My Pâte Brisée recipe is a rich tart dough that is tender and crumbly yet at the same time very sturdy. It is closely related to my Pâte Sucrée recipe which is a sweet-tart dough, the only real difference between a Pâte Brisée and a Pâte Sucrée is the omission of sugar from the recipe. Which makes it an excellent dough for savory dishes. When baked, the dough should have the texture of a Short Bread cookie. This dough freezes well.
Equipment needed to make the dough:
- Kitchen scale
- Large whisk or stand mixer
- Work bowls
- Rolling pin
Pâte Brisée should be made using the creamed butter method.
Cutting the butter into the flour is just a regular pie dough. It still tastes the same as a pâte brisée, but it will be light and flaky as opposed to tender and crumbly. Again, it should have the texture of shortbread, not pie dough.
Ingredients for Pâte Brisée
- Eggs and Butter: Very traditional baking ingredients. They add the richness to the Pâte Brisée. I like to use a good European style cultured butter when I bake. The style of butter is slightly fermented and churned for a longer period of time which results in a slightly higher fat percentage. The butter flavor and higher fat percentage are so much better for baking than the normal sweet cream style butter we get in the USA.
- All-Purpose Flour and Baking Powder: Again, very traditional baking ingredients. However, If you prefer a gluten-free dough, you can substitute almond flour 1:1 for the all-purpose flour. The only change I would make with almond flour is to add one additional egg to the banana bread recipe to help make up for the lack of gluten.
- Half & Half: Adds richness to the dough and has more fat in it than milk. The fat acts as a shortening which keeps the dough tender.
Here’s my dough recipe:
Pâte Brisée
Pâte Brisée recipe is a rich tart dough that is tender and crumbly yet at the same time very sturdy. It is closely related to my Pâte Sucrée recipe which is a sweet-tart dough, the only real difference between a Pâte Brisée and a Pâte Sucrée is the omission of sugar from the recipe. Which makes it an excellent dough for savory dishes.
Servings 16
Calories 279kcal
Equipment
- Kitchen Scale
- Rolling Pin
- Stand Mixer
Ingredients
- 340 Grams Unsalted Butter Room temperature (3 sticks of butter)
- 2 Eggs
- 1/4 Cup Half & Half
- 500 Grams All-Purpose Flour
- 1/2 Teaspoon Baking Powder
- 1/4 Teaspoon Salt
Instructions
- Add the butter and salt to a bowl, whisk until smooth and a very pale yellow. If using a stand mixer, use the paddle attachment, paddle until smooth and pale yellow.
- Combine the eggs and Half and Half, add half to the butter mix to combine
- Add the remaining egg mixture, mix to combine
- Sift together the flour and baking powder, use a spatula to combine the butter and flour mixtures, just until incorporated, do not over mix
- Divide the dough into two pieces, wrap in plastic and let rest at least one hour before using
Nutrition
Calories: 279kcal | Carbohydrates: 24g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 68mg | Sodium: 49mg | Potassium: 64mg | Fiber: 1g | Sugar: 1g | Vitamin A: 574IU | Calcium: 22mg | Iron: 2mg
