My Pâte Brisée recipe is a rich tart dough that is tender and crumbly yet at the same time very sturdy. It is closely related to my Pâte Sucrée recipe which is a sweet-tart dough, the only real difference between a Pâte Brisée and a Pâte Sucrée is the omission of sugar from the recipe. Which makes it an excellent dough for savory dishes. When baked, the dough should have the texture of a Short Bread cookie. This dough freezes well.
Equipment needed to make the dough:
- Kitchen scale
- Large whisk or stand mixer
- Work bowls
- Rolling pin
Pâte Brisée should be made using the creamed butter method.
Cutting the butter into the flour is just a regular pie dough. It still tastes the same as a pâte brisée, but it will be light and flaky as opposed to tender and crumbly. Again, it should have the texture of shortbread, not pie dough.
Ingredients for Pâte Brisée
- Eggs and Butter: Very traditional baking ingredients. They add the richness to the Pâte Brisée. I like to use a good European style cultured butter when I bake. The style of butter is slightly fermented and churned for a longer period of time which results in a slightly higher fat percentage. The butter flavor and higher fat percentage are so much better for baking than the normal sweet cream style butter we get in the USA.
- All-Purpose Flour and Baking Powder: Again, very traditional baking ingredients. However, If you prefer a gluten-free dough, you can substitute almond flour 1:1 for the all-purpose flour. The only change I would make with almond flour is to add one additional egg to the banana bread recipe to help make up for the lack of gluten.
- Half & Half: Adds richness to the dough and has more fat in it than milk. The fat acts as a shortening which keeps the dough tender.
Here’s my dough recipe:
Pâte Brisée
Pâte Brisée recipe is a rich tart dough that is tender and crumbly yet at the same time very sturdy. It is closely related to my Pâte Sucrée recipe which is a sweet-tart dough, the only real difference between a Pâte Brisée and a Pâte Sucrée is the omission of sugar from the recipe. Which makes it an excellent dough for savory dishes.
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Servings: 16
Calories: 279kcal
Equipment
- Kitchen Scale
- Rolling Pin
- Stand Mixer
Ingredients
- 340 Grams Unsalted Butter Room temperature (3 sticks of butter)
- 2 Eggs
- 1/4 Cup Half & Half
- 500 Grams All-Purpose Flour
- 1/2 Teaspoon Baking Powder
- 1/4 Teaspoon Salt
Instructions
- Add the butter and salt to a bowl, whisk until smooth and a very pale yellow. If using a stand mixer, use the paddle attachment, paddle until smooth and pale yellow.
- Combine the eggs and Half and Half, add half to the butter mix to combine
- Add the remaining egg mixture, mix to combine
- Sift together the flour and baking powder, use a spatula to combine the butter and flour mixtures, just until incorporated, do not over mix
- Divide the dough into two pieces, wrap in plastic and let rest at least one hour before using
Nutrition Facts
Pâte Brisée
Amount Per Serving
Calories 279 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 11g69%
Cholesterol 68mg23%
Sodium 49mg2%
Potassium 64mg2%
Carbohydrates 24g8%
Fiber 1g4%
Sugar 1g1%
Protein 4g8%
Vitamin A 574IU11%
Calcium 22mg2%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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