Easy Pâte Brisée
Pate Brisee is truly an amazing thing. This all-purpose pastry is super easy to make and has truly become my go-to pastry. Pate brisee is a traditional french shortcrust pastry that is used a lot in savoury applications such as quiches and savoury tarts. I like to use it in both savoury and sweet applications because it is so versatile.
Ingredients
- 225 g butter cold
- 150 g all-purpose flour
- 150 g pastry flour
- 1 tsp salt
- 2 tbsp sugar
- 65 ml water ice-cold
Equipment
- Mixing bowl
- Cheese grater
Instructions
- Using the cheese grater, grate your cold butter on the cutting board.
- In a mixing bowl, combine all the dry ingredients and mix well.
- Add the grated butter to the dry ingredients and combine until the butter forms different sized pieces ranging from the size of cornmeal to the size of a small pea.
- Slowly add the water, one tablespoon at a time, until the pastry comes together when pushed together, but is not stretchy.
- Divide the dough into two, and faltten into discs 15 cm in diametre.
- Wrap the discs in plastic wrap and place in the fridge for at least an hour.
- Take the dough out of the fridge and allow for the butter to soften just enough to roll out. Roll to desired thickness and shape and use as desired!
- Bake the pastry at 350°F/175°C convection or at 375°F/190°C for conventional ovens.
Notes
Use this recipe to make two open-face pies or one covered pie.
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