Name: Pâte Brisée
Prep time: 15 min
Cook time: 105 min
Total time: 120 min
Ingredients: 1 3/4 cups all-purpose flour (plus more for the work surface); 1/2 teaspoon kosher salt; 6 tablespoons (3/4 stick) unsalted butter (preferably cultured, cut into pieces and chilled); 2 tablespoons plus 1 teaspoon vegetable shortening (chilled); About 2 tablespoons cold water; 1 large egg

Pâte Brisée

Published Feb 29, 2012, Updated Oct 23, 2023

This pâte brisée recipe comes from renowned French chef Jean-Georges Vongerichten. Actually...from his grandmother. And if he's still using it, you know it must be crazy good.

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Pâte brisée draped in a pie plate with a wooden rolling pin next to it.

Rating

5 from 1 vote

Comments 8 Comments

Adapted From Jean-Georges Vongerichten

Photographer Edd Kimber

Pâte Brisée Recipe

My grandmother taught me how to make this basic pastry, called pâte brisée, when I was young. The one thing I learned simply by eating her endless variations on delicious tarts for dinner every night is that this dough can be used for just about anything—sweet or savory.–Jean-Georges Vongerichten

LC Grand-Mère Is Always Right Note

The moral of the above story from Jean-Georges? Grandma, er, Grand-mère is always right, perhaps most notably when it comes to making rich, buttery, flaky pastry.

Pâte Brisée

5 from 1 vote

This pâte brisée recipe comes from my grandmother and I still use it today. It's a simple, truly French version of what we called "daily pastry." Good for everything, sweet or savory.

David Leite

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CourseDessert

CuisineFrench

Servings16 servings

Calories110 kcal

Prep Time15

Cook Time1 45

Total Time2

Ingredients

▢ 1 3/4 cups all-purpose flour, plus more for the work surface
▢ 1/2 teaspoon kosher salt
▢ 6 tablespoons (3/4 stick) unsalted butter, preferably cultured, cut into pieces and chilled
▢ 2 tablespoons plus 1 teaspoon vegetable shortening, chilled
▢ About 2 tablespoons cold water
▢ 1 large egg

Instructions

Mix the flour, salt, butter, and shortening on low speed in a mixer fitted with the paddle attachment, until crumbly. With the machine running, add 2 tablespoons cold water and the egg. Beat just until the dough comes together in large clumps.
Divide the dough in half and press each portion into a 1-inch-thick round disk. Wrap each portion tightly in plastic and refrigerate until firm, at least 1 hour. (You can refrigerate the tart dough for up to 3 days; let stand at room temperature for 15 minutes before rolling. Alternatively, the dough can be frozen for up to 1 month; thaw in the refrigerator overnight before rolling.)
On a lightly floured surface with a lightly floured rolling pin, roll 1 piece of dough into a 10-inch round. Carefully transfer the dough to an 8-inch round fluted tart pan with a removable bottom, pressing the dough gently against the bottom and up the sides. Trim the edges against the side if necessary.
Line the dough with foil, then fill with dried beans or pie weights. Freeze overnight or until very hard.
To blind bake the tart shell, preheat the oven to 375°F (190°C).
Bake the frozen crust until the edges are set, about 20 minutes. Remove the foil and beans. Poke holes evenly over the bottom of the crust with a fork, then return to the oven. Bake until the bottom is set and the crust is blonde, about 8 minutes. Let cool in the pan on a rack.

Adapted From

Home Cooking with Jean-Georges

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Nutrition

Serving: 1 portionCalories: 110 kcalCarbohydrates: 10 gProtein: 2 gFat: 7 gSaturated Fat: 3 gMonounsaturated Fat: 2 gTrans Fat: 1 gCholesterol: 24 mgSodium: 78 mgFiber: 1 gSugar: 1 g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Pâte Brisée