Discover the secret behind flaky, buttery pie crusts with this timeless Pâte Brisée recipe. A staple in French patisserie, this versatile crust is perfect for both sweet and savory fillings.
Well, this is super easy to make and can help you make dinner really quick if you keep one of these in the freezer.
I make a double recipe and keep always in my freezer or fridge if I know I what am cooking.
Quick Facts:
- Preparation time: 15 minutes (plus 1 hour chilling)
- Cook time: Depends on filling
- Total time: 1 hour 15 minutes
- Servings: Makes 1 pie crust
- Difficulty: Easy
- Dietary notes: Vegetarian
Ingredients:
- 2 cups all-purpose flour
- ¼ teaspoon salt
- A pinch of sugar
- 1 bar of cold butter, cut into ½-inch cubes
- 4 tablespoons cold water (plus additional if needed)
It's very important to add the butter and water chilled, cause that is what makes this crust so crispy and tasty.
Depending on the texture of the dough you could need more chilled water if it is too flaky, but add a little at a time cause too much could turn this crust into a hard dry shell.
Try not to work this dough too much, cause the heat from your fingertips can melt away all the butter and it will become hard.
Classic Pâte Brisée (Pie Crust)
Ingredients
- 2 cups flour
- ¼ teaspoon salt
- A pinch of sugar
- 1 bar of cold butter cut into ½-inch cubes
- 4 tablespoons cold water
Instructions
By hand
- In a medium-sized bowl, combine the flour, salt, and sugar.
- Integrate the butter using a fork, pressing until the mixture takes on the appearance of coarse flour.
- Slowly incorporate 4 tablespoons of cold water, mixing until the dough begins to form. If the dough seems dry, add more water a teaspoon at a time.
- Once combined, shape the dough into a disc, wrap it in plastic, and refrigerate for at least 1 hour.
Using a Blender/Mixer/Food Processor:
- Place flour, salt, and sugar into the device's bowl.
- Add butter, processing for 8 to 10 seconds, or until the mixture resembles coarse flour.
- While the machine runs, slowly add the ice water, pulsing, until the dough holds together without being sticky. Be cautious not to over-process, aiming for under 30 seconds.
- If needed, add more ice water, 1 tablespoon at a time.
- Once combined, form the dough into a disc, wrap in plastic, and chill for at least 1 hour.
Nutrition
Tips and Tricks:
- Chilling is Key: The key to flaky crusts is keeping the butter cold. If your kitchen is warm, consider chilling your flour before starting.
- Rolling Out: Use a floured surface and rolling pin. If the dough sticks, refrigerate for a few more minutes.
Mastering the classic Pâte Brisée opens doors to an array of delightful pies and tarts. Remember, the joy of baking lies as much in the process as in the delicious result.
Every kitchen has its secrets. Share your pie crust tips or adjustments below. If you enjoyed this classic dish, delve into our collection of French recipes to satiate your refined palate.
Cook with love, eat with joy!
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