Pâte Brisée- Basic Pastry

Pâte Brisée- Basic Pastry
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Recipe by Silvia Baldini— Essential and basic recipe for pastry dough
Servings Prep Time
2 disks 30 minutes
Passive Time
30 minutes minimum resting time
Servings Prep Time
2 disks 30 minutes
Passive Time
30 minutes minimum resting time
Pâte Brisée- Basic Pastry
Yum
Print Recipe
Recipe by Silvia Baldini— Essential and basic recipe for pastry dough
Servings Prep Time
2 disks 30 minutes
Passive Time
30 minutes minimum resting time
Servings Prep Time
2 disks 30 minutes
Passive Time
30 minutes minimum resting time
Ingredients
  • 2 1/2 cups all-purpose flour
  • 1 pinch salt
  • 2 sticks cold unsalted butter, cut into pieces
  • iced water
Servings: disks
Instructions
  1. Pulse flour and salt in a food processor until combined. Add butter, and pulse until mixture resembles coarse meal, about 10 seconds. Drizzle 1/4 cup ice water evenly over mixture. Pulse until mixture holds together when pressed between 2 fingers (dough should not be wet or sticky). If dough is too dry, add more water, 1 tablespoon at a time, and pulse.
  2. Shape dough into 1 large disk or 2 small disks, and wrap in plastic wrap. Refrigerate until firm, at least 1 hour.
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