Pâte brisée is the only crust I trust for pies, tarts, and galettes. It’s tender, flaky, and meltingly-delicious. It’s easy to roll out, too. And talk about fast — with the help of a food processor, this bit of ecstasy can be yours in just 30 seconds.
Note: I’ve started a new feature here at A Garden for the House called “Baking 101.” Last week, we discussed baking powder and baking soda. In future weeks, we’ll look at rolling pins and pastry cloths. We’ll also learn how to make decorative edges for pie crusts. So stay tuned, okay?
Another note: Pâte brisée is pronounced “paht bree-ZAY.” If you add sugar to the works, you’ll have Pâte brisée sucrée. That last noun is pronounced “sue-KRAY”.
Warning! Never whisper “Pâte brisée sucrée” on a crowded street. Why? Because every excessively good-looking Tom, Dick, and Harry (and maybe Mary, too) will ask for your hand in marriage.
Here’s the recipe in photographic steps, followed by a 1-click printable version:
When you open the processor’s lid, you’ll find the flour has transformed itself into coarse, white pebbles. If the dough holds together when a small amount is pinched with the fingers, you’re good to go. If the dough falls apart when pinched, pulse in more ice water, one tablespoon at a time.
Wrap the disk in plastic, and then let it rest in the fridge for at least 30 minutes. As the pastry chills, the flour particles will absorb moisture, and the butter will firm up. When refrigerated, Pâte brisée will stay fresh and wonderful for up to 2 days. For longer storage, freeze the dough for up to 3 months.
Think you’ll give this recipe a test-drive? You can let me know by leaving a comment. As always, I love hearing from you.
Here’s the printable:
Don’t miss anything at A Garden for the House…sign up for Kevin’s email updates.