Are you ready to elevate your baking game with a classic French pastry technique that transforms ordinary pies into extraordinary culinary masterpieces? Pâte Brisée is the gold standard of pie crusts, renowned for its delicate, buttery texture and flaky perfection that will make even professional pastry chefs nod in approval. Whether you're a novice baker or a seasoned pro, this foolproof recipe will unlock the secrets to creating a pie crust so sublime, it will become the talk of your next dinner party.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: French
Serves: 1 pie crust
Ingredients
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter, chilled and diced
- 1/4 cup ice water
- 1/2 teaspoon salt
Instructions
- Prepare your ingredients by measuring out the flour, salt, and chilling the butter thoroughly in the refrigerator for at least 30 minutes before starting.
- In a large mixing bowl, combine the all-purpose flour and salt, whisking together to distribute the salt evenly throughout the flour.
- Add the chilled, diced butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse, pea-sized crumbs. The butter should remain cold and firm during this process.
- Gradually add ice water, one tablespoon at a time, gently mixing with a fork or your hands. Stop adding water when the dough just begins to come together and can be pressed into a cohesive ball.
- Turn the dough onto a clean, lightly floured surface. Gently knead the dough 2-3 times to fully incorporate the ingredients, being careful not to overwork the pastry.
- Shape the dough into a flat disk, approximately 1-inch thick. Wrap tightly in plastic wrap and refrigerate for at least 1 hour, or up to 2 days, to allow the gluten to relax and butter to re-chill.
- When ready to use, remove the dough from the refrigerator and let it sit at room temperature for 5-10 minutes to soften slightly for easier rolling.
- On a lightly floured surface, roll the dough into a circle about 1/8-inch thick, rotating and adding flour as needed to prevent sticking.
- Carefully transfer the rolled dough to your pie dish, gently pressing it into the bottom and sides. Trim excess dough, leaving a slight overhang for crimping.
- Crimp or flute the edges as desired, then chill the prepared pie crust for 15-20 minutes before blind baking or filling, depending on your recipe.
Tips
- Temperature is Everything: Keep your butter and water ice-cold to ensure a flaky, tender crust. Warm ingredients will make your pastry tough and dense.
- Don't Overwork the Dough: Mix just until the dough comes together. Overworking develops gluten, which leads to a tough crust.
- Chill, Chill, Chill: Refrigerating the dough allows the gluten to relax and the butter to re-solidify, creating those coveted layers.
- Use a Light Touch: When rolling out the dough, use gentle, even pressure and rotate frequently to prevent sticking.
- Blind Baking Tip: For cream or custard pies, blind bake the crust with pie weights to prevent a soggy bottom.
- Make Ahead: This dough can be prepared and refrigerated up to 2 days in advance, making it perfect for meal planning.
Nutrition Facts
Calories: 345kcal
Carbohydrates: g
Protein: 4g
Fat: g
Saturated Fat: g
Cholesterol: mg
