This is an easy fool-proof recipe for a classic French pastry dough, aka pate brisée, great for any recipe that needs a flaky pastry crust - pies, tarts, quiches, even empanadas / baked samosas. Enjoy!
Pate Brisee (Shortcrust Pastry)
Makes: 1 10-1/2 in. crust (enough for one quiche, pie or tart)
- 1-1/2 cups all-purpose flour
- 1 large pinch salt
- 8 tablespoons (1 stick) unsalted butter, chilled and cut in small pieces
- 3 to 4 tbsp chilled water
- Put the flour and salt in the bowl of a food processor and process to mix.
- Cut the butter in chunks and add it to the flour. Process it, using pulses, until the butter is incorporated into the flour and the mixture looks like coarse cornmeal.
- With the food processor running, add water 2 tbsp at a time and process briefly, using pulses, just until the pastry beings to hold together in large clumps. A way to check is to take a few tbsp of the flour-butter-water mix and press into a clump. If it holds well, it's got enough water. If it crumbles, it needs more water, 1 tbsp at a time.
- Remove the pastry onto a floured work surface and gather it into a ball.
- Refrigerate for 15 min before using in any tart, pie or quiche recipe.