Pate Brisee (Pie Dough)

Pate Brisee (Pie Dough)

Many people are fearful of making their own dough for pies and tarts, don’t be.  This pate brisee (pie dough) recipe can all be done in a kitchen mixer, making it fast and easy for all.

The classical French method of making a well in the flour and using a pasty scraper to incorporate the butter in, is not required and the end result is just as good.  The key is to use good quality ingredients, the right amount of water and being careful not to over mix it.  During holiday season, this pate brisee (pie dough) holds up well in the refrigerator and can be frozen if needed.  There truly is no substitute for homemade dough and it will make any pie or tart remarkably better.

Pate Brisee (Pie Dough)

July 2, 2017
: 1 (10-inch) tart or pie shell
: 15 min
: 45 min
: easy


  • 2 1/4 cup all-purpose flour
  • 2 sticks cold unsalted butter, cut into cubes
  • 2 tablespoons sugar
  • dash of salt
  • 1/4-1/3 cup cold water
  • Step 1 Place the flour, sugar and salt in the bowl of a food processor, such as a Cuisinart, fitted with a metal blade attachment.  Pulse on/off to incorporate. Add the butter and continue to pulse till the dough resembles coarse meal.  Add the water a little bit at a time and pulse till the dough just come together. Be careful not to add too much water or over mix. If the mixture looks dry add a little more water as needed.
  • Step 2 With your hands form the dough into a round flat disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.

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