Pate Brisee
Master the art of classic French pastry with this foolproof Pâte Brisée recipe—a buttery, flaky shortcrust pastry that’s perfect for both sweet and savory creations. Made with simple ingredients like all-purpose flour, cold unsalted butter, and a touch of salt (or sugar for dessert pies), this versatile dough is quick to prepare and handles beautifully. By working chilled butter into the flour and gently incorporating cold water, you’ll achieve a tender, crumbly crust that melts in your mouth. Whether you're crafting an elegant tart, a comforting quiche, or a luscious fruit pie, Pâte Brisée provides the perfect foundation. Plus, with the option to blind bake, you can ensure a crisp, golden base every time. Impress your guests with this essential pastry staple!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 250 grams All-purpose flour
- 150 grams Unsalted butter (cold, cubed)
- 1 teaspoon Salt
- 1 tablespoon Granulated sugar (optional for sweet pies)
- 60 milliliters Cold water
Instructions
In a large mixing bowl, combine the flour, salt, and sugar (if using).
Add the cold, cubed butter to the bowl. Use your fingertips or a pastry cutter to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter still visible.
Drizzle the cold water, a tablespoon at a time, over the mixture. Using a fork or your hands, gently mix until the dough starts to come together. Be careful not to overwork the dough.
Gather the dough into a ball, then flatten it into a disc. Wrap the disc in plastic wrap and refrigerate for at least 30 minutes to chill.
Once chilled, roll out the dough on a lightly floured surface to your desired thickness (typically about 3-4mm). Use as directed in your pie or tart recipe.
If blind baking (pre-baking the crust), preheat the oven to 375°F (190°C). Line the rolled-out dough in your pie or tart pan, prick the base with a fork, and line it with parchment paper or foil filled with pie weights or dry beans. Bake for 15-20 minutes, then remove the weights and bake for an additional 5-10 minutes until the crust is golden and cooked through.
Nutrition Facts
Calories |
2036 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.1 g | 159% | |
| Saturated Fat | 77.4 g | 387% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 328 mg | 109% | |
| Sodium | 2387 mg | 104% | |
| Total Carbohydrate | 203.5 g | 74% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 13.2 g | ||
| Protein | 27.1 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 68 mg | 5% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 300 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
