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.
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:
- Mix together the all-purpose flour, sugar and salt.
- Cut in 1/2 cup of cold unsalted butter with a pastry knife until you have pea-sized pieces.
- Then add 1/4 cup solid vegetable shortening
- Work in the butter and vegetable shortening until the mixture resembles coarse crumbs with some pea-sized pieces.
- Add 1/3 cup plus 1 tablespoon of ice water. Drizzle over the flour and fat mixture.
- 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.
- 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.
- The dough can also be wrapped airtight and frozen for up to 6 months; thaw completely before rolling.
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
Cutting the chunks of butter and lard into the flour until there are pea-sized pieces
The ice water is added to the Pate Brisee Dough
Pate Brisee Dough Wrapped and ready for the refrigerator for at least one hour
Pate Brisee Pastry showing its characteristic flaky texture
PÂTE BRISÉE – Classic French Pie and Tart Pastry
Prep
Inactive
Total
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
- Mix together the all-purpose flour, sugar and salt.
- Cut in 1/2 cup of cold unsalted butter with a pastry knife until you have pea-sized pieces.
- Then add 1/4 cup solid vegetable shortening
- Work in the butter and vegetable shortening until the mixture resembles coarse crumbs with some pea-sized pieces.
- Add 1/3 cup plus 1 tablespoon of ice water. Drizzle over the flour and fat mixture.
- 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.
- 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.
- 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/
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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
