Pâte Brisée
Pâte Brisée is a basic pastry dough that is buttery and flaky. It is important that you do not overmix, as the dough will become tough and dense. If mixed properly, you should see small pieces of butter throughout the dough. The dough should feel smooth and have a satin like finish. When I make this dough, I generally make two or three full recipes and freeze using my food saver. So convenient to just pull it from the freezer for a quick tart, pie or quiche. This recipe calls for sugar, but the dough can be used for both sweet or savory. Simpley delete the sugar if using for a savory recipe.
Ingredients
- 2 cup All purpose flour (240g)
- 1 tsp Salt (6g)
- 1 cup Cold unsalted butter (228g)
- 1 tbsp Granulated sugar (12.5g)
- 1/4 cup Ice water (59ml)
Instructions
- I recommend that you use your food processor for this recipe. Add the flour, sugar and salt to the bowl of the processor, and give it one quick spin.
- Cut the cold butter into small cubes (1/2"x1/2"), add to the flour and process (using "pulse" feature) for 10 to 12 seconds or until you have chunks of butter about the size of green peas.
- With the machine running, add the ice water in a slow stream through the feed tube. When all the water has been added, pulse a few times until the dough holds together. Turn the dough out on to a floured work surface.
- For a 8" to 9" double crust pie or tart, divide the dough in to two. One piece slightly larger as the bottom crust will take a bit more dough than the top. amounts. Form each into a disc shape, cover in plastic wrap and refrigerate for at least one hour before using. At this point you may also freeze the dough for later use.