Wednesday, November 5

Pate Brisee (French Short Pastry)

Pâté' Brisee, is a traditional French short pastry. This style pastry or crust is commonly used in tarts, quiches, or savory pies as it contains no leavening or sugar.

You will note this recipe is written in weights not cups, it is one of the few times I highly suggest using a scale!

Full time 45 minutes
Makes 1 shell or crust

The needs-

7oz all purpose flour
4oz butter, cubed into small 1/4" pieces
2-4 tbsp water, cold
1/4 tsp salt

The know-

Place a small metal spoon in the refrigerator for a few minutes.

In a large mixing bowl combine flour and salt.

Add in butter. Working quickly to avoid warming the dough, work with fingers/palms until you have a crumbly breadcrumb texture.

Using the spoon that has been in the refrigerator, add water in 1 tbsp at a time just until the dough binds together. 

You want a smooth dough which is no longer dry, but you may not use all the water.

Once dough has come together, form into a ball.

Place dough ball in center of a large piece of plastic wrap and wrap tightly.

Allow to rest in refrigerator for 30 minutes before using.