Pâte Brisée

Makes 1 (9-inch) crust

The most versatile of the French tart doughs, pâte brisée walks the line between sweet and savory with effortless grace. It’s built cold—very cold—with nothing more than flour, butter, a bit of salt and sugar, and just enough ice water to bring it all together. This dough relies on lamination principles, and those visible butter streaks make for a wonderfully flaky texture.Historically, this was the pastry of home cooks—rustic, unadorned, functional. But when handled right, it becomes something elegant and light, a quiet scaffolding for custards, cream pies, or whatever’s in season.

Ingredients

1½ cups (188 grams) all-purpose flour
1½ teaspoons (6 grams) granulated sugar
½ teaspoon (1.5 grams) kosher salt
½ cup (113 grams) cold unsalted butter, cubed
¼ cup (60 grams) ice water

Instructions

In the bowl of a stand mixer fitted with the paddle attachment, beat flour, sugar, and salt at low speed until combined. Add cold butter, and beat at medium-low speed until mixture is crumbly. With mixer on medium- low speed, add 1⁄4 cup (60 grams) ice water, beating just until dough comes together.
Turn out dough, and shape into a disk. Wrap tightly in plastic wrap, and refrigerate for at least 30 minutes or for up to 3 days, or freeze for up to 2 months. If refrigerating dough for longer than 30 minutes, let stand at room temperature for 10 minutes before rolling out. Let frozen dough thaw overnight in refrigerator before using.

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