P?te Bris¨¦e is a classic French pastry dough, known for its buttery, flaky texture and versatile nature. It¡¯s the perfect foundation for both sweet and savory tarts, pies, and quiches. With just a few simple ingredients¡ªflour, butter, salt, and water¡ªP?te Bris¨¦e comes together quickly and is easy to work with. The key to its signature flakiness is keeping the butter cold and handling the dough minimally. Whether you¡¯re making a rustic fruit galette or a savory quiche, this pastry dough adds a rich, tender base to any dish.
INGREDIENTS
list of 4 items
? 1 1/4 cups all-purpose flour
? 1/2 cup (1 stick) unsalted butter, cold and cut into small cubes
? 1/2 tsp salt
? 2-4 tbsp ice water
list end
INSTRUCTIONS
list of 5 items
1. Mix the dry ingredients: In a large bowl, whisk together the flour and salt.
2. Cut in the butter: Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the
mixture resembles coarse crumbs, with some pea-sized pieces of butter remaining. Be careful not to overmix; those bits of butter are what create the flakiness.
3. Add the water: Drizzle in the ice water, one tablespoon at a time, gently mixing with a fork until the dough just begins to come together. You want
the dough to hold when pressed, but it shouldn¡¯t be wet or sticky.
4. Form the dough: Turn the dough out onto a lightly floured surface. Gather it into a ball, flatten it into a disk, and wrap it in plastic wrap. Refrigerate
for at least 30 minutes to chill the dough.
5. Roll and use: Once chilled, roll out the dough on a floured surface to your desired thickness, and use it to line a tart or pie dish. Trim the edges
and proceed with your recipe.
list end
P?te Bris¨¦e is the perfect base for an array of delicious baked creations, from fruit-filled tarts to savory quiches, offering a flaky, buttery texture
that elevates any dish.
