Description
Pâte Brisée, or French Shortcrust Pastry, is a classic dough known for its delicate, flaky texture and rich buttery flavor. Perfect for both sweet and savory applications, this versatile pastry is a staple for quiches, tarts, and pies.
Ingredients
Scale
- 2 ½ cups all-purpose flour (313g)
- 2 tablespoons white sugar (25g) – Omit for savory applications
- ½ teaspoon salt (3g)
- 1 cup unsalted butter, cold and cubed (226g)
- ¼ cup ice water, or more if needed (60ml)
Instructions
- In a large bowl, whisk together the flour, sugar (if using), and salt until well combined.
- Add the cold cubed butter to the flour mixture. Using your fingertips or a pastry cutter, cut the butter into the flour until the mixture resembles coarse meal with some pea-sized butter pieces visible.
- Sprinkle 2 tablespoons of ice water over the mixture and gently toss with a fork. Continue adding ice water, 1 tablespoon at a time, until the dough begins to come together. It should not be sticky.
- Turn the dough out onto a lightly floured work surface and gather it together with your hands. Divide the dough into two equal portions and shape each into a flat disk about 1-inch thick. Wrap each disk tightly in plastic wrap and refrigerate for at least 1 hour, or up to 3 days.
- Remove one disk of dough from the refrigerator and let it stand at room temperature for about 5-10 minutes to slightly soften.
- On a lightly floured surface, roll the dough from the center outward into a circle about 1/8-inch thick for tarts or 1/4-inch for pie crusts, rotating the dough to ensure it’s not sticking.
- For a tart: Transfer the dough to your tart pan by rolling it around your rolling pin and then unrolling it over the pan. Press the dough into the corners and sides of the pan. Trim any excess dough.
- For a pie crust: Transfer the dough to your pie plate, pressing it into the bottom and sides without stretching. Trim the overhang to about 1/2 inch beyond the rim of the plate for crimping later.
Notes
- Keep everything cold: This helps in achieving a flaky crust.
- Don’t overwork the dough to prevent toughness.
- Proper chilling time is essential for best texture.
- For filled tarts, serve with crème fraîche or a simple green salad.
- Prep Time: 15 minutes
- Cook Time: undefined
- Category: Pastry
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: N/A
- Calories: N/A
- Sugar: 0
- Sodium: 0
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 0
- Fiber: 0
- Protein: 0
- Cholesterol: 0