Pâte Brisée
Stand mixer with paddle attachment
Plastic pastry scraper
Small sheet pan
1.
Cut the butter into ¼ inch pieces or smaller. To minimize using my hands, I use a sharp knife and a plastic pastry scraper to hold the butter while cutting it into matchsticks and then into small cubes. Scrape the cubed butter onto a small sheet pan lined with parchment and place in the freezer for 15 minutes.
2.
In the bowl of the stand mixer fitted with the paddle attachment, put 1 cup of flour and a teaspoon of salt. With the mixer on low speed, add the chilled butter a little at a time. Increase speed to medium after all the butter has been added and mix until butter is completely incorporated. Add remaining flour and mix to combine. Add the water and mix at medium speed until the dough comes together around the paddle into a firm mass.
3.
Remove the dough from the mixer and divide it into halves. Pat each half into a disk and wrap in plastic wrap. Refrigerate for at least 30 minutes. If time permits, overnight in the refrigerator gives a very workable, smooth, and supple dough.
4.
Use as needed for pie or tart crusts.
Ingredients
- 8 ounces cold unsalted butter
- 2 ¼ cup all-purpose flour
- 1 teaspoon kosher salt
- ¼ cup ice water
Cook's Notes
This buttery, flakey pastry recipe makes enough for two tarts or one pie with a crust over the top. If you’re only making one tart, you can wrap the second disk in cling wrap and freeze for another use.