Last updated on October 31st, 2017
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:
First, pour 1 1/2 cups all-purpose flour into the bowl of a food processor.
Add 1/4 teaspoon salt…
And, if you are making Pâte brisée sucrée (as you would want for fruit pie), add 2 tablespoons sugar. Otherwise, omit the sugar.
Now grab a stick of cold, unsalted butter…
And dice it, baby. (Tip: to dice butter, quarter the stick lengthwise, then make 1/4-inch crosswise cuts.)
Scatter the diced butter over the flour mixture…
And pulse the machine 5 times or so, just to break up the butter.
With the processor running, quickly tip 1/4 cup ice-cold water through the feed-tube, and then immediately stop the machine.
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.
Tip the dry, hopeless-looking mass onto a clean counter top (or a marble board)…
And gather it into a ball.
Then flatten the ball into a disk.
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:
Pâte brisée: the crust I trust for pies, tarts, and galettes
Ingredients
- 1 1/2 cups (187.5 grams) all-purpose ("plain") flour
- 1/4 teaspoon salt
- 2 tablespoons (25 grams) sugar (omit for savory crust)
- 1 stick (8 tablespoons; 113 grams) cold, unsalted butter, quartered and diced
- 1/4 cup ice-cold water
Instructions
- Tip the flour, salt, and optional sugar into the bowl of a food processor. Scatter the diced butter over the flour mixture. Pulse the machine 5 times or so, just to break up the butter. With the processor running, quickly add the water, then stop the machine.
- Pinch a small amount of dough between your fingers. If the dough holds together, it's good to go. Otherwise, add more ice water -- one tablespoon at a time -- and pulse again.
- Dump the dry, crumbly mass onto your work surface, gather it into a ball, and then flatten the ball to form a disk. Wrap the disk in plastic, and chill for at least 30 minutes before using. Refrigerated, the dough will stay perfectly fresh for up to 2 days. For longer storage, freeze the pastry for up to 3 months.l
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Edward Zabel says
Would Gluten free Flour work for this?
Kevin Lee Jacobs says
Hi Edward – I’ve tried dozens of gluten-free pie crust recipes, and found that none were able to match the delicious taste and awesome texture of traditional French pastry dough. Should you find such a crust that rolls out easily, and that doesn’t fall apart after baking or cutting, please share the recipe with me!
Catharine R. says
Hi Kevin! You taught me how to make this crust many years ago, and I still make it today. It’s so easy to make in the food processor, and it’s too delicious for words! I use it for all my pies.
Mary in Iowa says
Shhhhh. Pate Brisee Sucree. Mary would like to solicit your hand in marriage. Drat that Silver Fox!
I made your recipe for this sinfully rich pastry a few weeks ago, and it won’t be the last time. I have some raspberries and cubed rhubarb in the freezer, and this deliciously cool autumn weather is calling out for pie. This looks like a pate brissee sort of week.
Deborah says
I must be old school because I have never used a food processor to make pie crust. Just me, my pastry cutter and Grandma’s instruction at my side. Then again I retired my food processor years ago. Chopping, smashing and grating are very stress relieving so maybe that is why I did it. Anyway, I’m going to give this a whirl without the use of a food processor and let you know how it turns out. Red raspberry pie here I come!! Maybe apple would be better as the farmers market just started selling fall apples last week. Served of course with a nice slice of cheddar cheese. I think Lily will approve of the latter. You can never have enough cheese.
Beverly, zone 6, eastern PA says
Hi there Kevin, will this dough recipe work for a QUICHE ?
With my favorite broccoli quiche recipe, I add chopped fresh chives to the dough for another “layer” of flavor. I like the dotted appearance of the crust, too.
The longer I have my food processor, the more recipes I try with the machine. This evening I made tomorrow’s dinner – gazpacho – using the processor. It’s such a great helper in the kitchen.
That marble slab looks pretty functional, too, I may have to search for one.
Kevin Lee Jacobs says
Hi Beverly – I always use Pâte brisée for quiche. Your broccoli quiche with chive crust sounds terrific!
Carla says
I just got my first food processor and this recipe looks like one to try..thank you !
Pati T. says
Hi, Kevin . I am terrible at crust making. My Great Aunt Corie was a wonderful pie maker. Her crusts would just melt in your mouth. She tried teaching me but I still had tough, hard crusts. Your recipe sounds easy and a great crust for me to try. Crossing my fingers for success. Thanks for posting a printable version and for sharing. Have a good day!
Anita says
Hi Kevin,
I am definitely going to try this recipe. But first I want to invest in a food processor. Could you or your readers recommend one? Love your blog! Thank you!
