Pate Brisee (Pie Dough)

Many people are fearful of making their own dough for pies and tarts, so don’t be.  Pâte brisée is a French term referring to a type of shortcrust pastry used in various sweet and savory dishes. It is a versatile dough known for its delicate, crumbly texture and buttery flavor. The name “pâte brisée” translates to “broken pastry” in English, which alludes to the method of making this dough by cutting cold butter into flour until the mixture resembles coarse breadcrumbs, then adding just enough cold water to bring the dough together.

This pâte brisée (pie dough) recipe can all be done in a kitchen mixer, making it fast and easy for all. The more classical French method of making a well in the flour and using a pasty scraper to incorporate the butter in is not required and the result is just as good.  The key is to use good quality ingredients, the right amount of water, and be careful not to over-mix it.  During the holiday season, this pate brisee holds up well in the refrigerator and can be frozen if needed.  There truly is no substitute for homemade dough and it will make any pie or tart remarkably better.

pate brisee (pie dough)

About the Author

Andrea Potischman

I am a professionally trained NYC chef turned CA mom and food blogger. I post about real food, with doable ingredient lists that are family friendly.

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