Pie Crust (Pâte Brisée in French) is a basic dough that you can use as any base of tart, pie, or quiche. It is really easy to make and the taste is so much better than what you can buy in a grocery store.
The recipe below is perfect when using a 9 to 11-inch tart pan. Note that I typically prefer a thin crust, so I tend to roll the dough to the "maximum".
Pie Crust (Pâte Brisée)
Make one single crust 11 inch pie (I like really thin crust !)
Ingredients
- 1 cup unbleached flour
- ¼ teaspoon salt
- 8 tablespoon unsalted butter, cold and cut in dices (I used Plugra butter)
- 2 tablespoon ice water
Instructions
- In a food processor, add the flour and salt. Pulse it to sift.
- Add the cold butter and pulse a few times until the mixture looks like coarse crumbs.
- Pour the water 1 tablespoon at a time and pulse until the mixture just forms a dough.
- Put the dough in a plastic wrap. Press the dough into a flat disc and refrigerate until ready to use.
- When it is ready to use, I like to keep the plastic wrap under the dough so I don't need to add too much flour. It is also easier when the dough is rolled to put the dough around the rolling pin and transfer it delicately into the pan tart.
- Carefully remove the plastic wrap, arrange the dough and cut any excess. With the extra you can patch areas where the dough is missing.
- Press gently all around the edge. Use a fork and poke evenly all over. Chill until ready to use.
Tried this recipe?Let us know how it was!
virginia kairys
Thanks Francoise! Worked well for your plum tart. I appreciate the tip on rolling out thinly - I agree that's best.
Francoise
Thank you so much Virginia for your feedback!
Candace
Love this recipe it's my go-to. Can this crust be made several days in advance of using?
Francoise
Thank you, Candace!
Yes, you can make this crust ahead and keep it well-wrapped for two days in the refrigerator. Or store it in a freezer for up to three months. In this case, let it defrost overnight in the refrigerator.
Claudie Loyer
Pas de cuisson 🧐
Francoise
??? Je ne suis pas sure que vous ayez lu ou compris l'integralite de la recette.
celine
Allo Francoise* Heureuse de te decouvrir*
Petit serieux peobleme avec pate brisee.
Au lieu de 2 cu. soupe d`eau par tasse de farine, je dois en mettre au moins 6 poour que ma pate se tienne !! J`ai toujours eu ce probleme la..Peux -tu m`aider ? Un immense merci*
Francoise
Bonjour Celine, Il semblerait que le probleme vienne du fait que vous utilisiez une unite de mesure differente de ma recette. Est qu'une tasse canadienne equivaut a une cup usa en poids puisque vous dites que vous devez rajouter plus d'eau !? Ou utilisez-vous une autre type de farine plus dense qui demande plus d'eau ?