Pâte Brisée, means "broken pastry", is the French version of shortcrust pastry crust. It is the basic pastry to be used on sweet and savoury tarts, quiches and pies. It has rich flavour, delicate texture and versatile.
Preparation Time: 15 minutes
Cooking Time: 0 minutes
Makes: one 9-inch double-crust pie or two 9-inch single-crust pies
Ingredients 2 1/2 cups all-purpose flour
1 tsp salt
1 tsp sugar
230g cold unsalted butter, cut into pieces
1/4 to 1/2 cup ice water
In a food processor, pulse flour, salt, sugar and butter until mixture resembles coarse meal, with some larger pieces remaining.
Drizzle 1/4 cup water over mixture. Pulse until mixture just begins to hold together. If the dough is too dry, add 1/4 cup more water, 1 tablespoon at a time.
Divide dough in half onto 2 pieces of plastic wrap. Gather into 2 balls and press each into a disc, well wrap and refrigerate until firm, 1 hour or up to 1 day. It can be frozen up to 3 months, thaw in the fridge before using.
On a lightly floured surface, roll out each disc into 1/4-inch thick and it is ready to be used for your favourite tarts or pies.