Pâte Brisée (Shortcrust Pastry)
Pâte Brisée is the crust most often used in daily French cuisine, for quiches, savory tarts, and sweet pies. You don’t need to add sugar for a dessert pie. Try to use the best quality of butter, it makes all the difference.
Serves: 8Hands-on: 15 minutesTotal: 1 hour 15 minutesDifficulty: Medium
- 2 cups all-purpose flour
- ½ cup butter, diced, and at room temperature
- 1 large egg
- ⅛ cup water
- ½ tsp. salt
- Sift the flour into a large bowl. Create a well at the center of the mixture, like a volcano crater. Add the diced butter to the center of the crater. Use your hands to mix the butter and the flour together, pressing the butter into the flour with the palm of your hands.
- Create a hole at the center of the mixture again. In a small bowl, beat the egg and the water together. Pour into the center of the crater, add the salt, and mix all elements with a pastry spatula. Once it starts to really combine, squeeze it together with your hands until you can create a large ball. Cover it with plastic wrap and put in the refrigerator for 1 hour.
- To roll it out, use 2 parchment paper sheets. Place dough on top of one sheet, and then put another sheet on top of the ball of dough. Roll your pin over the second parchment paper sheet. This will allow you to roll a thinner crust without the dough sticking to the rolling pin. Use for quiches or tarts.