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Pastry Crust: Pâte Brisée

A pastry crust (pâte brisée) for all occasions, both savory and sweet. This recipe makes about 420 g of dough, which should prepare 1.5 9" (23cm) pies. It's calculated in this way because it requires 1 egg yolk.
Prep Time15 mins
Total Time45 mins
Course: Dessert
Cuisine: International
Servings: 1 pies
Author: Belgian Foodie

Ingredients

  • 225 g flour
  • 110 g butter
  • 1/4 tsp salt
  • 1 tbsp sugar for sweet dishes you can add any kind of sugar, even brown, if you want.
  • 1 egg see note for use of egg yolk and white separately
  • 1 tbsp white vinegar
  • 4-7 tbsp cold ice water (I usually use 5)

Instructions

By food processor

  • Prepare the dough a little in advance since it must sit in the refrigerator about 30 minutes before rolling out.
  • Start by mixing the flour, salt, and sugar. Cut the butter in small cubes and add to the flour mixture.
    Pastry Crust - Flour butter unmixed
  • Mix the butter with the flour until you get a grainy texture such as cornmeal. In a food processor this usually takes about 10 seconds.
    Pastry Crust - Flour-butter mixed
  • Add the liquid ingredients (water, white vinegar and egg yolk*) into the dry mixture and mix until you get a smooth dough. In a food processor this usually takes about 30 seconds. Wait until the dough forms one piece and starts to pull away from the sides of the bowl. Remove the dough from the bowl and knead a couple times with your hands on a clean surface with a little flour. If you are able to knead without the dough sticking to your hands, the dough is ready. It should feel smooth in your hands.
    Pastry crust - Ball of dough

By hand

  • Prepare the dough a little in advance since it must sit in the refrigerator about 30 minutes before rolling out.
  • Start by mixing the flour (keep about 1/4 cup for mixing/kneading stage), salt, and sugar. Cut the butter in small cubes and add to the flour mixture. Mix the butter with the flour until you get a grainy texture such as cornmeal.
  • Add the liquid ingredients (water, white vinegar and egg yolk*) into the dry mixture and mix until you get a smooth dough. If you need, add some of the reserved flour and mix some more. Continue this process (adding flour and mixing) until the dough forms one piece and starts to pull away from the sides of the bowl. Remove the dough from the bowl and knead a couple times with your hands on a clean surface with a little flour. If you are able to knead without the dough sticking to your hands, the dough is ready. It should feel smooth in your hands.

By food processor and by hand

  • Wrap the dough in plastic wrap and put in the refrigerator at least 20 minutes. You can let this sit a few hours if you want to make ahead of time. I've used dough up to 2-3 days after it had been made. See below for common instructions for hand and food processor.
  • While the dough is in the refrigerator I usually prepare the filling (see below) and preheat the oven to 190 C / 375 F.
  • Remove the dough and roll out on a floured smooth surface (I use a very large cutting board). I usually remove a small part of the dough (about 1/3rd) as this will probably not be needed for your quiche. This extra piece can be used to fix any wholes in the rolled-out dough or for something else. Roll the dough until the desired thickness (about the thickness of a rim of a coffee cup). Try not to roll too thin.
  • Transfer the dough to your pan. If you are worried about your dish not coming out after being baked, you can line the pan with cooking paper before putting in the dough. Prepare the rim of your dough by turning it over the rim (from outside to inside) and use your thumb to pinch the dough around the rim of the pan (with some space between pinches). Brush the entire dough with the unused egg white from the dough. This step is important so the liquid filling does not make your dough soggy. Prick your dough in several places with the tines of a fork.

Notes

Use only the egg yolk to make the dough for the crust, but save the egg white for brushing on the crust before filling it, as indicated above in the recipe.

Nutrition

Nutrition Facts
Pastry Crust: Pâte Brisée
Amount Per Serving
Calories 1126 Calories from Fat 576
% Daily Value*
Fat 64g98%
Saturated Fat 40g250%
Polyunsaturated Fat 3g
Monounsaturated Fat 17g
Cholesterol 303mg101%
Sodium 370mg16%
Potassium 263mg8%
Carbohydrates 120g40%
Fiber 5g21%
Sugar 10g11%
Protein 20g40%
Vitamin A 0IU0%
Calcium 0mg0%
Iron 0mg0%
* Percent Daily Values are based on a 2000 calorie diet.