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Pâte brisée

Pâte brisée

Import-Author - Edd Kimber
Edd Kimber
Import-Recipe - Pâte brisée





225 g

plain flour

pinch of salt

1 tbsp

caster sugar

120 g

unsalted butter, diced and chilled

2-4 tbsp

ice-cold water

Step by step

  1. Place the flour, salt and sugar into the bowl of the Food Processor fitted with the blade and pulse once or twice to combine.

  2. Add the cold butter and pulse once or twice just until the butter starts to break down, you want to see chunks of butter as this creates the flaky, light texture of pate brisee.

  3. Drizzle in 2 tbsp of the water and pulse until the mixture just starts to come together (you may need to add up to 4 tbsp). Stop processing when the pastry starts to form clumps, before it comes together in a ball as this will create a tough pastry.

  4. Tip the mixture out onto the work surface and using your hands gently bring together and form into a flat round, wrapping in clingfilm and refrigerating for at least an hour before using.

  5. The pastry can be used in all manner of recipes including pies and tarts, baked as according to the recipe.