Pâte Brisée is a classic French pastry dough, known for its buttery, flaky texture and versatile nature. It’s the perfect foundation for both sweet and savory tarts, pies, and quiches. With just a few simple ingredients—flour, butter, salt, and water—Pâte Brisée comes together quickly and is easy to work with. The key to its signature flakiness is keeping the butter cold and handling the dough minimally. Whether you’re making a rustic fruit galette or a savory quiche, this pastry dough adds a rich, tender base to any dish.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup (1 stick) unsalted butter, cold and cut into small cubes
- 1/2 tsp salt
- 2-4 tbsp ice water
Instructions
- Mix the dry ingredients: In a large bowl, whisk together the flour and salt.
- Cut in the butter: Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs, with some pea-sized pieces of butter remaining. Be careful not to overmix; those bits of butter are what create the flakiness.
- Add the water: Drizzle in the ice water, one tablespoon at a time, gently mixing with a fork until the dough just begins to come together. You want the dough to hold when pressed, but it shouldn’t be wet or sticky.
- Form the dough: Turn the dough out onto a lightly floured surface. Gather it into a ball, flatten it into a disk, and wrap it in plastic wrap. Refrigerate for at least 30 minutes to chill the dough.
- Roll and use: Once chilled, roll out the dough on a floured surface to your desired thickness, and use it to line a tart or pie dish. Trim the edges and proceed with your recipe.
Pâte Brisée is the perfect base for an array of delicious baked creations, from fruit-filled tarts to savory quiches, offering a flaky, buttery texture that elevates any dish.
