Basic Crust for All Sweet and Savory Pies Recipe (Pâte Brisée)

Pâte brisée or shortcrust pastry / basic crust is a type of pastry usually used for the base of a pie, tart, or quiche. It can be used to make both savory or sweet pies such as chicken pie, apple pie, lemon meringue, or quiche. You will get a nice pâte brisée that is rich and buttery, ideal for numerous desserts. Try it:

Basic Crust for All Sweet and Savory Pies Recipe (Pâte Brisée)


  • 1 1/4 cups all-purpose flour
  • 9 tablespoons chilled butter
  • 3 tablespoons chilled shortening
  • A pinch of salt
  • 1 ½ tablespoon sugar
  • 6-7 tablespoons ice water


  • In a bowl, combine flour, sugar, and salt together.
  • Using a pastry cutter, or 2 forks, cut the chilled shortening and chilled butter into flour mixture until it’s in lumps (peas size).
  • Gradually pour the ice water into the dough. The water will set together with the dough and it will help you create a ball.
  • Then, turn the dough out onto a surface. Using the heel of the hand, push small dough bits across the surface 6-in. This method is known as fraisage.
  • Once all the dough his pushed across, fold it together, form into a disk and use a plastic wrap to wrap it and chill in the fridge until you use it to prepare your favorite pie, tart or quiche.