This shortcrust pastry is enriched with egg, making it smoother, more pliable, and easy to work with — perfect for quiche and savory tarts. Crumbly, buttery, and easy to make.
For a classic, crumbly pastry, see French Shortcrust Pastry – Classic Pâte Brisée.
For a more forgiving, beginner-friendly version, try Foolproof Buttery Shortcrust Pastry.
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Cut the butter into small cubes.
Sift the flour into the bowl with the cubed butter.
Rub the butter and flour together with your fingertips until fine crumbs form.
Add the cold egg and cold water, mixing just until the dough comes together.
Shape the dough into a smooth ball.
Wrap in plastic wrap and refrigerate for 30 minutes.
Use for quiche and savory open tarts
Ensure the butter is cold to achieve a crumbly texture.
Do not overmix the dough to avoid making it tough.
Refrigerating the dough helps it firm up and makes it easier to roll out.
Can I use salted butter instead of unsalted butter?
Yes, but reduce any additional salt in your recipe to balance the flavor.
How long can I store the dough in the refrigerator?
You can store the dough in the refrigerator for up to 24 hours. Wrap it tightly in plastic wrap.
Can I freeze the dough?
Yes, you can freeze the dough for up to 1 month. Thaw it in the refrigerator before using.
What can I use instead of all-purpose flour?
You can use pastry flour for a more tender crust, but avoid using bread flour as it may make the dough tough.
Can I make this pastry without eggs?
Yes, you can replace the egg with a tablespoon of cold water or milk. The texture will be slightly more crumbly and less smooth, but it will still work well for quiche and savory tarts.
Home cooking practitioner. I started cooking in elementary school and began creating my own recipes in my teens. Today I’m growing as a food blogger and turning my recipes into a shared YouTube project.
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