Pate Brisee to Make One 10-Inch Crust

1 10-inch crust

Use this pate brisee recipe to make our Quiche with Morels and Scallions.


  • 2 cups all-purpose flour

  • ¾ teaspoon salt

  • 6 ounces (1 ½ sticks) cold unsalted butter, cut into small pieces

  • 3 tablespoons ice water


  1. Pulse flour and salt in a food processor until combined. Add butter; process until mixture resembles coarse meal, about 10 seconds. With the machine running, add water in a slow, steady stream until mixture just begins to hold together.

  2. Shape dough into a disk, wrap in plastic, and refrigerate until firm, 1 hour or up to 2 days.

Cook's Notes

Dough can be frozen for up to 1 month; thaw before using.

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