Pâte Brisée Recipe for Pies and Tarts

Yield:

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

Pâte brisée is the French version of classic pie or tart pastry. It's 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 just all-purpose flour, unsalted butter, salt, a little sugar, and water. The dough comes quickly together in the food processor, then chills for an hour or more in the refrigerator before using it 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, the gluten has relaxed, and the butter firmed up.)

The Ingredients for Pâte Brisée

The ingredients needed for this classic French pastry dough are simple:

All-purpose flour: No special flour is needed to make pâte brisée. Use the same all-purpose flour you use for most of your baking—and be sure to measure it carefully by spooning into a measuring cup and leveling it off. Never scoop flour straight from the container—you'll end up with too much or too little.

Unsalted butter: We always call for unsalted butter in baking because different butter brands use different amounts of salt, so it is best to go with unsalted butter and add the amount of salt specified in the recipe.

Salt: A touch of salt brings flavors into balance in so many recipes, even a seemingly neutral one like this pastry dough. If you skip it, you'll notice.

Sugar: Just a teaspoon of granulated sugar is all you need. Pâte brisée is a neutral pastry that can be used for savory or sweet recipes.

Ice water: We call for ice water to help keep the ingredients cool as the pâte brisée is mixed. That doesn't mean you should add any ice cubes to the food processor, they should be strained out. And always add the minimum amount of water to start, you can add a little more if needed but you can't take it out.

Working With Pâte Brisée

Pâte brisée pastry has only a few ingredients, and the process to make it is simple. Keep these tips 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 you can make the pastry by hand if you prefer.
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:

Directions

Credit:
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.

Credit:
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.

Credit:
Rachel Marek

You may not need the entire 1/2 cup of ice water; 1/4 cup may be enough.
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.

Credit:
Rachel Marek

Making Pâte Brisée Ahead

Chill 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.

Freezing

Our pâte brisée dough can also be frozen for up to three months. Wrap the discs in plastic wrap, then place in a freezer bag.

Defrosting Dough

Let it defrost overnight in the refrigerator before using.

Frequently Asked Questions

What is pâte brisée called in English?

In English, there are several names for pâte brisée. In the U.K., this pastry 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 is the difference between puff pastry and pâte brisée?

The main difference between puff pastry and pâte brisée is their texture. Both types of pastry 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. It's more complex than making pâte brisée. Pâte brisée has a more crumbly texture than puff pastry which bakes into flaky layers.
What is the difference between pâte sucrée and pâte brisée?

The difference between pâte sucrée and pâte brisée comes down to sweetness, which impacts their taste and texture—and uses. Pâte sucrée is a French-style sweet pastry that is tender and sandy, almost cookie-like in texture when baked. In contrast, pâte brisée is not sweet; it sometimes has a tablespoon or two of sugar, but it tastes neutral. It's baked texture is crisp, crumbly, and flaky.
What if pâte brisée is too crumbly?

If the pâte brisée is too crumbly it won't hold together. In our recipe, we call for testing it as you mix it in the food processor. Squeezing a small amount together between your fingers and if it is too crumbly to hold together, adding more ice water, 1 tablespoon at a time.