France | Baking

Pâte Brisée

(French pastry crust for savory tarts & pies)

Yield: 1 8-10" tart pan


INGREDIENTS PREP AMOUNT
Flour chilled 1 1/4 cups
Butter, unsalted (see variations) cubed, chilled 6 Tbsp
Salt 1/2 tsp
Ice water 2-4 Tbsp

METHOD

Basic Steps:  Cut in butter → Mix → Chill → Roll out → Chill → Bake
  1. By Hand: In a large bowl, mix together flour, butter and salt quickly with your hands to form a mixture with 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 flour, butter and salt to 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.
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  1. Remove the dough to a work surface and press a portion at a time away from you with your palm to finish working butter into the dough. Form into a ball with your hands, wrap in plastic and chill for at least one hour.
  2. Lightly flour a work surface and roll out dough to desire shape and thickness. Fold in quarters and unfold into desired form. Chill for another hour or so to firm up the pastry and allow it to rest. Bake as indicated in specific recipe.

VARIATIONS

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

NOTES

  • Pâte brisée is a basic, all-purpose pastry dough for making tender crusts for tarts, galettes and small hors d'oeuvres.
  • All 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.