Pate Brisee

To ensure a flaky crust, chill the butter and the flour before using.

  • Yield: Yield Makes enough for one 9-inch tart
Pate Brisee

Source: Martha Stewart Living, July 2007


  • 2 3/4 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 1/2 teaspoons coarse salt
  • 2 1/4 sticks (18 tablespoons) cold unsalted butter, cut into small pieces
  • 1/4 to 1/2 cup ice water


  1. Pulse flour, sugar, and salt in a food processor. Add butter, and process until mixture resembles coarse meal. With machine running, add water until dough just holds together. Divide dough in half, and wrap each half in plastic. Refrigerate at least 1 hour (or up to 2 days).


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