Pâte brisée is a buttery and flaky pastry that can be used as a crust for savory pies like quiche and chicken pot pie. Making pie crust from scratch takes some time due to chilling time but it's so worth it! My suggestion is to make this crust in advance because it freezes well for future use.
Ingredients
1.5 cups flour
1/4 tsp. salt
6 tbsp. cold unsalted butter, cut into small pieces
2-3 tbsp. ice water
Instruction:
1. In a food processor, blend flour, salt, and cold butter until the butter is cut evenly with the flour, about 15 seconds. If you don't have a food processor, rub the butter and flour between your hands until well blended.
2. Add ice water one tablespoon at a time and mix. You can do this in the food processor or in a bowl using a fork.
3. Mix until it forms a dough. Cover with plastic wrap and refrigerate at least 20 minutes.
4. On a floured surface, roll out the dough into 14" round then drape over a tart or pie pan. Press down to cover the bottom and sides of the pan. Make sure to leave 3/4 inch of extra dough over the rim. The mistake I made was making the dough exactly to size with the tart pan and it shrunk down during pre-baking. Whoops! Cover with plastic wrap and chill in the refrigerator for at least 1 hour. You can also freeze the crust for up to 3 months.
5. Preheat oven to 400 F. Cover crust with aluminum foil then add dried beans or pie weight so the crust keeps its shape. Bake until set, approximately 20 minutes. Then take off the foil and pie weights, pierce all over the bottom of the crust with a fork, then bake for another 15 minutes or until the crust is golden brown.
Comments