No-Cook

Pâte Brisée

October  6, 2021
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Author Notes

The classic French pastry dough is fairly easy to make and a little less temperamental than American pie dough because the butter is mixed in more thoroughly. The result is still tender and has a flaky mouthfeel, though the texture is more crumbly than my All-Buttah Dough, which also makes it great for decorating pies with. This dough is best baked at 400°F/205°C. To par-bake, bake with pie weights for 15 to 17 minutes, until the crust is beginning to turn pale golden around the edges. Remove the weights and continue to bake for 3 to 5 minutes, until the crust is lightly golden. To blind bake, bake for 7 to 10 minutes more after removing the pie weights, until evenly golden. Adapted from The Book on Pie. —Erin Jeanne McDowell

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Pâte Brisée
  • Prep time 10 minutes
  • makes 1 (9-inch/23-centimeter) pie crust
Ingredients
  • 1 1/4 cups (150 grams) all-purpose flour
  • 1/2 teaspoon (2 grams) fine sea salt
  • 8 tablespoons (113 grams) cold unsalted butter, cut into ½-inch/1-centimeter cubes
  • 3 tablespoons (45 grams) ice water, plus more as needed
In This Recipe
Directions
  1. In a food processor, pulse the flour and salt to combine. Add the butter and continue to pulse until the mixture resembles coarse meal.
  2. Drizzle the water around the flour mixture, then pulse to incorporate. If the dough comes together into a ball, stop pulsing. If the dough is dry or crumbly, add more water 1 tablespoon (15 grams) at a time until it comes together.
  3. Form the dough into a disk and wrap tightly in plastic wrap. Refrigerate for at least 30 minutes before using.

See what other Food52ers are saying.

I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, The Book on Pie, is out on November 10th, 2020.

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