Pate Brisee (Flaky Sweet Pastry Dough)
- Total Time
- 10 minutes, plus 1 hour's refrigeration
- Rating
- Comments
- Read comments
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Ingredients
- 1 to 1¼cups bleached all-purpose flour
- 7tablespoons (3½ ounces) unsalted butter, chilled and cut into pieces
- 2teaspoons sugar
- ⅛teaspoon salt
- 3tablespoons ice water
Nutritional analysis per serving (4 servings)
314 calories; 20 grams fat; 13 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 29 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 4 grams protein; 77 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place one cup of flour, the butter, sugar and salt in the bowl of a food processor fitted with a metal blade. Process just until the mixture resembles coarse crumbs, about 10 seconds. Add the water and slowly pulse just until the pastry begins to hold together, about six to eight times. Do not let it form a ball. Turn the pastry out onto waxed paper and flatten the dough into a circle. If the dough is excessively sticky, sprinkle it with several tablespoons of flour. Wrap in waxed paper and refrigerate for at least one hour.
Private Notes
Comments
Make sure butter is finely blended. Makes one 10" crust.
Making a couple of batches of this now for the holidays. Process the dry ingredients and the butter, put it into a freezer bag. Each recipe yields 2 cups of crumbs, so for a single-crust pie, for example, you'd use 1 cup of crumbs and 1 1/2 tsp of ice water.
Martha Stewart’s Pate Brisee is superior to this recipe by far! I’ve been baking for over 50 years, and I made the mistake of trusting an NYT recipe over my all time favorite - Martha Stewart’s recipe for this pie crust, and because it had one tablespoon less butter. My bad!
This recipe makes two shells for my moules for tourteau fromager.
Making a couple of batches of this now for the holidays. Process the dry ingredients and the butter, put it into a freezer bag. Each recipe yields 2 cups of crumbs, so for a single-crust pie, for example, you'd use 1 cup of crumbs and 1 1/2 tsp of ice water.
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