This butter based pastry dough is a recipe that can be used to make both sweet and savory pies and tarts.
The secret to flaky pastry is to handle it as little as possible. The processor blade and some iced water prevent the dough to get warm and melt together by being “processed” by your body heat.
Pate brisee is the French version of classic pie or tart pastry. Pressing the dough into a disc rather than shaping it into a ball allows it to chill faster. This will also make the dough easier to roll out, and if you freeze it, it will thaw more quickly.
- 1 cup flour (150 gr.) -
- 1/2 stick butter (50 gr.) -
- 1 egg -
- a pinch of salt -
- about 2 Tbs iced water -
in a food processor add 5.2 oz of flour, salt and 1/2 stick butter cut in small chunks and pulse to combine for about 10 seconds, or just until the mixture resembles coarse meal.
add egg and pulse,do not process more than 30 seconds. Test the dough at this point by squeezing a small amount together. If it is crumbly, add one Tbs of iced water at a time, through the feed tube with machine running, until the dough holds together without being wet or sticky; do not process more than 20 seconds. Test the dough at this point by squeezing a small amount together. If it is crumbly, add a bit more water.