Classic French pâte brisée — a crisp, buttery shortcrust pastry traditionally used for quiche and savory tarts.
For a more forgiving dough that is easier to work with, try Foolproof Buttery Shortcrust Pastry.
For a smoother texture closer to the classic style, see Buttery Shortcrust Pastry.
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Cut the cold butter into small cubes.
Sift the flour into a bowl and add the butter.
Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs.
Add the cold water gradually, mixing just until the dough comes together.
Gently roll the dough into a ball, being careful not to overwork it.
Wrap in plastic wrap and refrigerate for at least 30 minutes before using.
Ensure the butter is very cold for a flakier texture.
Do not overwork the dough to avoid making it tough.
Refrigerating the dough helps it relax and prevents shrinkage during baking.
Can I use salted butter instead of unsalted?
Yes, but reduce the added salt in the recipe to balance the flavor.
How long can I store the dough in the refrigerator?
You can store the dough in the refrigerator for up to 1 day. For longer storage, freeze it.
Can I use this pastry for sweet tarts?
Yes, but you may want to add a small amount of sugar to the dough for a sweeter flavor.
What is the best way to roll out the dough?
Roll the dough on a lightly floured surface, turning it frequently to maintain an even thickness.
Can I make this dough in advance?
Yes, you can prepare the dough in advance and refrigerate or freeze it until needed.
Home cooking practitioner. I started cooking in elementary school and began creating my own recipes in my teens. Today I’m growing as a food blogger and turning my recipes into a shared YouTube project.
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