Desserts

Flaky Pastry Dough (Pâte Brisée)

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

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Flaky Pastry Dough (Pâte Brisée)

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

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

Nutritional information per serving (based on 16 servings):Calories 150 (66% from fat)
carb. 11g
pro. 2g
fat 11g
sat. fat 8g
chol. 30mg
sod. 133mg
calc. 0mg
fiber 0g
  1. Flaky Pastry Dough (Pâte Brisée)-1
  1. Flaky Pastry Dough (Pâte Brisée)-1

Ingredients

  • 2cups unbleached, all-purpose flour
  • 1teaspoon kosher salt
  • 16tablespoons (2 sticks) unsalted butter,
  • cold and cut into ½-inch cubes
  • ¼cup ice water

Preparation

  1. 1. Put the flour and salt into the large work bowl
    fitted with the large chopping blade. Process
    on High to sift, 10 seconds.
    2. Evenly disperse the butter on top of the flour
    mixture. Pulse until the mixture resembles
    coarse crumbs, about 14 pulses. Pour in water,
    1 tablespoon at a time, and pulse until
    the mixture just forms a dough—you may not
    need all of the water.
    3. Divide the dough equally into 2 pieces and
    form each into a flat disk. Wrap each with
    plastic wrap and refrigerate for at least 30
    minutes or until ready to use, up to 1 week.
    This dough also freezes well, up to 3 months.
  2. TIP: For a sweet pastry dough, add 1½ tablespoons
    of granulated sugar to the dry ingredients in the work
    bowl.

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