Pate Brisee Recipe

I absolutely love this recipe because it transports me back to those cozy kitchen moments, rolling dough made from scratch that feels like a true labor of love. Plus, the nostalgia of using my mom’s vintage pie plate from 1979 makes every pie feel like a cherished family heirloom, with flavors that never fail to impress.

Pâte Brisée, my go-to pie crust recipe, combines 2 1/2 cups of all-purpose flour, 1 teaspoon salt, and 1 teaspoon granulated sugar with a 1 cup (2 sticks) of cold unsalted butter. In a large bowl, I mix the aforementioned dry ingredients with the butter until they resemble tiny peas.

Then I add water—about 1/4 cup ice water, in fact—mix until it’s just moistened, toss it onto a floured work surface, and knead it gently to bring it all together.

Ingredients

All-Purpose Flour:
Gives form; lots of carbs; adaptable and can be used in many different ways.

Salt:
Improves taste; crucial mineral; harmonizes flavor.

Granulated Sugar:
Imparts sweetness; caramelizes the crust; balances flavors.

Unsalted Butter:
Offers a wealth of flavor compounds; contributes a relatively high number of flavor compounds; imparts proteinaceous flavor that improves (certain) mouthfuls; and supplies an alluring aroma.

Ice Water:
Combining the elements; maintaining a cold temperature for the butter; and ensuring that the dough is flaky all hinge on achieving the proper ratio of flour to fat.

Ingredient Quantities

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon granulated sugar
• 1 cup (2 sticks) unsalted butter, cold and cut into small pieces
• 1/4 to 1/2 cup ice water

Instructions

1. In a big mixing bowl, place the flour, salt, and sugar. Whisk them together to blend evenly.

2. Cold butter, cut into small chunks, is added to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles a coarse crumb with some visible pieces of butter.

3. Begin by distributing 1/4 cup of ice water over the mixture of butter and flour. With a fork or your hands, mix the dough with gentle motions. Assess the moisture level, and if needed, add ice water a tablespoon at a time. The dough should hold together firmly but not be too sticky to the touch.

4. Divide the dough into two equal parts and shape them into balls. Then, flatten each ball into a 1-inch thick disc and wrap each disc tightly in plastic wrap.

5. Chill the dough discs for a minimum of 1 hour or as long as 2 days to let the gluten relax and the butter reconstitute.

6. When you are prepared to use it, take one disc from the refrigerator and allow it to sit for a few minutes to soften somewhat.

7. Dust a clean surface and rolling pin with flour, and use them to roll the dough into a circle 12 inches in diameter, starting from the center of the dough and moving outward. Flatten the dough to about 1/4 inch in thickness.

8. Dough that has been rolled out to an even thickness can be moved with the least amount of distortion to the pie plate. In this case, I use a 9-inch deep-dish plate that was made for me by my mother back in 1979, the year of my birth. Once the dough is in the plate, I just use kitchen scissors to trim the excess to about an inch beyond the plate’s edge, fold that part under, and then crimp the edge in a way that pleases me.

9. When pre-baking is necessary, freeze the shaped crust for about 15 minutes before baking at 375°F (190°C) for 15-20 minutes with pie weights. After that, take out the weights and bake for another 5-10 minutes, until the crust is golden.

10. Bake and fill according to your recipe, or keep the unbaked crust in the fridge for up to 2 days.

Equipment Needed

1. Mixing bowl
2. Whisk
3. Pastry cutter or fingers
4. Measuring cups
5. Measuring spoons
6. Fork
7. Plastic wrap
8. Rolling pin
9. Kitchen scissors
10. Pie plate (9-inch deep-dish)
11. Clean surface (for rolling dough)
12. Flour (for dusting)
13. Oven
14. Freezer
15. Pie weights (optional for pre-baking)

FAQ

• What is Pâte Brisée?Pâte Brisée is a classic French pastry dough used for both savory and sweet tarts. It is known for its texture that flakily melts in your mouth and its taste that is disarmingly buttery.
• Can I use salted butter instead of unsalted?Using salted butter is acceptable, but keep in mind that you will have to adjust the amount of added salt in the recipe. If using salted butter, cut the amount of added salt in the recipe in half.
• Why is the butter cold?By working with cold butter, you can achieve a flaky texture because it does not fully mix with the flour until the item is put in the oven. At that point, steam is created, and the flaky layers begin to form.
• Can I make Pâte Brisée ahead of time?Indeed, it’s possible to prepare it ahead of time. Wrap it securely and keep it in the fridge for no longer than 2 days, or in the freezer for as long as 3 months.
• Why is ice water used?Dough made with ice water stays cool. This is a good thing, because cool dough makes for a good crust. When the dough is cool, the butter within it is also cool, so that when the dough is baked, the pieces of butter are still intact and have not melted into the dough.
• How can I tell if the dough has enough water?The dough should hold together when pinched. If it’s crumbly, add more water a tablespoon at a time but avoid over-wetting.
• Is it necessary to chill the dough?Yes, cooling aids in the relaxing of the gluten and helps keep the butter firm, yielding a flakier crust.

Substitutions and Variations

To get whole wheat flour: Use an equal amount of the flour in question and whole wheat flour. Or an all-purpose gluten-free flour mixed with whole grain flour.
To measure salt: Use sea salt or kosher salt in the same amount as you would regular table salt.
Coconut sugar or brown sugar can be, in equal amounts, substitutes for granulated sugar.
If using unsalted butter: Substitute with an equal quantity of cold margarine or a plant-based butter alternative.
For ice water: Use an equal amount of cold milk or whey.

Pro Tips

1. Use Very Cold Butter Ensure the butter is as cold as possible before adding it to the flour. This helps create a flaky texture by allowing the butter to steam and create layers as it melts during baking.

2. Chill the Dough Thoroughly After forming the dough discs, make sure to chill them for at least an hour. This resting period allows the gluten to relax, making it easier to roll out, and helps the butter solidify, which contributes to a flakier crust.

3. Handle with Care When mixing and rolling out the dough, be gentle to avoid activating the gluten too much, which can lead to a tough crust. Use a light touch and minimal kneading.

4. Use Minimal Water Add the ice water gradually, just enough to bring the dough together. Too much water can make the dough sticky and tough, affecting the texture of the crust.

5. Rotate the Dough While Rolling As you roll out the dough, rotate it a quarter turn every so often. This ensures an even thickness and prevents sticking, helping you achieve a uniform 12-inch circle.