A pâte brisée has a fragile, crumbly texture and does not rise when baked. It is the pastry of choice for quiche and tarts and can be used for both savory and sweet dishes.
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Pâte Brisée Pie Crust
2015-03-01 13:32:36
A pâte brisée has a fragile, crumbly texture and does not rise when baked. It is the pastry of choice for quiche and tarts and can be used for both savory and sweet dishes.
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Nutrition Facts
Serving Size
638g
Amount Per Serving
Calories 2780
Calories from Fat 1643
% Daily Value *
Total Fat 187g
288%
Saturated Fat 117g
585%
Trans Fat 7g
Polyunsaturated Fat 8g
Monounsaturated Fat 48g
Cholesterol 488mg
163%
Sodium 2393mg
100%
Total Carbohydrates 243g
81%
Dietary Fiber 8g
34%
Sugars 5g
Protein 34g
Vitamin A
113%
Vitamin C
0%
Calcium
11%
Iron
21%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
What you need
- 2 1/2 cups all-purpose flour, plus more for surface
- 1 teaspoon salt
- 1 teaspoon sugar
- 8 ounces (2 sticks) cold unsalted butter, cut into small pieces
- 1/4 to 1/2 cup ice water
What you do
- In the bowl of a food processor, combine flour and salt and pulse to combine.
- After the dry ingredients are pulsed together, add the butter pieces all at once.
- Pulse again until it has clumps ranging in size from coarse crumbs to 1/2 inch.
- This usually requires only a few pulses and takes about 10 seconds. It's very important not to overprocess the dough.
- Add the Ice water with the machine running until the texture of the dough is crumbly and just holds together; the dough should not be wet or sticky. Do not process more than 30 seconds.
- Test by squeezing a small amount of the dough together; if it is still too crumbly, add a bit more water, 1 tablespoon at a time.
- Transfer the crumbly dough to a work surface and divide it in half.
- Put each on a sheet of plastic wrap; then gather it around the dough and pul toward the center to form a ball.
- Flatten into a disk and chill.
For Traditional pie crust
- Roll 1 disk of dough to 1/8-inch thickness on a floured surface.
- Fit dough into a 9-inch pie dish.
- Trim edge flush with rim.
- Freeze until firm, about 30 minutes.
For Lattice Top Pie Crust
- Roll 2 disk of dough to 1/8-inch thickness on a floured surface.
- Fit one piece of dough into a 9-inch pie dish.
- Cut the other rolled out piece of dough into 1-inch strips.
- Weave strips together over filling, and place an extra strip or two along the edge, where the bottom crust joins the lattice top. (see video)
- Using your fingers press the edges with your fingers, or the tines of a fork to seal well.
Tips & tricks
- The dough can be frozen for up to 1 month; thaw overnight in the refrigerator before using.
Adapted from Martha Stewart
Adapted from Martha Stewart
Jessy + Melissa https://www.jessyandmelissa.com/