Pâte Brisée (Pate Brisee)

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French short crust pastry dough, used in sweet and savory pastries.
1 1/4 cup flour
1/2 t salt
1/2 T sugar
8 T unsalted butter, chilled
2 to 4 T ice water
1. Cut stick of butter into 1/2 inch cubes, and place in freezer for 15 to 30 minutes.  Place a sufficient amount of water in the freezer as well.
2. In a food processor, mix flour, salt, and sugar.  Add butter and mix about 5 seconds, or until until the mixture resembles coarse meal with bean size pieces of butter.  Add water 1 tablespoon at a time, mixing each time, until mixture holds together when pinched.
3. Turn the dough out onto a clean surface.  Shape into a disk, taking care not to overknead.  Sprinkle the disk with flour, wrap in plastic wrap, and refrigerate for at least 1 hour.
4. Remove the disk from the refrigerator.  Sprinkle with flour, and roll out with rolling pin onto floured surface to 12 inches in diameter.  Transfer to 9 inch pie plate or tart pan, and gently press the dough into the corners of the dish.  Chill in the freezer for 30 minutes.
5. Preheat oven to 350°F.  Line crust with aluminum foil.  Fill with rice or other baking weights.  Bake for 15 minutes, then remove from oven and let cool for 5 minutes.  Remove foil and weights, pierce the bottom of the crust with a fork or toothpick, and return to the oven for 10 more minutes, or until crust is golden.  Cool on a wire rack.
3/4 C
4 3/4 T
Cuisine   FrenchCooking Method   Baked
Prep Time   2 hoursCooking Time   15 to 30 minutes
Features   Diabetic-Friendly, Vegetarian

Julie Booth

Member since May 2009

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