PATE BRISEE (FRENCH SHORTCRUST)
This is an easy, versatile, and delicious pate brisee for tarts that can be used with savory and sweet fillings. It makes two crusts, so refrigerate half and save it for a weekday quiche! You can store dough in the freezer for up to 2 weeks.
Provided by tessaf
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 50m
Yield 16
Number Of Ingredients 5
Steps:
- Place flour, sugar, and salt in a food processor and pulse 3 or 4 times to mix. Add cubed butter; pulse until crumbly.
- Pour slow stream of ice water through feed tube while the processor is on low speed until dough holds together when pinched, making sure not to add too much.
- Divide dough evenly into 2 pieces. Form dough into discs on a lightly floured work surface. Wrap discs with wax paper or parchment paper before wrapping with plastic wrap. Chill in the refrigerator for 30 minutes or until use.
- Roll dough out on a lightly floured work surface using a lightly floured rolling pin between 2 pieces of parchment paper to desired thickness when ready to use.
- Butter two 9-inch tart pans. Roll crusts 1 at a time onto the rolling pin and unroll over tart pans. Gently push dough into the prepared pans, molding to the sides. Trim edges with fingers or a knife. Fill and bake according to filling recipe instructions.
Nutrition Facts : Calories 178.9 calories, Carbohydrate 16.5 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 7.3 g, Sodium 154.9 mg, Sugar 1.6 g
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Jegede Yomi
[email protected]I highly recommend this recipe to anyone who loves to bake.
adnankamran adnankamran
[email protected]This is the best pate brisee recipe I've ever used. It's so easy to make and it always turns out perfect.
Bassam Hawrani
[email protected]I'm so happy I found this recipe. It's made baking so much more enjoyable.
Riley Sargent
[email protected]This dough is so flaky and buttery. It's the perfect crust for any tart or pie.
asim wazir
[email protected]I love that this recipe uses all-purpose flour. It makes it so easy to find the ingredients.
Alicia daivd
[email protected]This dough is so versatile. I've used it to make everything from pies to cookies and it's always perfect.
MD Joynal Ahmad
[email protected]I've used this recipe to make both sweet and savory tarts and it's always delicious.
Mehar Umair
[email protected]This dough is perfect for beginners. It's so easy to make and it always turns out great.
Ahmed Ouadah
[email protected]I highly recommend this recipe to anyone who loves to bake.
Mahir Hasan
[email protected]This is the best pate brisee recipe out there. Trust me, I've tried them all.
Surjo Chakma
[email protected]I'm so glad I found this recipe. It's made me a much better baker.
Prakash Bhatta
[email protected]This recipe is a keeper! I will definitely be using it again and again.
Abdulla Kawari
[email protected]I was so impressed with how easy this dough was to work with. It didn't tear or crack and it rolled out beautifully.
Yaquoob Ali
[email protected]This dough is so versatile. I've used it to make everything from quiche to galette and it's always delicious.
Hakeem Ahsan
[email protected]I've been using this recipe for years and it never disappoints. It's the perfect dough for both sweet and savory tarts.
Nomthandazo Dlamini
[email protected]This was my first time making pate brisee and it turned out great! I was so happy with the results.
Cynthia Malley
[email protected]I love this recipe! It's so easy to follow and the dough turns out perfect every time.
Xoli Lwazi
[email protected]This is the best pate brisee recipe I've ever used. It's so easy to make and it always turns out perfect. I've used it to make both sweet and savory tarts and it's always delicious.