Pate Brisee – The Best Base for Tarts, Quiches or Pies
If you love making tarts, pies, quiche or galettes, then learning to make a delicate, flaky, pate brisee is a staple for your culinary adventures. The ingredients are incredibly simple and the possibilities for what you can do with your pate brisee dough are endless. One huge thing to keep in mind when crafting your delicate, flaky dough is not to over mix this dough, EVER!
- 2 1/2 cups all-purpose flour
- 1 teaspoon coarse salt
- 1 teaspoon sugar
- 1 cup (2 sticks) chilled unsalted butter, cut in 1/2" pieces
- 1/2 to 3/4 cup ice water
- 1. Mix together the flour, salt and sugar in a medium sized bowl.
- 2. Blend in the butter using either a fork, a pastry cutter, paddle mixer or food processor until partially blended. I usually allow some large chunks of butter to remain intact and find that hand mixing the butter into the flour is the best for a flaky crust.
- 3. Blend in the ice water until dough comes together. Dough should not be overmixed, too dry or too wet. If dough it too wet, add some flour. It dough is too dry, add 1 tsp of water until dough slightly forms a ball without falling apart.
- 4. Divide your dough into 2 equal portions. Shape into disks and wrap in plastic wrap. Chill in the fridge for at least 1 hour until use. Dough can be frozen, if you are not using dough within the day, for future use.
- Make sure both butter and flour are very cold before mixing. Keep measured portions in freezer until ready to mix.
- To get the best ice water, fill up a large glass with ice and water before you start your dough. The moment you need to measure out your 1/2 cup of ice water, strain the cup of ice and water into you measuring cup for the coldest water possible.
- Dough can be made 1-2 days in advance and stored, tightly wrapped in the fridge or up to 1 month in the freezer.