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Pie Crust - Pâte Brisée

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Pie Crust - Pâte Brisée

The most basic pastry dough of them all. It can be used for sweet pies, like apple pie, as well as for savory dishes like quiches. Brisée in French means 'broken' and refers to the broken pieces of fat in the pie crust. It usually calls for twice as much flour as fat by weight. In addition, it uses cold water (no egg) as binding agent and has a delicate and flaky texture.

Nguyên liệu

94 g

all-purpose flour, plus more for work surface

25 g

granulated sugar

Pinch

salt

58 g

unsalted butter, very cold, cubed

30 ml

ice cold water

Hướng dẫn nấu nướng

* Bước 1

In a food processor, mix the flour, sugar, salt and butter together. Add the water and stir until the flour is moistened. Add 1 more tsp of water if the dough seems dry. Gently knead the dough a few times on a lightly floured work surface until it all comes together. Shape the dough into a ball and flatten it into a thick disk. Wrap it in plastic wrap and refrigerate it for at least 1 hour.
Ảnh Bước 1 Ảnh Bước 1 Ảnh Bước 1

* Bước 2

On a lightly floured work surface, roll the dough into a circle or any preferred shape about 1/8-inch (0.4cm) thick. Transfer dough to your baking pan. Chill the pie crust for at least half-hour before baking. This will prevent the sides from shrinking.
Ảnh Bước 2

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all-purpose flour, plus more for work surface granulated sugar Salt unsalted butter, very cold, cubed ice cold water

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