Marjie Butler says
Kevin, I love this recipe for pate Brisee. I found your blog a few years ago and you posted it then. I switched to your recipe and have never needed a new one. Thanks so much. I really enjoy trying out and finding new recipes from you. Thank you for sharing so much f your life experiences through your blog. You inspire my home, kitchen, garden and home!
Bob says
Hi Kevin. I love your blog and look forward to it always. Lately I’ve been using a neat trick for pie dough. Instead of all ice water use 1/2 chilled vodka and 1/2 ice water. Vodka is supposed to stop any gluten development and the dough rolls out beautifully. During baking all the alcohol evaporates.
Shelley says
Hi! Try 1/2 cold vodka and 1/2 water for the liquid. Magic I say!
linda faatz says
Kevin,
you surely are an inspiration. This is the season for pies and i will for sure try this recipe.
Linda
Mary W says
I will try this for my favorite treat. Pie crust sprinkled with cinnamon and sugar, cut into irregular shapes, then baked until brown. Mom always did this with leftover pie crust dough and it was my favorite part. Will let you know as I’ll try Turbinado sugar and am still searching for my favorite cinnamon. I might need to switch to a brown sugar to get it to melt and crust over or blend the Turbinado into finer grind. Wonder what would happen if I used candied nuts or reconstituted dried strawberries. Maybe some coffee flavored bits – oh – what about chopped toffee bars. I can’t wait to try. My Christmas present is waiting – whole platter full of goodness to look at and dream of sweet memories. Better idea, I’ll surprise my brothers when they come for Thanksgiving with the platter of memories. Thanks for this perfect crust.
Mary B says
Is this a 9″ pie crust? I usually make a 10″ pie. Should I increase the amounts a bit? Thanks.
Julie B says
Mary, my mother did the same with the leftover pie dough, only she let us make it. I had forgotten all about that, however. Thank you for reviving some wonderful memories.
Peggy says
Can you double this for a 2 crust pie or should make them separate? Good time to make several & put in freezer for thanksgiving & Christmas . Thank you Love all your stories.
Ellen says
Love your weekly tips, always look forward to them. Step by step photos are great!
Joanne says
Could you double this recipe?
JoAnne Henderson says
I hate to ask in public, but what would you consider to be a good (best) all round food processor or mixing centre? If you could just have one, which would you purchase? I have purchased two processors in a few years and both had plastic bits that broke off making them unusable. I have also looked at an Kitchen Aid mixer unit, but have never tried one since I burnt out the motor of my Oster many years ago. – it was time, as I had used it for years, but I could not justify buying another. Not sure what I would make better use of – a processor or a mixing centre. I dislike baking for the reason that I hate the cleanup and the fact that I don’t have a single appliance that does many things. My all-time favourite is a very small processor that i use to chop and grind all sorts of things, but it is too small for the likes of pastry or dough. Thanks for your help. I would like to b]make things again!
Kevin Lee Jacobs says
Hi Peggy and Joanne – Yes, you can double the recipe for a 2 crust pie. When I make Pâte brisée I usually make lots and lots of single batches, wrap each in plastic, and freeze. No need to wash out the food processor between batches.
Hi JoAnne – For me, a food processor and a standing mixer (or mixing centre) are equally essential in the kitchen. I’ve always loved Cuisinart food processors. My previous model held 10 cups; my current version holds 14. As for standing mixers, I’m a big fan of the KitchenAid ‘Artisan’ series. These are well built, and they come in all kinds of exciting colors.
Sunni says
From a health standpoint: I would have felt so much better about the photo of your left hand pressing the dough from a ball to a flat shape showing a wrist free of jewelry. I love jewelry but the idea of the fabric ties and/or bracelet being pressed down in the dough was not appetizing. Do love the receipe and am anxious to try it. Thank you for all your good work.
georgeann says
Kevin I just love your page. I don’t have a printer so I have a lot of tablets to copy a lot of your recipes . Thank you for the entertainment also.
Kathleen says
Kevin
Love all your stores, recipes and especially your garden tips for each season.
I find by weighing each of my ingredients, my recipes turn out the same each time. Additionally, I don’t need to think about the humidity or the weather. Would it be too much trouble to list the weight of each ingredient in your recipes? Except, of course, small quantities like teaspoon and Tablespoons.
Thanks again for all your information. I am certainly glad I found your site.
Kevin Lee Jacobs says
Hi Kathleen – Good news for you: I included the weight of each ingredient in the printable version of this recipe.
Marilyn says
How do I bake it, Kevin?
The last one got burnt around the edges and less so, everywhere elsewhen I was making your recipe for a lemon tart.
I baked the shell first, as directed, then baked it with the lemon tart filling. It seemed it all was too much for the crust.
