Pâte Brisée (Pie Dough)

Pâte Brisée is a type of pastry often used for the base of a tart, galette, quiche or pie. It does not puff up during baking because it usually contains no leavening agent (yeast). 

Pâte Brisée pastry can be used to make both sweet and savory pies such as apple pie, quiche, lemon meringue or chicken potpie. Most pastries are prepared using very cold lard or butter, the composition of which tends to create crumbly, flaky pastries and pastry crusts.

Basic Recipe

·            2 ½ cups all-purpose flour

·            1 teaspoon salt

·            1 cup (2 sticks) unsalted butter.         Chilled and cut into small pieces

·            ¼ to ½ cup ice water

1.    Place bowl of ingredients and the paddle attachment in the refrigerator until cold.  You want to keep all ingredients as cool as possible throughout the process.

2.    Using paddle attachment, mix on low until you get coarse crumbs.

3.    Add water, and mix just until dough comes together smoothly, about 1 minute.

4.    Remove dough from mixing bowl, and form into smooth ball. Flour hands and board as needed.  Press ball into a disk about 4 cm thick.

5.    Wrap with plastic, and refrigerate for at least 4 hours. This keeps the dough from shrinking, warping and pulling away from the pan when you bake it.