Versatile Pate Brisee

Rating: 3.77 stars
31 Ratings
  • 5 star values: 10
  • 4 star values: 8
  • 3 star values: 10
  • 2 star values: 2
  • 1 star values: 1

This simple recipe is an ideal base for many pies and tarts, sweet or savory.

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Recipe Summary

prep:
15 mins
total:
1 hr 15 mins
Yield:
Makes 1 large disk or 2 small disks
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Ingredients

Directions

  • Pulse flour, sugar, and 1 teaspoon salt in a food processor until combined. Add butter, and pulse until mixture resembles coarse meal, about 10 seconds. Drizzle 1/4 cup ice water evenly over mixture. Pulse until mixture holds together when pressed between 2 fingers (dough should not be wet or sticky). If dough is too dry, add more water, 1 tablespoon at a time, and pulse.

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  • Shape dough into 1 large disk or 2 small disks, and wrap in plastic wrap. Refrigerate until firm, at least 1 hour. (Dough can be refrigerated overnight or frozen for up to 3 months. Let chilled dough stand for 10 minutes and frozen dough thaw before using.)

Cook's Notes

To make the pastry leaves for Pumpkin Mousse, roll out dough (scraps can be used) to a 1/4-inch thickness on a lightly floured surface, and cut out leaves using floured cookie cutters. Bake on a parchment-lined baking sheet at 350 degrees, rotating sheet halfway through, until pale gold, about 12 minutes.

Reviews (3)

31 Ratings
  • 5 star values: 10
  • 4 star values: 8
  • 3 star values: 10
  • 2 star values: 2
  • 1 star values: 1
Anonymous
Rating: Unrated
01/04/2017
My favorite crust. I use it for desert pies and pot pies. I do not understand why the directions to roll out, place in pie pan, add parchment paper and pie weights or beans, and bake then remove weights, then bake some more, then cover the edges then bake some more. I always have to search for that in another recipe (coconut cream pie I think). It should be with this. I have made just the crust up and a day or so later added a filling.
Anonymous
Rating: Unrated
12/06/2016
This is my go to recipe, but I do not get the exact results. Can you please provide the flour weight in grams? I've seen 1 Cup of AP flour range from 120g to 142g per cup. Also is there more stability with bread flour vs AP? Last question is, for pies vs tarts the pies use more flour but are the recipes for the Pate Brise interchangeable?
Anonymous
Rating: Unrated
10/15/2016
Easily make this recipe vegan by using Earth Balance buttery sticks. :)
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