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Pate Brisée (Pie Dough, Pie Crust)

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

Pate brisée is the French version of a classic pie or tart pastry. Pressing the dough into a disc rather than shaping it into a ball allows it to chill faster. This will also make the dough easier to roll out, and if you freeze it, it will thaw more quickly.

Helga

Pate Brisée (Pie Dough)

Recipe by Martha Stewart
Makes 1 double-crust or 2 single-crust 9- to 10-inch pies

Ingredients:
2 ½ cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
¼ to ½ cup ice water

Preparation:

  1. In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
  2. With the machine running, add ice water in a slow, steady stream through the feed tube. Pulse until the dough holds together without being wet or sticky; be careful not to process for more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
  3. Divide the dough into two equal balls. Flatten each ball into a disc and wrap it in plastic. Transfer to the refrigerator and chill for at least 1 hour. Dough may be stored, and frozen, for up to 1 month.

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Pate Brisée (Pie Dough, Pie Crust)
Pate Brisée (Pie Dough, Pie Crust)
Pate Brisée (Pie Dough, Pie Crust)
Pate Brisée (Pie Dough, Pie Crust)

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This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

Comments (12)

  • Sherry Levesque

    June 30, 2016 at 7:56 pm

    These recipes are quite easy and are not tat different than what I am used to cooking. I hope everyone enjoys these. Some have rather unusual names, but the end result is something that I already know how to make. I just never measured the ingredients before. Please enjoy, will you?

  • Kitty

    June 30, 2016 at 8:36 pm

    Hi Sherry! We found a link here for you so you can weight the ingredients rather than measure. Hope this helps!

  • Rina

    July 24, 2017 at 5:42 pm

    Baking instructions???

  • Kitty

    July 24, 2017 at 5:53 pm

    Hi Rina!
    Depending on the pie your baking, you can either partially blind bake it (filling it with pie weights or dried beans so it won’t puff up when baking from 7 to 10 minutes in a 375ºF degree oven, or until the shell is very lightly browned), or adding the filling and bake it as you would usually do at 425ºF. What are you going to bake?

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