Pâte Brisée is a classic French pastry which is so versatile it is ideal for both sweet and savoury tarts, pies, and quiches. It is basically your new number-one-go-to-pastry for all your pastry case and pie crust needs.
Pâte Brisée is very similar to shortcrust pastry, with a 1/2 fat to flour ratio and the ability to be used for sweet and savoury recipes. Pâte Brisée differs with the fat being all butter (shortcrust is often a mixture of butter and lard) with the addition of egg yolk to enrich the pastry and help create that extra delicious, golden brown colour during cooking,
Making any pastry, regardless of whether it’s Pâte Brisée, is a little like chemistry, you have to follow the recipe precisely, from start to finish, using exact measurements for consistent and successful results everytime. Due to the high fat content in Pâte Brisée I like to make it in a machine, to keep our hot hands away from the pastry and the butter as cold as possible. But if your a stickler for classic techniques, you’ll be please to hear that you can still make this pastry by hand, you are just going to have to be a little careful. Check out our Pâte Sucrée recipe to see how to successfully use this technique, step by step, and then come back and apply it to this recipe.
As with all pastries, there are a few rules you will want to follow to ensure perfect pastry success. Check out my “Ultimate Pastry Proficiency Guide” down below to make yourself a master!
Try it with any of your favourite fillings, like our Cherry Bakewell or Egg Custard Tart. Make a traditional apple pie, or if that doesn’t float your boat try, making a bacon and cheese packed quiche or a decadent pecan pie. What I’m trying to say is that Pâte Brisée is going to be your new favourite pastry, so you better get cracking and start making your first lot ASAP!
— Al Brady