recipes

Pâte Brisée

Yield: 2 crusts (2 single pies/tarts or 1 double-crust pie)

Pâte Brisée

Yield: 2 crusts (2 single pies/tarts or 1 double-crust pie)

This flaky pastry is a classic all-butter dough that is very versatile. It can be used for sweet or savory pies and tarts.

Nutritional information per serving:Calories 100 (66% from fat)
carb. 7g
pro. 1g
fat 7g
sat. fat 5g
Col. 20mg
sod. 98mg
calc. 0mg
fiber 0g

Ingredients

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

Preparation

  1. 1. Insert the chopping blade into the work bowl of the food processor. Add the flour and salt to the work bowl and process on Low to sift.
  2. 2. Add the cubed butter over the top of the flour mixture. Pulse until the mixture resembles coarse crumbs, about 8 to 10 pulses. Add the ice water, 1 tablespoon at a time. Pulse until mixture just forms dough (you may not need all of the water). Dough is ready when it holds when pinched together3. Divide the dough equally into 2 pieces and form each into a flat disc. Wrap each disc in plastic wrap and refrigerate for at least 30 minutes before using.
  3. 4. Dough keeps for up to a week in the refrigerator or in the freezer for up to 3 months.
  4. Tip: For a sweet pastry dough, add 1½ tablespoons granulated sugar in with the dry ingredients