This makes 1 Pâte brisée (paht bree-ZAY) crust, an all butter pastry dough used for pies and tarts. If you would like a sweeter crust and do not have the time for a pâte sablée crust (made with mixer and requires longer refrigeration before rolling), just add a bit extra sugar to this recipe!
Makes 1 crust; double for a two crust pie.
Pâte Brisée – Butter Pie Crust
- 1 1/4 cups all-purpose flour
- 8 Tbsp (1 stick) unsalted butter, cut into 1/2 inch cubes and placed in freezer for 15 minutes
- 1/2 tsp salt
- 1/2 tsp sugar (1 1/2 teaspoons if you want it a bit sweeter)
- 2 to 4 Tbsp ice water (I'm in Denver...I've used up to 6 here in our dry environment)
- Combine flour, salt, and sugar in a food processor and pulse to mix. Add butter and pulse approximately half a dozen times until the mixture resembles coarse meal with pea size pieces of butter.
- Add water 1 Tbsp at a time and pulse after each addition until mixture just begins to hold together.
- To test: Pinch some of the dough between your fingers. If it holds together, it's ready; if it does not, add a little bit more water and pulse again til it does.
- Remove the dough from the processor and place it on a clean surface and shape it into a disc, taking care to not over-knead the dough. There should be visible bits of butter in the dough; this is so important to the end result being flaky!
- Sprinkle a small amount of flour on all sides of the disc, cover with plastic wrap and refrigerate at least 1 hour.
- Remove the disc from the refrigerator. Let sit at room temperature for 5-10 minutes.
- Sprinkle some flour on top of the disc and roll out with a rolling pin on a lightly floured surface to a 12 inch circle about 1/8 of an inch thick. Note: I like to roll out on top of waxed paper so that I eliminate the possibility of the disc sticking to my countertop.
- Gently roll around your rolling pin and place on a 9-inch pie plate or tart pan; unroll, press down to line the plate or pan and either cut off excess or gently crimp the edges. I've always used my fingers to do the crimping but you can also crimp with the tines of a fork if using a pie plate.
- Prick bottom of dough (this will prevent the dough from puffing up as it bakes). Cover and refrigerate for 20 minutes to chill the butter and to rest the gluten.
For baked pastry shell to be filled:
- Preheat oven to 400 degrees and place rack in center of oven. Line unbaked pastry shell with parchment paper or aluminum foil.
- Fill tart pan with pie weights or beans; filled to the top and evenly distributed in the pan.
- Bake the crust for 20 to 25 minutes or until dry and lightly browned.
- Remove the weights and cool completely on wire rack before using for recipe.