Pate Brisee Recipe

An easy way to make the classic French savory pie/tart crust

Servings: 1 crust

Author:

Prep Time
10 minutes

Cook Time
50 minutes

Total Time
1 hour

Breakfast Dessert

French European

Pastry pie dough shortcrust Pate Brisee Tart Shell

Instructions

1 In a bowl add the cubes of butter and the flour. Use your fingers to smush
everythign together until the butter and flour and partially combined.
2 Trickle in the ice cold water and knead lightly until a dough ball forms. This
is the basic pate brisee dough; you can store this in the freezer for a month or
two.
3 If you need to blind bake the dough then roll out the dough until it is about
20% larger than your pie/tart dish.
4 Drape the dough into the dish and press it against the sides. Use a knife to cut
away the excess.
5 Use a fork to poke a bunch of holes in the bottom. Cover with foil and fill with
dry beans or pie weights.
6 Bake at 175 C (350 F) for 45 minutes, remove the foil and beans/weights, and
bake for another 5-10 minutes until the bottom is golden.
7 To make a quiche or other filled tart, fill the blind baked pate brisee with the
filling and bake until the center is set. Enjoy!