How To Make Pâte Brisée (French Pie Crust Technique)
Mastering the art of Pâte Brisée is your gateway to creating flaky, buttery pie crusts that elevate any dessert or savory dish. In just 10 minutes of prep, you’ll craft a versatile foundation for tarts, quiches, or sweet pies that impresses every time.
Ingredients
- 1 ¼ cups all-purpose flour (6¼oz/177g)
- 1 ½ teaspoons granulated sugar
- ½ teaspoon salt
- ½ cup butter (cold and diced) (4oz/115g)
- 3-4 tablespoons ice water
Instructions
- In a medium bowl, combine the flour, sugar, and salt.
- Rub the diced butter into the flour using your fingertips until it resembles coarse crumbs. You can also use a pastry blender.
- Toss in 3-4 tablespoons of ice water and stir to combine.
- Dump the mixture onto a clean and cold work surface.
- Working quickly with the heel of your hand, smear small portions of dough away from you into thin streaks until all the dough has been worked. You only need to smear each portion once. This method is called fraisage.
- With a bench scraper, gather the dough up into a ball, press into a disc, wrap well and refrigerate for at least 30 minutes (and up to 2 days.) Your dough is now ready to use. For longer storage, freeze for up to 2 months (defrost overnight in the refrigerator).
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