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You are here: Home / Recipes / Pâte Brisée

Pâte Brisée

January 19, 2021

Pâte Brisée
AuthorMarjorie Perotti-Brewster
DifficultyBeginner

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.

 

Yields8 Servings
Prep Time20 mins
 2 cups All purpose flour (240g)
 1 tsp Salt (6g)
 1 cup Cold unsalted butter (228g)
 1 tbsp Granulated sugar (12.5g)
 ¼ cup Ice water (59ml)
1

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.

2

Cut the cold butter into small cubes (1/2"x1/2"), add to the flour and process for 10 to 12 seconds or until you have chunks of butter about the size of green peas.

3

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. Do not process longer than 20 seconds. Turn the dough out on to a floured work surface.

4

Divide the dough in to two equal amounts, and form each into a disc. Wrap each in plastic wrap and refrigerate for at least one hour before using. At this point you may also freeze the dough for later use.

CategoryBasics

Ingredients

 2 cups All purpose flour (240g)
 1 tsp Salt (6g)
 1 cup Cold unsalted butter (228g)
 1 tbsp Granulated sugar (12.5g)
 ¼ cup Ice water (59ml)

Directions

1

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.

2

Cut the cold butter into small cubes (1/2"x1/2"), add to the flour and process for 10 to 12 seconds or until you have chunks of butter about the size of green peas.

3

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. Do not process longer than 20 seconds. Turn the dough out on to a floured work surface.

4

Divide the dough in to two equal amounts, and form each into a disc. Wrap each in plastic wrap and refrigerate for at least one hour before using. At this point you may also freeze the dough for later use.

Pâte Brisée
IngredientsDirections

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