Flaky Paté Brisée
This is a fairly classic paté brisée used for pie crusts, galettes, foldovers etc. I don't add sugar when making a savory recipe. Remember, what makes this crust so delicate and flaky, is preventing the gluten from being over-worked, so when you are rolling it out, you really want to be mindful and not roll it into oblivion. You'll notice chunks of butter throughout when rolling it out, don't worry about that at all. That also helps create the lightness and flakey consistency.
I often do an ice water and egg wash to brush across the exposed surface for a nice, sort of glossy finish. It makes a great glue as well, when piecing things together.
Flaky Paté Brisée
This is a fairly classic paté brisée used for pie crusts, galettes, foldovers etc. I don't add sugar when making a savory recipe. Remember, what makes this crust so delicate and flaky, is preventing the gluten from being over-worked, so when you are rolling it out, you really want to be mindful and not roll it into oblivion. You'll notice chunks of butter throughout when rolling it out, don't worry about that at all. That also helps create the lightness and flakey consistency.
I often do an ice water and egg wash to brush across the exposed surface for a nice, sort of glossy finish. It makes a great glue as well, when piecing things together.
Cooking Instructions
- 1
Using a food processor, combine flour and salt; then pulse once.
- 2
Add butter cut into pieces (about half the size of dice), pulse until mixture resembles coarse crumbs—larger bits may remain—around 10-12 secs. (Or do this by hand, combining dry ingredients with water & butter in large mixing bowl & a pastry blender to cut wet ingredients into dry ingredients.)
- 3
Add ice water via the tube of processor in a slow & steady stream, about half then two portions to finish just so dough begins to clump—just 30 seconds. If still too crumbly, just sprinkle a bit more, a Tblsp at a time.
- 4
Okay then—
Empty contents to very lightly floured work surface. Very gently shape dough into a ball, cut in half. Shape each half into a ball and wrap thoroughly with plastic wrap. Into the refrigerator for at least one hour, or until morning. - 5
Option—
For what I believe is the flakiest version dough for pies, gallettes and foldovers ever (OMG); instead of using both the next day, refrigerate one ball for 1 week, then compare the difference. Note: The week old dough might turn slightly grey—don't worry—you can't tell after it's cooked, and it hasn't gone bad. - 6
Finally—
This dough works great if you freeze it, no longer than 1 month; just move to the refrigerator the night before using.
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