For best results, ensure all ingredients are as cold as possible. If the dough becomes too warm while working with it, return it to the refrigerator for a few minutes to chill. You can also make this dough by hand, using a pastry blender or your fingertips to cut the butter into the flour mixture. The dough can be stored in the freezer for up to 1 month. Thaw completely in the refrigerator before using.
Pate Brisee (French Shortcrust)
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PREP TIME20 mins
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COOK TIME0 mins
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TOTAL TIME50 mins
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SERVING16 People
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VIEWS9
Embark on a culinary adventure with this exquisite Pate Brisee recipe, a versatile French shortcrust pastry, perfect as a canvas for both sweet and savory creations. Its delicate, buttery flavor and flaky texture will elevate your tarts and quiches to gourmet heights.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate17 g
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Cholesterol31 mg
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Fiber1 g
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Protein2 g
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Saturated Fat7 g
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Sodium155 mg
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Sugar2 g
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Fat12 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a food processor, combine the flour, sugar, and salt. Pulse 3-4 times until well combined. (2 minutes)
02
StepAdd the chilled, cubed butter to the mixture. Pulse until the mixture resembles coarse crumbs with small, pea-sized pieces of butter remaining. (3 minutes)
03
StepWith the food processor running on low, gradually add the ice water through the feed tube until the dough just comes together and forms a ball. Be careful not to over-process or add too much water. (2 minutes)
04
StepDivide the dough in half. On a lightly floured surface, gently shape each half into a disc. Wrap each disc tightly in plastic wrap and chill in the refrigerator for at least 30 minutes, or up to 2 days. (30 minutes)
05
StepWhen ready to use, remove one disc of dough from the refrigerator. On a lightly floured surface, roll the dough out into a 12-inch circle, about 1/8 inch thick. (10 minutes)
06
StepCarefully transfer the rolled dough to a 9-inch tart pan. Gently press the dough into the bottom and up the sides of the pan. Trim any excess dough from the edges of the pan. (5 minutes)
07
StepFill and bake according to your tart recipe. Repeat with the remaining dough disc, if desired. (1 minute)
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RECIPE REVIEWS
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Please Rate
Fleta Zulauf
Jul 1, 2025This is my go-to pate brisee recipe now. It's so easy and reliable.
Geraldine Schultzemmerich
Jun 29, 2025The key is to keep the butter cold! I even chill my flour before starting.
Emmanuel Grimes
Jun 28, 2025Beginner-friendly and yields professional-looking results!
Rhett Borer
Jun 27, 2025Freezing half the dough is genius! Thanks for the tip!
Mckenzie Block
Jun 27, 2025I love that this recipe makes two crusts. It's so convenient to have one ready to go in the freezer.
Glennie Crona
Jun 27, 2025I used this crust for a savory quiche and it was amazing. The flavor is perfect.
Jesus Murazik
Jun 27, 2025This recipe is a game-changer! My tarts have never been so flaky and delicious.
Earnest Jenkins
Jun 26, 2025I found that I needed a bit more ice water than the recipe called for, but it turned out perfectly.
Trevion Doyle
Jun 25, 2025Adds a delightful flavor to any fruit tart.