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How to Make Authentic Pâte Brisée – French Pie Crust

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Ingredients

Adjust Servings:
200g All-Purpose Flour
100g (firm, not room temperature) Unsalted Butter
3/4 cup Cold Water
a pinch Salt
(30g only for sweet tarts) Sugar

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How to Make Authentic Pâte Brisée – French Pie Crust

The difference between French Pâte Brisée and traditional American pie crust is that Pâte Brisée contains less liquid and has a finer and more delicate flakey crumb. Pâte Brisée got its name due to its delicateness - it can break easily if over manipulated. I learned how to make this authentic Pâte Brisée recipe in Strasbourg, France.

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  • Vegetarian
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Ingredients

Directions

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Steps

1
Done

Suggested Equipment

Kitchen scale, food processor, pie weights, rolling pin, and parchment paper (and pie filling of choice)

2
Done

Sugar Note

Don'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.

3
Done

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.

4
Done

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.

5
Done

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.

6
Done

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

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Authentic Quiche Lorraine with Homemade Pâte Brisée Pie Crust
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