Pate Brisee

Author: Canadian Living

Ideal for pies and tarts, this French short pastry is a baking staple.

  • Portion size 23 servings
  • Credits : Holiday Best: 2008


  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2/3 cups cold unsalted butter cubed
  • 1 egg yolk
  • 1/2 cup Ice water (approx)


In bowl, whisk flour with salt. Using pastry blender, cut in butter until in fine crumbs with a few larger pieces.

Whisk yolk with water; drizzle over dry ingredients, stirring briskly with fork and adding up to 2 tbsp (25 mL) more water if necessary to form ragged dough. Press into disc. Wrap in plastic wrap; refrigerate until chilled, 1 hour. (Make-ahead: Refrigerate for up to 3 days.)
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Pate Brisee