JoAnne Henderson says
Thank you Kevin, for your comments and recommendations regarding food processors and mixing centres. Now to start looking at some. Yes, my wee processor is a Cuisinart and I love its features.
Oh! and now to look for a pastry cloth as well.
Keep blogging and sharing!
Arden Rembert Brink says
Boy, talk about bringing back memories! My mom kept a well-used pastry cloth, carefully folded and put away in the same drawer as her rolling pin. I hadn’t thought about that in years.
I was a total user of the already-made refrigerated stuff until we lived in Costa Rica and it simply wasn’t available. We hosted a gazillion other gringos for Thanksgiving every year so I had to just break down and learn to make a pie crust (same exact method as you use, except I normally used real lard, readily available there, especially that time of the year since they use it to make Christmas tamales) but I wish I’d had my mom’s pastry cloth.
And you’d sure be welcomed and enjoyed here in the mountains/high desert of Utah. I’ll bet you could put together one helluva trip around the country visiting your online fans/friends/readers. Sounds like fun!!
Steve Wilson says
Trying this recipe.. first time making pie crust.. when you say add the water with the processor running, what speed is it running at?? low or high?? I had it running on high and turned it off after adding the water and found big clumps of butter so ran again for a few seconds on low and seemed alright then. Appreciate it if you could verify the speeds. Thanks from an old 69 year old who has made most of your recipes and loved them all.
Kevin Lee Jacobs says
Hi Steve – Sounds like you did everything right. My food processor has only one speed: High!
Maggie says
Hi Kevin.
Love your fun, helpful, delish newsletters. I’m originally from Oz, via 30-odd years in Andalucía, now based near Hua Hin, south of Bangkok, on the Gulf of Thailand. manage to work around most of the different weights-and-measures issues (we are totally metric) but not sure about this ‘stick of butter’ which pops up in so many US recipes, so please enlighten me in grams, ’cause I can’t wait to try your Pate Brisee recipe.
You must’ve read my thoughts about garlic! Had just put some fat cloves aside for planting and voila, in came your mail.
Keep up your delightful, whimsical ways, which are obviously a source of great pleasure to so many.
Kevin Lee Jacobs says
Hi Maggie – Your wish is my command! Metric measurements are listed in the printable version of the above recipe (1 stick butter equals 113 grams).
gharmaine says
Can I make this crust without a food processor? I do have a Blender and a Mixer but no Processor but I would love to try making it for the Holidays
Kevin Lee Jacobs says
Hi gharmaine – You can absolutely make this pastry without a food processor. Use your fingers or a pastry blending gadget to rub or cut the butter into the dough.
Dominique says
Bonjour Kevin, I love all your recipes and tips ( also your great sens of humour !! ) I have just made( for the first time in my life… 🙁 ) your recipe for pâte brisée … How delicious and so much better than the ready made bought one !! I don’t think I will ever use the supermarket ones now… ( I live in Christchurch ,New Zealand by the way and always look forward to your weekly ” news”. ) Aurevoir et merci…..( born and bred in Paris )
Abby says
Wow! Thanks so much for the pictures! They made all the difference. I needed to see and have the recipe to use finally use my food processor to make the pie crusts for Thanksgiving. They were great (pumpkin, pumpkin tarts with the extra, apple pie and blueberry tart). And, like some of the others, my mother had a pastry cloth and cover for the rolling pin. I hated the cloth because it was so tight it would not flatten easily (well, I was kid and didn’t have a lot of coordination).
Kevin Lee Jacobs says
Hi Dominique – So glad the pâte brisée worked out for both of you!
Abby – Glad the pictures were helpful, and that your pies (and tarts!) turned out so well.
linda k. says
Thank you for the pictures. I think I can do this!
Montana Channing says
you can’t buy a decent pastry cutter any more. my grandma’s had nice tough blades that make the dough mix the perfect consistency without letting the butter melt but the new ones are too cheesily made to stand up to cold butter. check out antique shops and Goodwill – they have the good stuff.
gloria says
Just reporting for your future cookbook- Used this dough recipe with an only strawberries and it was “The Strawberries!’
I think that any cookbook you put together would be fabulous- Just the right touch of ease, flavor and whimsy!
Connie Chard says
Hey Kevin..
Made the pate’ brisee’ last night. I followed your instructions, however, when I took it out of the refrigerator and started to roll it, it was breaking apart in spots, and very difficult to roll out. I LOVE the simplicity of putting it in the food processor to mix, but rolling it out was a bear….I have no idea what I did wrong…suggestions? It tasted great though!
