pastry
Pasta Brisée
A tender, buttery shortcrust pastry for two 30 cm discs and one 24 cm disc. Use it for filled pies, a double-crust pie, or as a quiche base.
Jump to recipe ↓- Total time
- 2 h 45 min
- Serves
- 3
- Difficulty
- easy
What you need
Ingredients
- 500 gplain flour, sifted
- 250 gunsalted butter, cold and cut into chunks
- 10 gsugar
- 10 gsalt
- 75 mlmilk, cold
- 1egg yolk
How to make it
Steps
- 01
Sift the flour into the bowl of a stand mixer or food processor. Add the salt, cold butter chunks, and sugar.
- 02
Mix briefly until the butter is broken into small pieces and the mixture resembles coarse crumbs. Add the egg yolk and cold milk, then mix just until the dough comes together; avoid overworking it.
- 03
Gather the dough, divide it as needed for two 30 cm discs and one 24 cm disc, then wrap and refrigerate for at least 2 hours.
- 04
On a lightly floured surface, roll the dough to about 3–4 mm thick. Use the discs as required: two can be layered around a filling, or a disc can line a quiche tin.
- 05
Bake according to the requirements of the filling. For pastry baked without a filling, the supplied guideline is 20–30 minutes at 180°C in a static oven; check for a lightly golden finish, as timing varies with use and thickness.
Per serving
Nutrition
Nutrition values are awaiting ingredient matching and review.
Worth knowing
Notes
- The dough quantity is intended to make two 30 cm discs plus one 24 cm disc, but the yield depends on trimming and the shape of the tins.
- Keep the butter and milk cold and handle the dough as little as possible for a tender texture.
Make it yours
Variations
- Use one disc as a quiche base, or use two discs to enclose a filling.
For later
Storage
- Keep the wrapped dough refrigerated and use within 2 days.
- Wrapped dough may be frozen for up to 2 months; thaw overnight in the refrigerator.