Pate Brisee for Strawberry-Cream-Pie Cake

Prep Time:
10 mins
Total Time:
1 hrs 10 mins
4 disks

This flaky, buttery pastry forms the structure of the Strawberry-Cream-Pie Cake.


  • 2 ½ cups all-purpose flour, plus more for dusting

  • 1 tablespoon sugar

  • 2 teaspoons coarse salt

  • 2 sticks cold unsalted butter, cut into pieces

  • 1/3 to 1/2 cup ice water


  1. Pulse together flour, sugar, and salt in a food processor. Add butter and pulse until mixture resembles coarse crumbs with some small pea-size pieces remaining. Add 1/3 cup ice water and pulse until mixture holds together when pinched. If too dry, add more water, 1 tablespoon at a time.

  2. Transfer dough to a lightly floured surface and knead once. Divide into 4 pieces. Pat into disks and wrap each in plastic wrap. Refrigerate at least 1 hour and up to 1 day, or freeze up to 3 months; thaw overnight in refrigerator before using.

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