Oh boy this pie dough is a staple! This recipe for pate brisee is my favorite to make. I’m not ashamed to admit that I haven’t ventured out too terribly much and tried many other pie dough recipes. It’s that good! Buttery, with flaky layers, such a classic! I’ve been making this pate brisee since I was a kid. I’ve made it for blueberry pies, pumpkin pies, French Silk pies, the list goes on…
Pate brisee is the French version of classic pie or tart pastry. This dough is versatile and can be used for both sweet and savory fillings of pies and tarts. One difference between this dough and others is it is made with butter, not lard or shortening.
My favorite pate brisee recipe is from Martha Stewart. I love this recipe and I use it for almost all of my pie making. It’s easy, delicious and everyone loves it!
- 2 1/2 cups all purpose flour
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
- 1/4 to 1/2 cup ice water
- In a large bowl, mix the flour and salt with a fork. (You can use a food processor to make the dough if you’d like.)
- Add the butter and cut the butter into the flour mixture. If you’re doing this by hand, you’ll want to pinch the pieces of butter and coat them with the flour. You’ll want the mixture to resemble coarse meal. If you use a food processor, process for roughly 10 seconds.
- Add ice water in slowly dispersing evenly over the mixture. Then continue to mix by hand. With a food processor you’ll add the water slowly as the machine is running through the feed tube. You’ll want to mix until the dough holds together, it shouldn’t be wet or sticky. If the dough is still too crumbly, add more ice water, 1 tablespoon at a time.
- Divide the dough in to two balls. Flatten each of the balls in to discs and wrap them in plastic wrap. Refrigerate dough at least one hour. At this point the dough can be frozen for up to one month.
Do you have a go-to pie dough recipe? Share with me in a comment below, I always love baking recommendations!