Pâte brisée is the foundation of countless French savory tarts and quiches — a simple, buttery shortcrust that bakes up perfectly tender and flaky every time. Its delicate texture and rich flavor come from the balance of cold butter and a touch of shortening, which makes the dough both easy to handle and beautifully crisp once baked. Whether filled with seasonal vegetables, cheese, seafood, or custard, pâte brisée provides a sturdy yet elegant base that complements any filling without overpowering it. Once you’ve mastered this classic crust, you’ll return to it again and again for both everyday and special-occasion baking.
INGREDIENTS:
1 1/2 cups all-purpose flour
1/4 teaspoon salt
6 tablespoons chilled butter
2 tablespoons vegetable shortening
3-5 tablespoons ice water
METHOD:
In a large bowl, whisk together the flour and salt. Add the chilled butter and shortening. Using a pastry cutter or your fingertips, cut the fat into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter remaining.
Sprinkle the ice water over the mixture, starting with 3 tablespoons. Toss lightly with a fork until the dough just begins to come together, adding more water a tablespoon at a time if needed. The dough should be moist enough to hold together when pressed but not sticky.
Gather the dough into a ball, then flatten it into a disk about 1 inch thick. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes (or up to overnight) before rolling.
Tear off two large sheets of plastic wrap. Place one sheet on your work surface and dust it lightly with flour. Set the chilled dough in the center, cover with the second sheet of plastic wrap, and roll the dough into a circle large enough to line your quiche dish or pie pan (about 12 inches in diameter).
Peel off the top sheet of plastic wrap. Place a rolling pin along one edge of the dough, lift the bottom sheet of plastic, and gently drape the dough over the rolling pin. Carefully peel off the remaining plastic and transfer the dough to the quiche or pie pan.
Press the dough evenly into the bottom and sides of the pan without stretching it. Run the rolling pin across the top edge of the pan to trim excess dough. Prick the bottom and sides of the crust with a fork. Freeze for 10–15 minutes (or refrigerate for 1 hour) before baking to help prevent shrinkage.
Preheat the oven to 400°F. Line the chilled crust with foil or parchment paper and fill with pie weights, dried beans, or rice. Bake on the middle rack for 10 minutes.
Carefully lift out the foil and weights. The crust is now ready for your quiche or tart filling—bake as directed in your recipe.
BAKER’S TIP:
For an extra-crisp crust, bake the shell for an additional 5 minutes after removing the weights before adding your filling.
