Pâte Brisée

Pâte Brisée

Posted 2014-08-21 by chef@homefollow
, 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

Method
  • 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.



  • Categories
    #pastry
    #pie
    #tarts
    #dessert
    #sweet
    #savoury
    #easy
    #simple
    #quick

    %recipeyum
    225703 - 2023-07-17 09:34:02

    Tags

    Holiday
    Festivals
    Family_friendly
    Easy
    Dinner
    Healthy
    Lunch
    Family
    Vegetarian
    Quick
    Dessert
    Simple
    Snack
    Kids
    Vegan
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