Yield:

Makes 1 double-crust or 2 single-crust 9- to 10-inch pies

Pâte brisée is the French version of classic pie or tart pastry. In English, it's also known as short or shortcrust pastry and is a versatile all-butter dough we use for both sweet and savory recipes—everything from apple pie to quiche. Our pâte brisée is made with all-purpose flour, unsalted butter, salt, a little sugar, and water. (Omit the sugar if you prefer.) The dough comes quickly together in the food processor, then chills for an hour or more in the refrigerator before using for your favorite pie or tart recipes. (Don't skip the chilling! The pâte brisée will be much easier to roll out when it has rested, and the gluten has relaxed and the butter firmed up.)

Working With Pate Brisée

Pâte brisée has just a few ingredients, and making it is simple. Here’s what to keep in mind:

Keep the ingredients cold: Working with chilled butter and very cold water helps keep the pastry flaky as it bakes.
Mix by hand if you like: You don't have to use a food processor for this dough. We like to because it speeds up prep, but if you prefer to make pastry by hand, please do.
Mix quickly and don't overwork the dough: Use just enough water to bring the dough together and don't over-mix as this can make the pastry a little tough. Stop mixing just as soon as the flour is incorporated.

Pies to Make Using Pâte Brisée

Pâte brisée is a versatile pastry dough you can use for dessert pies and tarts as well as savory pies, tarts, and quiches. Try it in your favorite pie recipe or any of these pies and tarts:

Ingredients

2 ½ cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
1/4 to 1/2 cup ice water

Directions

Rachel Marek

Combine flour, salt, and sugar in food processor:

In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.

Rachel Marek
Add ice water and pulse:

With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.

Rachel Marek
Divide dough in half, flatten, and refrigerate:

Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour.

Rachel Marek

Storage

Chill the pâte brisée for a minimum of one hour before using. You can make it up to one day ahead and store it in the refrigerator. The pâte brisée dough can also be frozen for up to three months. Let it defrost overnight in the refrigerator before using.

Frequently Asked Questions

What is pâte brisée called in English?

There are several English names for the pastry dough called pâte brisée in French. In the U.K., it is called shortcrust pastry, a nod to its short or crumbly texture. In the U.S., it is generally called pie pastry or pie dough because it is most often used for pies.

What's the difference between puff pastry and pâte brisée?

The main difference between puff pastry and pâte brisée is their texture. Both are made with flour and butter, but the proportion of butter is higher in puff pastry and the technique for making it is different. Puff pastry is made by folding butter between layers of dough, turning, rolling, and repeating to create a flaky pastry with layers. Pâte brisée is easier to make and has a more crumbly texture.

Originally appeared: Martha Stewart Living, October/November 1992