Pate Brisee

Pate Brisee

Class Recipes


  • 1 ¼ cups all-purpose flour
  • ½ tsp. salt
  • ½ tsp. sugar
  • ½ cup unsalted butter, chilled and cut into small pieces
  • 1/8 to ¼ cup ice water


Cut chilled butter into small pieces.

In the bowl of a food processor, combine flour, salt, and sugar. Add butter.

Process until the mixture resembles coarse meal, 8 to 10 seconds. With machine running, add ice water in a slow steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.

Flatten dough into a disk, and wrap in plastic. Transfer to the refrigerator, and chill at least 1 hour or quick chill in freezer for 30 minutes. (Dough may be stored, frozen up to 1 month.)

Preheat oven to 350 degrees.

Roll out on surface dusted with flour. Place into pie pan. Prick all over with a fork to prevent shrinking and air bubbles. Press the edges of the crust down with the tines of a fork.


Equipment needed: Measuring cups and spoons, Pastry bench, Food processor, Plastic wrap, Rolling pin, Pie pan, Fork.

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