Basics: pâte brisée
A classic flakey French dough: use for pies, quiches and or galettes.
Tools
Ingredients
Serving
600 g
all-purose flour
2 tsp
salt
300 g
cold butter
135 ml
ice water
Step by step
Place the flour, salt, and cold butter in the bowl of a Stand Mixer fitted with the Pastry Beater (the usage of the Pastry Beater is recommended to cut cold butter into doughs for light and flaky pastries; if you don't have one, replace it with the standard Beater).
Mix on speed 1 until the butter has broken down to small lumps.
Add the cold water to the mixture and mix briefly on speed 1 until a dough froms. Turn off the Stand Mixer immediately after to maintain a light and flakey crust.
Wrap the dough in cling film and refrigerate for 15 minutes before rolling out on a floured surface.
Use the rolled out dough for pies, quiches and galettes. Bake according to recipes directions.