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:
- 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.