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! Combine the flour and salt in the bowl of a food processor and process a few seconds to mix. You can cook Pâte brisée using 4 ingredients and 11 steps. Here is how you cook it.

Ingredients of Pâte brisée

You need 250 g of farine.
Prepare 100 g of beurre.
Prepare 1/4 of verre d'eau.
It's 1 of pincée de sel.

Place one cup of flour, the butter, sugar and salt in the bowl of a food processor fitted with a metal blade. If you are making a pie with a bottom and top crust, double this recipe and form two discs of dough instead of one. 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.

Pâte brisée instructions

Dans un saladier versez la farine, faites un creu au centre de la farine.
Ajoutez le sel.
Ajoutez le beurre coupé en dés.
Mélangez du bout des doigts.
Ajoutez l'eau en filet petit à petit.
Formez une boule, ne travaillez pas trop la pâte..
Laissez reposer 30min au frais.
Mettez un peu de farine sur le plan de travail, écrasez la pâte avec la paume de la main.
Finissez de l'étaler avec le rouleau et déposez la sur le moule.
L'astuce Cookpad France : Etalez la pâte entre 2 papier sulfuriser pour plus de facilité..
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This versatile pie crust is amazing as the foundation of fruit pies, custard pies, and quiches. 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. Martha Stewart's Pate Brisee -- Basic Pie Crust. This is my favorite pie crust.