Pâte Brisée / Savory Pie, you are in for a classic with this recipe. I’m not a trained pastry chef, but my cookbook collection is my happy place, and lately, The Art of French Pastry has been calling my name.
This book is an absolute treasure! It’s packed with fantastic insights from someone with an incredible depth of knowledge.
The recipe comes straight from The Art of French Pastry, an incredibly detailed cookbook by the renowned Pastry Chef Jacquy Pfeiffer.
Jacquy is a co-founder of the French Pastry School and a James Beard Award winner, so he’s not just any author! He’s a true legend in the pastry world.
If you’re ready to seriously elevate your baking skills, this book will help you experience the magic of French baking firsthand and truly boost your abilities!
Ready to bake? You’ve got to try Pâte Brisée!
This classic recipe for Pâte Brisée / Savory Pie Crust is an absolute breeze to prepare and guarantees an unbelievably tender, exquisitely flaky crust every single time. It’s the ideal foundation for whipping up show-stopping quiches, satisfying savory pies, and an endless array of other mouth-watering creations. These qualities are what make a recipe a classic, and classics are the very foundation of French cuisine!
The French have a special name for it: pâte à foncer, which simply means “dough for lining tart shells,” and its popularity has soared for generations! It’s a true classic that has stood the test of time.
People consistently rave about how it delivers dependable, flawless results every single time. That’s precisely what makes a recipe a genuine classic, and classics are the beating heart of French cuisine! This Pâte Brisée? It’s a marvelous, flaky pie dough that’s super versatile for both savory and sweet creations.
That’s what makes the Pâte Brisée / Savory Pie Crust a genuine classic, and classics are the very essence of French cuisine!
This Pâte Brisée / Savory Pie Crust is an absolutely wonderful, flaky pie dough that’s incredibly versatile for both savory and sweet delights. Prepare to be amazed by what you can create!
Discover the Magic of French Classic Pastry Recipes!
I love books, especially cookbooks they are a wellspring of culinary inspiration. They introduce you to new ingredients, techniques, cuisines, and flavor combinations that you might never have considered.
For me, building my collection of cookbooks was and is a very personal endeavor. Each book represents a different culinary journey, a new skill learned, or a cherished memory.
My tip for you today?
Invest in yourself – and trust me, that means diving into Jacquy's incredible book!
It’s a truly brilliant book that brings the magic of a culinary school right into your home. This book will not only elevate your skills but also do wonders for your well-being. Get ready to be seriously inspired!
Pâte Brisée / Savory Pie Crust
Recommended Equipment
Ingredients
- .25 ounce sea salt
- 6 tbsp water
- 8 ounce butter unsalted softened, room temperatur
- 13 ounce King Arthur All Purpose Flour
Instructions
Make the Dough
- Begin by dissolving the sea salt in water in a small bowl..25 ounce sea salt, 6 tbsp water
Blend the Butter and Flour
- Place the softened butter and flour into the bowl of a stand mixer. Using the paddle attachment, mix on the lowest speed until the mixture is well combined. It is crucial not to overmix, as this will activate the gluten.8 ounce butter unsalted , 13 ounce King Arthur All Purpose Flour
Add disolved Salt Water
- Add the disolved salt water and mix only until the dough comes together, again, do not overmix. Scrape the mixture onto plastic wrap, wrap and flatten it into a square.
Rest the Dough
- Refrigerate the dough overnight
Nutrition
Nutrition information is calculated using an ingredient database and should be considered an estimate