Pâte Brisée - All Butter Pastry.

Rachel-Jayne's Allotment
Apr 10
4 min read

Pâte Brisée: A Journey Into The Buttery Art Of Pastry Making

Pâte brisée is a fundamental pastry that serves as the foundation for many delicious creations, from sweet pies to savory quiches. It’s a versatile dough that, when made correctly, can elevate any dish with its delicate, flaky texture. Throughout this article, we will explore the intricacies of preparing pâte brisée, the science behind its ingredients, and some practical tips to ensure your pastry is nothing short of perfect.

Understanding the Ingredients

At its core, pâte brisée is composed of just four main ingredients: plain flour, salt, butter, and chilled water. Each plays a vital role in the final outcome of the pastry.

Plain Flour (250g): This is the primary ingredient and supply structure to the dough. The protein content in the flour affects the gluten development, which determines the flakiness of the pastry. All-purpose flour works well here.
Salt (Pinch): Salt is essential for flavor and helps to enhance the sweetness in desserts while balancing the overall taste.
Butter (175g): The fat source that gives pâte brisée its rich flavor and tender texture. Cold, unsalted butter is typically preferred as it allows for controlled seasoning.
Chilled Water (60-80ml): The water brings the dough together without activating the gluten too much. The temperature could affect the consistency, so chilling it is crucial.

Each component interacts with the others to create a delicate and flavorful pastry, making understanding these ingredients vital for any aspiring baker.

The Art of Mixing

When it comes to making pâte brisée, how you mix the ingredients can make all the difference. Begin by combining the plain flour and salt in a large mixing bowl.

Then, cut the cold butter into small cubes and add it to the flour mixture. Using your fingertips, rub the butter into the flour until the mixture resembles coarse breadcrumbs. This process is known as "cutting in" and is essential for creating that desired flaky texture.

Be careful not to overwork the dough; over-mixing will lead to gluten formation, resulting in a tough pastry rather than a tender one.

Adding the Chilled Water

Once the flour and butter are properly combined, it's time to add the chilled water. Start by adding 60ml and mix gently with a fork until the dough begins to come together. If it appears too crumbly, gradually add more water, just a tablespoon at a time, until it forms a cohesive ball.

It’s important to remember that the dough should be wet but not sticky. Finding the right balance may take practice, so don’t be discouraged if it doesn’t come out perfectly the first time.

Chilling the Dough

After mixing, wrap the dough in plastic wrap and place it in the refrigerator for at least 30 minutes. Chilling allows the gluten to relax, which, in turn, helps the dough roll out more easily and results in a flaky texture after baking.

This step is sometimes overlooked, but it's crucial for achieving the right consistency. If you're pressed for time, even a 15-minute chill can help, but the longer, the better.

Rolling Out the Dough

Once chilled, remove the dough from the refrigerator and let it sit for a few minutes to soften slightly. On a lightly floured surface, use a rolling pin to roll the dough into a circle that's about 3 mm thick.

To avoid the dough sticking to the surface or rolling pin, you can dust it lightly with more flour. If you notice any cracks forming at the edges, simply pinch the dough together to seal it back up.

At this point, it’s also helpful to occasionally lift the dough with a spatula to ensure it isn’t sticking to the surface.

Transferring to the Pie Dish

To transfer the rolled-out dough to a pie dish, gently roll it around the rolling pin and then unfurl it over the dish. Press it down into the corners and edges, ensuring that there are no air pockets trapped underneath.

Trim off any excess dough that hangs over the edges using a sharp knife, and if needed, crimp the edges with a fork or your fingers for a decorative touch.

Blind Baking

To prevent your pastry from becoming soggy when filling it, blind baking is an essential step. This involves pre-baking the crust for a short time before adding any filling.

To blind bake, preheat your oven to 180°C (350°F). Line the pastry with parchment paper and fill it with baking beads or uncooked rice. Bake for about 15 minutes, then remove the weights and paper and bake for an additional 10 minutes until the crust is lightly golden.

Blind baking prepares your pastry to hold wet fillings without falling apart or becoming mushy, ensuring a perfect crust every time.

Conclusion

Mastering pâte brisée opens the door to a multitude of culinary possibilities. Whether you’re preparing a savory quiche for brunch or a fruity tart for dessert, this versatile dough forms the basis of many delicious dishes. Understanding the ingredients, techniques, and the importance of chilling and blind baking allows anyone to succeed in this timeless baking endeavor.

So don’t shy away from trying your hand at this delightful pastry. With practice, you will create perfectly flaky and tender pâte brisée that will elevate your baking projects.