Imagine creating a pastry so delicate, so buttery, and so authentically French that it transforms your humble pie into a culinary masterpiece. Pâte Brisée is the magical shortcrust pastry that professional French bakers have been keeping secret for generations, and now you can master it right in your own kitchen. With just a few simple ingredients and some professional techniques, you'll be crafting pie crusts that are flaky, tender, and absolutely mouthwatering.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: French
Serves: 1 pie crust
Ingredients
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter, chilled and cubed
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/4 cup ice water
Instructions
- Ensure all ingredients are cold, especially the butter. Cut chilled butter into small 1/2-inch cubes and return to refrigerator while preparing other ingredients.
- In a large mixing bowl, combine all-purpose flour, granulated sugar, and salt. Whisk together until thoroughly blended.
- Add the chilled butter cubes to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse breadcrumbs with some pea-sized butter pieces remaining.
- Create a well in the center of the mixture and gradually add ice water, starting with 3 tablespoons. Mix gently using a fork or your hands until the dough just begins to come together. Add additional water if needed, but be careful not to overwork the dough.
- Turn the dough onto a clean, lightly floured surface. Gently press and shape the dough into a flat disk, handling it as little as possible to maintain butter's cold temperature.
- Wrap the dough disk tightly in plastic wrap and refrigerate for at least 1 hour, or preferably 2 hours. This resting period allows gluten to relax and butter to firm up, ensuring a tender, flaky crust.
- When ready to use, remove dough from refrigerator and let it rest at room temperature for 5-10 minutes to soften slightly.
- Roll out the dough on a floured surface to approximately 1/8-inch thickness, rotating and adding flour as needed to prevent sticking.
- Carefully transfer the rolled dough to your pie dish, gently pressing it into the corners and trimming excess around the edges.
- For pre-baking (blind baking), refrigerate the lined pie dish for 15 minutes, then line with parchment and fill with pie weights or dried beans.
- Bake in a preheated oven at 375°F (190°C) for 15-20 minutes until edges are light golden brown.
Tips
- Temperature is Everything: Keep all ingredients ice-cold. Cold butter creates those coveted flaky layers in your pastry.
- Minimal Handling: The less you work the dough, the more tender your crust will be. Use a light touch and avoid overworking.
- Resting is Crucial: Don't skip the refrigeration step. This allows gluten to relax and butter to firm up, ensuring a perfect texture.
- Precision Matters: Use a kitchen scale for most accurate measurements if possible.
- Versatility is Key: This pastry works beautifully for sweet and savory pies, tarts, and quiches.
- Make Ahead: You can prepare the dough and refrigerate up to 2 days in advance, or freeze for up to a month.Pro Tip: If your dough seems too dry, add ice water sparingly. If too wet, sprinkle a bit more flour. The perfect dough should just come together without being sticky or crumbly.
Nutrition Facts
Calories: 368kcal
Carbohydrates: 36g
Protein: 4g
Fat: 23g
Saturated Fat: g
Cholesterol: 75mg
