Pâte brisée. Pate brisee is the French version of classic pie or tart pastry. Pressing the dough into a disc rather than shaping it into a ball allows it to chill faster. This will also make the dough easier to roll out, and if you freeze it, it will thaw more quickly.
This is an easy, versatile, and delicious pate brisee for tarts that can be used with savory and sweet fillings.
It makes two crusts, so refrigerate half and save it for a weekday quiche!
If you are making a pie with a bottom and top crust, double this recipe and form two discs of dough instead of one.
You can have Pâte brisée using 4 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Pâte brisée
- You need 200 g of farine.
- It's 100 g of beurre mou.
- Prepare 1/2 c of à c de sel.
- It's 50 ml of d’eau.
Combine the flour and salt in the bowl of a food processor and process a few seconds to mix. Place one cup of flour, the butter, sugar and salt in the bowl of a food processor fitted with a metal blade. Pate brisee is a simple recipe with a variety of uses. This recipe is perfect for our Plum Crumb Pie and other sweet and savory recipes.
Pâte brisée instructions
- Dans un saladier mélanger la farine et le sel..
- Ajouter le beurre (le sortir 1 h avant du réfrigérateur avant de commencer la recette) puis l’incorporer à la farine en pétrissant du bout des doigts..
- Incorporer rapidement l’eau et pétrir brièvement jusqu’à obtenir une boule..
- Laisser reposer au réfrigérateur avant utilisation..
Pâte brisée is a classic French pie dough that uses flour, butter, and water. It has a delicious buttery flavor and a flaky texture that makes it a great choice for sweet and savory pies. This versatile pie crust is amazing as the foundation of fruit pies, custard pies, and quiches. Pate Brisee: In a food processor, place the flour, salt, and sugar and process until combined. Pâte brisée is an absolute essential from French pâtisserie!
