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PÂTE BRISÉE – Classic French Pie and Tart Pastry

By Denise Pare-Watson

Learn How to Make PÂTE BRISÉE: a classic French pie and tart pastry. Its flaky characteristics make it is perfect for Chicken Pot Pie, Australian Meat Pies and of course, My Mom’s French Canadian Tourtiere.  As well, it is very good when used in sweet pies and tarts; for example, it is outstanding in the Ultimate Canadian Maple Butter Tarts.

Skip to Recipe

Maple Butter Pecan Tarts | urbnspice.com

How to Make PÂTE BRISÉE

YIELD: 2 – 9” Pie crusts, or two 9.5 to 10” tart shells, Or one 9” covered pie crust)

INGREDIENTS

  • 1 ½ cups all-purpose flour
  • 1 teaspoon granulated sugar
  • 1 teaspoon salt
  • ½ cup unsalted butter, chilled and cut into small pieces
  • ¼ cup vegetable shortening, chilled and cut into small pieces
  • 1/3 cup plus 1 tablespoon ice water

METHOD:

  1. Mix together the all-purpose flour, sugar and salt.
  2. Cut in 1/2 cup of cold unsalted butter with a pastry knife until you have pea-sized pieces.
  3. Then add 1/4 cup solid vegetable shortening
  4. Work in the butter and vegetable shortening until the mixture resembles coarse crumbs with some pea-sized pieces.
  5. Add 1/3 cup plus 1 tablespoon of ice water. Drizzle over the flour and fat mixture.
  6. The dough should look rough, not smooth (almost raggedy). CHEF TIP: Overworking pastry dough will make the dough tough and the flaky characteristic will be lost.
  7. Divide the dough in half, press each half into a round flat disk, and wrap tightly in plastic wrap. Refrigerate for at least 30 minutes, preferably for several hours, or for up to 2 days before rolling.
  8. The dough can also be wrapped airtight and frozen for up to 6 months; thaw completely before rolling.
Aussie Hand Pies | urbnspice.com

Pate Brisee dough is a perfect pastry choice to make Australian Meat Pies

Here is a visual step-by-step procedure How To Make Pâte Brisée:

Pate Brisee Ingredients | urbnspice.com

Pate Brisee Ingredients

Cutting butter into the flour | urbnspice.com

Cutting the chunks of butter and lard into the flour until there are pea-sized pieces

Pate Brisee Dough | urbnspice.com

The ice water is added to the Pate Brisee Dough

Pate Brisee Dough Wrapped | urbnspice.com

Pate Brisee Dough Wrapped and ready for the refrigerator for at least one hour

Baked Tourtiere | urbnspice.com

Pate Brisee Pastry showing its characteristic flaky texture

Traditional Tourtiere | urbnspice.com
Print

PÂTE BRISÉE – Classic French Pie and Tart Pastry

Prep 10 mins

Inactive 1 hour

Total 1 hour, 10 mins

Author Denise - The Urb'n'Spice Chef

Yield 1 two crust pie

PÂTE BRISÉE is a classic French pie and tart pastry. Its flaky characteristics make it is perfect for Chicken Pot Pie, Australian Meat Pies and of course, My Mom’s French Canadian Tourtiere.  As well, it is very good when used in sweet pies and tarts; for example, it is outstanding in the Ultimate Canadian Maple Butter Tarts.

Ingredients

  • 1 ½ cups all-purpose flour
  • 1 teaspoon granulated sugar
  • 1 teaspoon salt
  • ½ cup unsalted butter, chilled and cut into small pieces
  • ¼ cup vegetable shortening, chilled and cut into small pieces
  • 1/3 cup plus 1 tablespoon ice water

Instructions

  1. Mix together the all-purpose flour, sugar and salt.
  2. Cut in 1/2 cup of cold unsalted butter with a pastry knife until you have pea-sized pieces.
  3. Then add 1/4 cup solid vegetable shortening
  4. Work in the butter and vegetable shortening until the mixture resembles coarse crumbs with some pea-sized pieces.
  5. Add 1/3 cup plus 1 tablespoon of ice water. Drizzle over the flour and fat mixture.
  6. The dough should look rough, not smooth (almost raggedy). CHEF TIP: Overworking pastry dough will make the dough tough and the flaky characteristic will be lost.
  7. Divide the dough in half, press each half into a round flat disk, and wrap tightly in plastic wrap. Refrigerate for at least 30 minutes, preferably for several hours, or for up to 2 days before rolling.
  8. The dough can also be wrapped airtight and frozen for up to 6 months; thaw completely before rolling.

Notes

For further details and step-by-step instructions, please refer to the original post:  https://urbnspice.com/my-recipes/pate-brisee-classic-french-pie-and-tart-pastry/

 

Did you Make my Recipe? 

Tag me @urbnspice on Instagram and hashtag #urbnspice

Here are some Urb’n’Spice recipes using pâte brisée:

My Mom’s French Canadian Tourtière

Australian Meat Pies (Aussie Pies)

The Ultimate Canadian Maple Butter Tarts

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Welcome to Urbnspice - A Taste of Heart and Home. Inspiration in my kitchen is often a trip to the market or an experimental coincidence! Come and join me on this culinary journey where I share my passion for the creative, technical and teaching components of the profession and unravel culinary quandaries for you with fun and easy to follow user-friendly recipes, tips & techniques.
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