Classic pâte brisée

About

The same 2:1 dough, brought together by fraisage so the butter stays in streaks, then rested twice. This is the crust the foundation pies use.

History Unverified

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Sources

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Skill ladder

• L1 Quick shortcrust
• L2 Classic pâte brisée · this page
• L3 Tempered pâte brisée

Uses

• All-purpose wheat flour 250 g
• Unsalted butter 165 g
• Salt 5 g
• Water 80 g

Preparations used

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Used in

• Apple pie dish
• Advanced Apple pie dish
• Classic Apple pie dish
• Beef empanadas dish
• Cannoli dish
• Advanced Cannoli dish
• Classic Cannoli dish
• Chicken pot pie dish
• Jamaican patty dish
• Lemon meringue pie dish
• Pecan pie dish
• Quiche Lorraine dish
• Classic Quiche Lorraine dish
• Samosa dish
• Advanced Samosa dish
• Classic Samosa dish
• Tarte Tatin dish
• Tequeños dish

Similar in this layer

• Tempered pâte brisée 0.94
• Quick shortcrust 0.94
• Pâte sucrée 0.53
• Rice-flour shortbread dough 0.46
• Puff pastry 0.46
• Cultured shortbread dough 0.46
• Classic puff pastry 0.45
• Shortbread dough 0.41