Pâte Brisée

Pâte brisée is a basic, all-purpose pastry dough used to make tender crusts for tarts, galettes and small hors d'oeuvre.

One 8 to 10-inch tart pan

• Flour, chilled -- 1 1/4 cups
• Unsalted butter, cubed and chilled -- 6 tablespoons
• Salt 1/2 teaspoon
• Ice water -- 2-4 tablespoons

Method

1. By Hand: In a large bowl, mix together the flour, butter and salt quickly with your hands, breaking up the pieces of butter with your fingers, until it takes on an oatmeal-like texture.
2. Stir in the ice water a little at a time until the mass comes together. Continue with Step 3 below.

1. By Food Processor: Add the flour, butter and salt to the processor bowl and pulse until it forms a mixture with an oatmeal-like texture.
2. Pulse in the ice water a little at a time until the mass comes together. Continue with Step 3 below.

3. Remove the dough to a floured work surface and press a portion at a time away from you with your palm to finish working the butter into the dough. Form into a ball with your hands, wrap in plastic and chill for at least one hour.
4. Lightly flour a work surface and roll out the dough to desire shape and thickness. Fold in quarters and unfold into the desired pan or tin. Chill for another hour or so to firm up the pastry and allow it to rest. Bake as indicated in the specific recipe.

Variations

• An all-butter crust can be somewhat brittle. A mixture of 4 tablespoons of butter and 2 tablespoons of shortening will produce a tender, firm crust with a fine buttery flavor.

Notes

• All the ingredients should be well chilled for best results. Ingredients that are too warm will tend to make a tough crust.
• Wrapped tightly, this dough freezes well. Let thaw overnight in the refrigerator before using.