (220 grams)
  •   ½ Cup Butter (112.6 grams)
  •   0.1 teaspoon of Salt
  •   0.6 teaspoon of Sugar
  •   ⅓ Cup Water (69.3 grams)


  • Pour 300 g ( 11 oz )

  •   1 ¼ Cup Flour (165 grams)
  •   ⅓ Cup Butter (84.5 grams)
  •   1/8 teaspoon of Salt
  •   ½ teaspoon of Sugar
  •   4 Tablespoons Water (52 grams)


  • Pour 320 g ( ¾lbs )

  •   1 ¼ Cup Flour (176 grams)
  •   ½ Cup Butter (90.1 grams)
  •   0.1 teaspoon of Salt
  •   0.5 teaspoon of Sugar
  •   4 Tablespoons Water (55.4 grams)

  • You will need...
    KitchenAid Food Processor
    Food Processor Cuisinart
    6-Inch Stainless Steel Mixing Bowl
    Food Wrap
    Steps

    The Butter

    1. Dice the Butter (¾ Cup or 169 g) but do not let it melt or even soften : The Butter must be cold and you must work onto the next steps rapidly

    2.  The Butter (¾ Cup or 169 g) must be cold and hard : The blade of the Food Processor (with chopping blades) will soften it

    3.  The Butter (¾ Cup or 169 g) is too soft here as you can see on the photo : place it in the fridge and wait 30 minutes before even starting the recipe

    Jacques Pépin’s Shortcrust Pastry Dough (method #2 : with a food processor) Jacques Pépin’s Shortcrust Pastry Dough (method #2 : with a food processor)

    4. In the mixing bowl of a Food Processor (with chopping blades), combine:the Flour (2 ¼ Cups or 330 g), the Butter (¾ Cup or 169 g) cold, to cut into 0.25" (or 1/4" or 0.635 cm) thick slices, the Salt (¼ teaspoon) et the Sugar (1 teaspoon)

    5. Crumble the dough by processing the dough in 1 second intervals

    Jacques Pépin’s Shortcrust Pastry Dough (method #2 : with a food processor) Jacques Pépin’s Shortcrust Pastry Dough (method #2 : with a food processor) Jacques Pépin’s Shortcrust Pastry Dough (method #2 : with a food processor)

    6. Then process the dough for 8 seconds

    7. At this point, pieces of Butter should still be visible

    8. French cooks call this a "sand"

    Jacques Pépin’s Shortcrust Pastry Dough (method #2 : with a food processor) Jacques Pépin’s Shortcrust Pastry Dough (method #2 : with a food processor)

    9. Time to add the Water (½ Cup or 104 g) : it must be very cold

    10.  If the Water is not cold enough (like during summer), place in the freezer for 5 minutes

    11. Gradually add the Water (½ Cup or 104 g), mix by hand and stop adding when you can gather the dough with your hands into a mass

    12. The dough is done when it has begun to mass. Proceed to "Frasage" (blending)

    13. The dough gathers together

    Jacques Pépin’s Shortcrust Pastry Dough (method #2 : with a food processor) Jacques Pépin’s Shortcrust Pastry Dough (method #2 : with a food processor) Jacques Pépin’s Shortcrust Pastry Dough (method #2 : with a food processor) Jacques Pépin’s Shortcrust Pastry Dough (method #2 : with a food processor)

    Frasage (blending)

    Jacques Pépin’s Shortcrust Pastry Dough (method #2 : with a food processor) Jacques Pépin’s Shortcrust Pastry Dough (method #2 : with a food processor) Jacques Pépin’s Shortcrust Pastry Dough (method #2 : with a food processor) Jacques Pépin’s Shortcrust Pastry Dough (method #2 : with a food processor)

    14. Gather the dough again into a mass and repeat the "frasage" : Do this several times

    Jacques Pépin’s Shortcrust Pastry Dough (method #2 : with a food processor) Jacques Pépin’s Shortcrust Pastry Dough (method #2 : with a food processor)

    Cooling down

    15.  Cover with plastic wrap and refrigerate for at least 1 hour before using

    Jacques Pépin’s Shortcrust Pastry Dough (method #2 : with a food processor)
    Result

    Pretty easy, he?

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    All recipes for Shortcrust Pastry Doughs

    Jacques Pépin’s Shortcrust Pastry Dough (method #2 : with a food processor)

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

    The other recipes for Shortcrust Pastry Doughs

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

    All recipes made with pastry dough

    Julia Child’s Leek Quiche (“flamiche”)

    Paul Bocuse’s Quiche Lorraine (the chef of the century)


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    5 comments

    Toby Saturday March 24, 2018

    FCI grad of 2003 I loved working and learning from you! Just made the plum tart and found this dough recipe just make sure I still remembered correctly!

    FX (François-xavier) Sunday March 25, 2018

    Cveteto Saturday July 6, 2019

    BRAVO SHEF !!!

    Stephanie Thursday November 28, 2019

    Does this make one or two pie crusts?

    FX (François-xavier) Thursday November 28, 2019

    rather 2 !

     

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    Hello! My name is FX (François-xavier). I happily share my passion for all things salted and sweet. Since I moved from France to Los Angeles, I have been on a long journey to learn and share the best recipes, from the best world class chefs, all in my small kitchen in Highland Park. I appreciate your part in this journey and am honored that you are here.
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    An extraordinary experience that you can watch on French broadcast M6



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