Our Test Kitchen's Favorite Pâte Brisée Is the Pie Dough to Use for all Your Favorite Recipes (2024)

1. Pulse dry ingredients:

   Pulse flour, salt, and sugar in a food processor until combined.

2. Add butter and pulse:

   Add butter and pulse until mixture resembles coarse meal with some pea-size pieces remaining.

3. Add water then pulse:

   Drizzle 5 tablespoons water over mixture; pulse several times to combine. Add more water, 1 tablespoon at a time, and pulse until mixture holds together when pinched.

   To avoid creating water pockets in your pâte brisée (which will wreak havoc on your dough), be sure to strain the ice out of the water before drizzling it in and processing.

   See Also

   The science and magic of pastry | Andy ConnellyResting Pie Dough/Pastry | Ask Nigella.comSweet Tart Crust (French pastry – Pâte Sucrée)How to Make Perfect Shortcrust Dough by Hand or Machine

4. Shape dough:

   For a 9-inch pie, shape dough into two disks and wrap each in plastic. For a slab pie, shape dough into a rectangle and wrap in plastic. Refrigerate at least 1 hour and up to 1 day before using.

   

   See Also

   Back to basics - pâte brisée — Baking with the French Tarte

Storing

Chill pâte brisée for a minimum of one hour before using. It can be stored in the refrigerator for up to one day before using.

Freezing

Pâte brisée can be made ahead and frozen for up to three months; thaw overnight in refrigerator.

Frequently Asked Questions

What is the difference between pâte brisée and pie crust?

Pâte brisée and pie crust are both used for sweet and savory recipes. Pie crust can be made with various fats such as butter or vegetable shortening, but pâte brisée is always made with butter. Also, pâte brisée uses a higher ratio of butter to flour than an average pie crust. Another difference is that some pie crust recipes include sugar. Pâte brisée does not.

How is pâte brisée made?

Pâte brisée dough is made by combining sugar, flour, salt, then adding cubes of butter, and finally just enough ice-cold water to bring the dough together. We use a food processor for our pâte brisée, but many recipes call for the ingredients to be mixed by hand or using a pastry blender.

What is the difference between pâte brisée and pâte sucrée?

Pâte brisée is an unsweetened shortcrust dough, whereas pâte sucrée has sugar added and is only used for dessert recipes.Some pâte sucrée recipes have a greater ratio of butter than used for pâte brisée, and some include egg yolk which produces a much richer dough.

Other Pastry Recipes to Try:

• Perfect Pie Crust
• Basic Pastry Dough
• Flaky Pie Dough
• Easy Pate Sucrée
• Pate Sablée