Pâte brisée

A type of French pastry dough

Pâte brisée is a classic French pastry dough that is commonly used as a base for both sweet and savory pies and tarts. It is known for its tender, flaky texture and is a staple in French baking.

Ingredients and Preparation

Pâte brisée is traditionally made with a few simple ingredients: flour, butter, salt, and water. The key to achieving the desired texture is in the method of combining these ingredients.

The process begins by cutting cold butter into the flour and salt mixture until it resembles coarse crumbs. This can be done using a pastry cutter, a food processor, or by hand. The cold butter is crucial as it helps create the flaky layers in the dough. Once the butter is incorporated, cold water is added gradually until the dough just comes together. It is important not to overwork the dough to prevent it from becoming tough.

After the dough is formed, it is typically wrapped in plastic wrap and chilled in the refrigerator for at least 30 minutes. Chilling the dough allows the gluten to relax and the butter to firm up, making it easier to roll out and shape.

Uses in Baking

Pâte brisée is versatile and can be used in a variety of dishes. It is often used as the base for quiche, tarts, and pies. Its neutral flavor makes it suitable for both sweet and savory fillings.

For savory dishes, pâte brisée can be used in quiche Lorraine, vegetable tarts, and meat pies. When used in sweet dishes, it can be paired with fruit fillings such as apple, pear, or berry tarts.

Pâte brisée being prepared

Techniques for Success

To achieve the best results with pâte brisée, it is important to keep all ingredients cold throughout the preparation process. This helps maintain the integrity of the butter, which is essential for creating the flaky texture.

When rolling out the dough, it should be done on a lightly floured surface to prevent sticking. The dough should be rolled to an even thickness, typically about 1/8 inch, to ensure even baking.

Blind baking is a technique often used with pâte brisée when making pies or tarts with wet fillings. This involves pre-baking the crust partially or fully before adding the filling to prevent a soggy bottom.

Variations

While the classic pâte brisée recipe is simple, variations can be made by adding ingredients such as sugar for a slightly sweet dough or herbs and spices for a more flavorful crust. These variations can enhance the overall taste of the dish and complement the filling.

Related pages

• Pâte sucrée
• Pâte sablée
• Pastry
• Pie crust

A savory pie made with pâte brisée