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French · Pastry
Pâte à Croûstade
A sturdy egg-enriched shortcrust mixed in a stand mixer from instant-blending flour, then shaped over the outside of an upturned tin and blind-baked into a free-standing shell for quiches and savoury fillings.
- YieldOne 25 cm upside-down shell (serves 6 to 8 once filled)
- Hands-on35 min
- Total3 h 10 min
- Difficulty
Ingredients
Dough
- 280 ginstant-blending (granular) flour
- 115 gunsalted butter, chilled, cut into 6 mm pieces
- 40 gwhite vegetable shortening, chilled, cut into 6 mm pieces
- 80 mlice water
- 1large egg
- 1 tspsalt
- 0.13 tspgranulated sugar
Shaping
- 10 gunsalted butter, for the mould and baking sheet, softened
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