This classic French shortcrust pastry (pâte brisée) can be used for any sweet or savory pie or tart. Working with the pastry can be a bit finicky, so make sure you chill it properly.
Ingredients
- flour: 1 cup
- kosher salt: 0.5 tsp
- butter, but into pieces: 0.5 cup
- ice water: 3 Tbsp (or more if needed)
Metric Conversion
Stages of cooking
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Gather all ingredients. Dotdash Meredith Food Studios
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Pulse together the flour and salt in a food processor. Add butter and pulse until the consistency of breadcrumbs. Add water gradually, pulsing until a dough forms. Wrap and chill dough for 60 minutes or up to overnight. Dotdash Meredith Food Studios
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Roll dough to a 12-inch round on a lightly floured surface. Dotdash Meredith Food Studios
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Gently transfer to a 9-inch pie plate or 10-inch fluted tart pan with a removable bottom. Flute edges of pastry as desired for the pie plate or trim even with the rim of the tart pan. Dotdash Meredith Food Studios
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Chill for 1 hour before baking as directed in recipes. Dotdash Meredith Food Studios
