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Pâte Brisée

Pâte Brisée: Master the Perfect Shortcrust Pastry!

Discover the art of making Pâte Brisée, a classic French shortcrust pastry. Perfect for quiches, tarts, and pies with simple ingredients and endless versatility.
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Prep Time: 15 minutes
Chill Time: 30 minutes
Total Time: 45 minutes
Servings: 8 crusts
Calories: 150kcal

Equipment

  • Large mixing bowl
  • Pastry cutter or fingertips
  • Rolling pin
  • Plastic wrap
  • Refrigerator

Ingredients

  • 1 ¼ cups all-purpose flour
  • ½ teaspoon salt
  • ½ cup unsalted butter, chilled and cubed
  • 3-4 tablespoons ice-cold water

Instructions

  • Start by whisking together the flour and salt in a large mixing bowl. Keep the ingredients cold for better flakiness.
  • Add the butter to the flour mixture. Use a pastry cutter or your fingertips to blend until it resembles coarse crumbs.
  • Sprinkle ice-cold water, one tablespoon at a time, into the mixture. Mix gently until dough starts to form.
  • Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Notes

Pâte Brisée, with its rich history, is an essential skill for any home cook. Its simple ingredients belie its potential to elevate a dish, adding sophistication and delight with each flaky bite.

Nutrition

Calories: 150kcal | Carbohydrates: 12g | Protein: 2g | Fat: 10g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 100mg | Potassium: 50mg | Vitamin A: 300IU | Calcium: 10mg | Iron: 0.5mg
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