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Pâte Brisée/Pie Pastry
Recipe type: Pastry
Cuisine: French
  • 2 cups (225 gr.) flour
  • 8 tbsp. (115 gr.) butter
  • 1 egg
  • 1 yolk (optional)
  • ½ teas. salt
  • 2-3 tbsp. cold water
  1. For certain meat pies, quiches, pates en croute, the substitution of half the butter by shortening or lard is desirable.
  2. The method of working all the pastry dough is the same.
  3. Sift the flour on the table or board.
  4. Make a well in the center.
  5. Place the butter, egg yolks, salt and liquid and work with the finger tips by blending so that the flour absorbs all the liquid elements slowly.
  6. Work this dough lightly into large clumps with fingers or cut it with a plastic scraper until smooth, and not sticky.
  7. For certain recipes, it is necessary to "fraiser" the dough, that is to blend the butter and flour without making the dough elastic.
  8. It is not a kneading method.
  9. The dough is pushed away with the heel of the hand and gathered with the fingers into a ball.
  10. This "fraisage" is done twice.
  11. Wrap the ball and chill at least 2 hours.
  12. Can be kept a few days in the refrigerator.