This classic French shortcrust pastry (pâte brisée) can be used for any sweet or savory pie or tart. Working with the pastry can be a bit finicky, so make sure you chill it properly.
Ingredients
- 1 cup flour
- 0.5 teaspoons kosher salt
- 0.5 cups butter , but into pieces
- 3 tablespoons ice water , or more as needed
Instructions
-
1
Gather all ingredients.
-
2
Pulse together the flour and salt in a food processor. Add butter and pulse until the consistency of breadcrumbs. Add water gradually, pulsing until a dough forms. Wrap and chill dough for 60 minutes or up to overnight.
-
3
Roll dough to a 12-inch round on a lightly floured surface.
-
4
Gently transfer to a 9-inch pie plate or 10-inch fluted tart pan with a removable bottom. Flute edges of pastry as desired for the pie plate or trim even with the rim of the tart pan.
-
5
Chill for 1 hour before baking as directed in recipes.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore French Recipes
Aunt Anne's Sesame Cookies
After trying my hand at countless sesame cookie recipes, my Italian girlfriend shared her Aunt Anne's recipe and I knew my search had ended! Basically an anise flavored butter cookie covered in sesame seeds. The smell when removing them from the oven is wonderful!
Creamy and Crispy Scalloped Potatoes
Creamy and crispy scalloped potatoes without a ton of butter!
Sous Vide Whole Turkey
I looked everywhere online to find a way to sous vide a whole turkey. Nothing! The recipes either recommended taking the turkey apart (just not compatible with a traditional Thanksgiving), or getting a very small 10-pound turkey. So this is the way I did it, and it turned out awesome.