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 Pâte Brisée should have the texture of a Short Bread cookie. This dough freezes well.
Equipment needed to make pâte sucrée:
- 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.
Here’s my Pâte Brisée recipe:
- Kitchen Scale
- Rolling Pin
- Stand Mixer
- 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
- Add 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 eggs and Half and Half, add half to the butter mix to combine
- Add remaining egg mixture, mix to combine
- Sift together 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