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. It’s super easy to make and can help you make dinner really quick if you keep one of these in the freezer.
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)
Why You’ll Love This Recipe
This classic Pâte Brisée recipe is a staple in French patisserie, beloved for its flaky, buttery texture that pairs perfectly with both sweet and savory fillings. The secret to its deliciousness lies in using chilled butter and water, ensuring a crispy and tasty crust every time. Plus, making a double recipe and keeping it in the freezer means you’ll always have a pie crust ready to go for quick and easy dinners.
Instructions
By Hand
- Combine Dry Ingredients:
- In a medium-sized bowl, combine 2 cups of flour, ¼ teaspoon of salt, and a pinch of sugar.
- Integrate Butter:
- Using a fork, press the cold butter into the flour mixture until it resembles coarse flour.
- Incorporate Water:
- Slowly add 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.
- Chill Dough:
- Shape the dough into a disc, wrap it in plastic, and refrigerate for at least 1 hour.
Using a Blender/Mixer/Food Processor
- Combine Dry Ingredients:
- Place 2 cups of flour, ¼ teaspoon of salt, and a pinch of sugar into the device’s bowl.
- Add Butter:
- Add the cold butter and process for 8 to 10 seconds, or until the mixture resembles coarse flour.
- Incorporate Water:
- 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.
- Chill Dough:
- Form the dough into a disc, wrap in plastic, and chill for at least 1 hour.
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 it for a few more minutes.
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
Chef’s Tips
- For the Perfect Texture: Depending on the texture of the dough, you might need more chilled water if it is too flaky. Add a little at a time because too much could turn this crust into a hard, dry shell.
- Handle with Care: Try not to work the dough too much. The heat from your fingertips can melt away all the butter, making the crust hard.
Versatile Uses
Mastering the classic Pâte Brisée opens doors to an array of delightful pies and tarts. Whether you’re preparing a savory quiche or a sweet fruit tart, this crust will elevate your baking.
Share Your Tips
Every kitchen has its secrets. Share your pie crust tips or adjustments in the comments below. If you enjoyed this classic dish, delve into our collection of French recipes to satiate your refined palate.
Conclusion
Mastering the classic Pâte Brisée is a gateway to creating countless delicious pies and tarts. Remember, the joy of baking lies as much in the process as in the delicious result. For more delicious recipes and cooking tips, visit The Petit Gourmet. Cook with love, eat with joy!
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