Pâte Brisée

Cuisinart original

This versatile dough can be used for sweet or savory treats.


Makes two single-crust 9-inch tarts/pies, or one double-crust pie


2          cups unbleached, all-purpose flour

1          teaspoon kosher salt

½         pound (2 sticks) unsalted butter, cold and cubed

4          tablespoons ice water

Nutritional information

Nutritional information per serving:

Calories 101(67% from fat) • carb. 7g • pro. 1g • fat 7g • sat. fat 5g
• chol. 20mg • sod. 89mg • calc. 0mg • fiber 0g


1. Put flour and salt into a Cuisinart® Food Processor fitted with the chopping blade. Process for 10 seconds. Add butter to work bowl and pulse until the mixture resembles coarse crumbs. Pour in water, 1 tablespoon at a time, and pulse until a dough just forms. Divide dough into 2 flat discs; wrap in plastic and refrigerate until ready to use.*

2. To roll and blind-bake: On a lightly floured surface, roll out one of the pastry discs into an 11-inch circle that is about 1⁄8-inch thick. Reverse the dough onto the rolling pin and unroll it evenly over a 9-inch tart pan. Press the dough lightly into the pan, lifting the edges and working it gently down into the corners of the pan. Trim off excess dough by rolling the pin over the top of the pan.


3. With your thumbs, push the dough 1⁄8 inch above the edge of the mold, to make an even, rounded rim of dough around the inside circumference of the mold. You can then press a decorative edge around the rim of the pastry with the dull edge of a knife. Chill in refrigerator for about 30 minutes.

4. Adjust the rack to position 2. Set the oven to Bake with Convection at 350°F for 25 minutes. Using a fork, prick the dough evenly all over, but make sure not to go entirely through the dough. Line the shell with parchment and weigh it down with dried beans or rice. Once preheated, place into oven. Bake for about 20 minutes, or until the dough under the parchment is no longer wet. Remove the beans/rice and parchment and continue baking for the remaining 5 minutes, until the shell is golden brown.


*Extra dough can be stored in the refrigerator for up to 1 week and in the freezer for up to 2 months.