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–+ servings
1 1/4 cups (163 grams) all-purpose flour, plus extra for rolling 1/2 teaspoon fine sea salt 1 teaspoon sugar, optional 1/2 cup (113 grams) chilled unsalted butter, cut into 1/2-inch cubes 3 to 5 tablespoons ice water

Pâte Brisée (All Butter Pie Dough)

Diana Rattray
Pâte brisée is a light, flaky, all-butter pie crust with a tender texture, making it perfect for sweet or savory fillings. Give it a try, and you'll see why it's a staple in French cuisine!
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Servings 8 servings
Calories 175
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Prep Time 20 minutes
Other Time1 hour
Total Time 1 hour 20 minutes

Ingredients
  

  • 1 ¼ cups all-purpose flour, (163 grams) plus extra for dusting and rolling
  • ½ tsp fine salt
  • 1 tsp granulated sugar (optional)
  • ½ cup unsalted butter, chilled and cut into 1/2-inch cubes, (113 grams)
  • 3 to 5 tbsp ice water

Recommended Equipment

Instructions

  • Combine the flour, salt, and sugar (if using) in the bowl of a food processor. Pulse to combine.
    1 1/4 cups all-purpose flour | 1/2 tsp fine salt | 1 tsp granulated sugar (optional)
    making pie crust in the food processor
  • Add half of the chilled diced butter and pulse 8 times. Add the remaining butter and pulse 8 to 10 more times. The mixture should look like a coarse meal with pea-size pieces.
    1/2 cup unsalted butter, chilled and cut into 1/2-inch cubes
  • Add 2 tablespoons of the ice water and pulse 4 to 5 times. Add another tablespoon and pulse 4 to 5 times. Add 1 to 2 more tablespoons of ice water, about 1 teaspoon at a time, just until the mixture clumps and holds together when you pinch a portion.
    3 to 5 tbsp ice water
  • Turn the dough out onto a lightly floured surface and use your hands to press and flatten it until it comes together. Shape the dough into a disk and wrap it in plastic wrap. Refrigerate the disk for at least 45 minutes.
  • Take the disk out of the fridge and let it stand for 10 minutes.
  • Unwrap the disk and place it on a lightly floured surface. Dust the dough with flour and place a sheet of wax paper or parchment paper on it. Roll it out to a 12-inch circle—it should be about 1 inch larger than your upside-down pie plate. The visible bits of butter ensure a flaky crust.
    • Those visible bits of butter in the rolled dough create steam pockets during baking, giving you a beautifully flaky, layered crust. Overworking the dough melts the butter in and flattens the texture.
  • Carefully fold the rolled crust in half and place it in a 9-inch pie plate with the fold in the center of the plate. Unfold the dough in the pie plate and press it—avoid stretching—to line the dish.
    classic Pâte Brisée in a pie plate
    • Folding the crust in half (or quarters) before transferring it to the pie plate makes it much easier to move without tearing. Avoid stretching the dough to fit—stretched dough shrinks back during baking.
  • Trim the overhanging dough to about 1/2 to 3/4 inch.
  • Crimp the edge as desired by using your fingers to make a fluted edge, or press it all around with the tines of a fork.
  • Refrigerate the crust until you are ready to blind-bake it or bake it with a filling. At this point, follow your pie instructions for oven temperature and timing details.
    Quich with pate brisee crust.

Nutrition

Calories: 175kcalCarbohydrates: 15gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 31mgSodium: 148mgPotassium: 24mgFiber: 1gSugar: 1gVitamin A: 355IUCalcium: 7mgIron: 1mg

Disclaimer:

Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.

Keyword butter pie pastry, pâte brisée, pie crust, pie dough
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