Short Crust (Pâte Brisée)
This short crust is the perfect foundation for a galette, quiche, tart, or pie.
Short Crust (Pâte Brisée)
French
Desserts
Ingredients
- 2 ½ C. All-Purpose Flour
- 1 tsp. Kosher Salt
- 1 tsp. Granulated Sugar
- 2 Sticks Unsalted Butter (Cold, Cut Into ¼” Pieces)
- ¼ - ½ C. Ice Water
Directions
Combine flour, butter, salt and sugar in the bowl of a food processor. Pulse until mixture has the crumbly texture of corn meal, about 10 seconds.
With processor running continuously, slowly drizzle ice water in the tube until the dough just rolls into a ball without being wet or sticky.
Divide the ball of dough into two equal portions. Wrap each half in plastic wrap and refrigerate for at least an hour, or freeze for up to a month.
Allow to thaw (if using frozen) before using in your favorite recipe.