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Pâte Brisée

When I'm looking to cook something new I always look to see who does it the best. When it comes to making a crust for a pie or a tart, well the French win hands down. The French are passionate about their pastries and their crusts. From the flour to the butter they have a love, and snub, for their ingredients that rivals any known culture. This is a French style pie crust known as pâte brisée recipe. It is the perfect crust for a sweet tart or a savory quiche. The crust will be flakey and buttery.

Recipe

2 cups
bread flour
1 cup
unsalted butter , chilled
1 tsp.
Kosher salt
¼ cup
water , chilled

Step 1

Cube the butter in ¼ cubes.

Step 2

In a mixing bowl, place the paddle, bread flour, salt and cubed salt and chilled in the freezer for 15 - 20 minutes.

Step 3

Remove the mixing bowl in the freezer and blend the ingredients on low until the butter has incorporated into the flour to make crumbs. Think the consistency of sand.

Step 4

Add the chilled water and continue to mix until the dough has formed a smooth ball. You will think this is not enough water. Be patient, the ball will form.

Step 5

Once the ball has form, remove the dough from the mixing bowl and form into a disc about a 1" thick.

Step 6

Wrap the dough in plastic wrap and chilled for at least 4 hours.

Step 7

Remove the disc from the refrigerator, unwrap and roll out into a ⅛" circle.

Step 8

Fold the dough onto itself and then place inside your tart pan.

Step 9

Unfold the dough in the tart pan and form the wall. Once the dough has been 90% form, use a floured glass and press the wall in the pan to form a smooth inside and to make sure the dough has pressed into the edges of the pan.

Step 10

Refrigerate the crust uncovered for at least one hour.

Step 11

This is point at which you have a pie crust. If you need to blind bake for a quiche or something with a liquid filling continue to the next step.

Step 12

Preheat oven to 400°. Place pie weights on dough. I line the pan with aluminum foil or parchment paper and then fill with dry beans. Bake for 20 minutes; Remove pie weights and then cook for another 5 minutes.