Pâte brisée

This versatile pastry is traditionally used in pies and quiches. It can be used as a substitute to the deliciously simple short crust pastry.

Difficulty

very easy 

Yield

500 g (servings 6 8)

Ingredients
Weight
Volume
Procedure
A
250 g
2 cups
Butter, cubed and chilled
205 g
½ pound
Salt
3 g
1 tsp
1
Combine in the bowl of a stand mixer.
2
Place to the fridge along with the paddle attachment and chill, about 1 hour.
3
Mix on low to get coarse crumb texture, about 3 minutes.
B
Iced water
55 g
1⅞ fl oz
4
Add to bowl and mix until dough is fully combined and smooth, about 1 minute.
5
Remove dough from bowl and place on a square of baking paper. Form into smooth ball then flatten to a disc 1.5" / 3.8 cm or less in height.
6
Wrap with plastic and refrigerate for at least 4 hours. (If using, place your marble pastry board and rolling pin in the freezer or fridge, too.)
C
Flour, plain
as needed
7
Lightly flour a work surface and roll out dough to 0.1" / 3 mm.
8
Mould dough into baking dish (1 deep 7.5" / 19.1 cm diameter springform pan or 2 shallow pie shells).
9
Refrigerate uncovered for at least 1 hour. (If holding longer in the fridge, cover with plastic after 1 hour.)
0
Line with scrunched-up baking paper or non-stick lining paper (with non-stick side against the dough) and blind bake with weights at 200°C / 392°F for 20 minutes.
-
Remove weights and bake another 5 minutes.

Author

Yield

g

Servings

Serving size 6383 g

Serve

Per
serve
Energy (kcal)298.2
Energy (kJ)1247.6
Protein (g)1.8
Fat (g)27.2
Carbs (g)12.3
Sugars (g)0.1
Fiber (g)0.4
Sodium (mg)193.4
Cholesterol (mg)71.6

Full details