Kevin Lee Jacobs says
Hi Connie – Glad you liked the taste of this crust. At the rolling-out stage, cracking can occur if the dough is too cold. Next time, smack the disc of dough several times with the flat of your rolling pin to help the butter to soften. Then it should roll into shape without a hitch.
Lynn says
Thank you SOOO much for including metric measurements! I’ve memorized several but it’s nice when they’re listed. BTW, great Pâte Brisée 😉
Maria Elena says
KEVIN: I made the pate frisée mixture the way you described, pulsed 5 times then added 1/4 c iced water all at once then let it run like 3 seconds because it wasn’t pebbly then stopped. Dumped out on Saran Wrap and tried making a ball like you did. Was I supposed to MASSAGE it until it comes into a ball? I wrapped the paper around it to solidify it into a ball so my hands wouldn’t melt the butter and put in frig. I can’t the 30 mi utes to see if I made pie dough for the first time. if this one doesn’t come out I will experiment again. You made it look so easy!
Thanks- love your talent and humor
Maria Elena says
Oops!! I meant to write pate brisee. . (Not pate frissee;) don’t know where I got THAT from.
Kevin Lee Jacobs says
Hi Maria – Some folks use plastic wrap to manipulate the dough into a disk-shape. I always use my hands to form the dough first into a ball, and then into a disk. (Hope I’ve answered your question!)
Maria Elena says
KEVIN- Yes, the dough was pliable enough to make 2 mini tarts. The rest of the dough I for another day. Loved using my French rolling pin for the first time. Do you know how I can make the apple filling with hardly any sugar for my husband who is diabetic. Do you think I can just cut the apples and put them in the tart and cook? Maybe put cinnamon and butter on them (?).
Thank you so much for answering.
Michele says
Kevin I am going to give this a try once I find another food processor. My bowl cover on my kitchen aid 7 c FP broke but they are no longer making the covers. I started looking around for a 7 c food processor under $100 but boy are they cheaply made. What type of processor do you use in this video. I don’t need fancy because there is only 2 of us and we don’t entertain for the masses. Any suggestions you or your fans have please let me know.
georgeann says
Kevin I love all your posts and your recipes. I would like a recipe for a plain shortbread cookie, please, then I would put a chocolate drop on top as soon as they come out of the oven. Thank you.
Cat Bockheim says
Kevin! You have inspired me to get a food processor! Got one today, using my Veterans discount to bring it into an acceptable price range. Couldn’t wait to get home and try this recipe. I followed the directions to a “T” and it turned out amazing! So crumbly when I dumped it out on to my non-marble counter and it formed up amazingly nicely. Chilling in the fridge overnight for baking tomorrow. Thanks for the inspiration :).
Kevin Lee Jacobs says
Hi Cat – Kudos to you!
Kristina says
I usually fail miserably at making crust, but I followed your recipe (the pics were most helpful) and it turned out perfect! It was flaky and delicious. Thank you so very much!
Susan says
Butternut squash is so much better than pumpkin!! I grow my own, and I have made hundreds of pies and won contests from my grandmothers recipe: “Two New England Squash Pies”. Today I’ll make one for my son Jack’s 40th birthday with a pate brisée crust for the first time! Thank you!
Barbara Robinson says
Kevin – Does it work to double this for a 2 crust pie? Thanks –
Diane W says
Kevin, thank you for all of the tips I have gotten from your videos and descriptions. I love this butter crust, and I want to make it more often. I have never made pie crust in a food processor, but you make it look so easy! Your dough always comes out looking perfect! There is one small problem for me, however: The only food processor I ever had is a mini. Question: do I need a food processor that has a special dough blade? I have started looking for one, and I am at a loss as to what I need to look for in a food processor. I have been retired for several years, and now I have decided to expand my kitchen skills. I already earned to like salmon, thenks to your recipe with that delicious sauce! Thanks, again, Kevin.
Kevin Lee Jacobs says
Hi Diane W – For pastry dough, I use the metal blade that comes with every food processor. (The plastic, so-called “dough” blade is intended for kneading yeast dough.) So many food processors out there — hope you find one that fits your needs!
Linda in south Jersey says
I have to leave a comment of thanks to YOU, Kevin. This recipe and you showing the ease with which it can be made broke me of my refrigerated Pillsbury pie crust habit! I actually bought a food processor some years ago just because I wanted to make your garlic scape pesto. Please keep the wonderful posts and videos coming. Wishing you and Mr. Fox a very happy Thanksgiving.
Kevin Lee Jacobs says
Hi Linda – I’m so glad this recipe demonstration was helpful to you. Wishing you and yours a happy Thanksgiving!
Tim says
Great Recipe Kévin. So easy to make and pair with your Apple Gallette!