Unsweetened shortcrust pastry (Pâte brisée)
4 servings
40 minutes
Pâte brisée is a classic unsweetened shortcrust pastry, a staple of French cuisine. It features a delicate, crumbly texture achieved through the right balance of flour, butter, and ice water. Historically, this type of dough was used for making quiches, tarts, and savory pies that highlight their flavors without excessive sweetness. Its versatility makes it ideal for various culinary experiments: from elegant mushroom tarts to homemade cheese pies. In preparation, it's important not to overheat the dough and to work quickly to maintain its airiness. When baked, it takes on a golden color and a light buttery aroma that complements the fillings. Pâte brisée is a classic that allows for the creation of elegant dishes with subtle flavors worthy of French gastronomy.
1
Pre-soften the butter at room temperature and cool the water
- Butter: 150 g
- Water: 80 ml
2
Mix flour and salt in a large bowl.
- Wheat flour: 300 g
- Salt: 0.5 teaspoon
3
Add softened butter and mix with flour using your fingertips for a few minutes.
- Butter: 150 g
4
Add ice water and mix for a couple more minutes until the dough is uniform and smooth. Divide into 2 parts and roll them into balls.
- Water: 80 ml
5
The dough can be baked immediately or stored in the refrigerator.
6
Roll out the required amount of dough thinly, place it in a mold, and prick with a fork. Put it in the oven for 10 minutes. Then take it out, add the filling, and return it to the oven. Bake for about another 20 minutes until done.
