Ingredients
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200g All-Purpose Flour
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100g (firm, not room temperature) Unsalted Butter
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3/4 cup Cold Water
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a pinch Salt
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(30g only for sweet tarts) Sugar
Directions
Steps
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1
Done
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Suggested EquipmentKitchen scale, food processor, pie weights, rolling pin, and parchment paper (and pie filling of choice) |
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2
Done
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Sugar NoteDon't use sugar for Pâte Brisée when you are making savory dishes such as quiche or meat pies. Only add the sugar to the dough if you are preparing a sweet tart or fruit tart. See below for a link to my Quiche Lorraine recipe. |
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3
Done
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Either using your hands or a food processor, add the salt to the flour. Cut the butter into scubes and either pulse the food processor or use your fingers to work in the butter, 1/2 at a time. Add the cold water a little at a time and continue needing the dough until a soft ball forms. |
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4
Done
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Flour your hands and make a flat disc out of the pie dough. Cover with a bread towel or in plastic wrap and let rest for 30 minutes. |
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5
Done
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Preheat the oven to 400°F / 205°C. Coat a 9" pie pan with a thin layer of butter. Roll out the pie dough (obviously using a bit more flour). Place the pie dough in the pie pan. Pinch the edges with your fingers. Place a piece of parchment paper on top. Fill with pie weights and bake for 10 minutes. Remove from oven. Remove the pie weights and parchment paper. |
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6
Done
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Your Pâte Brisée is now ready to be used for any pie or tart of your liking. Suggestion: Make French Quiche Lorraine for a nice brunch: Authentic Quiche Lorraine Recipe |
