Pâte Brisée

Pâte brisée is a basic dough in Italian and European cuisine, very versatile and used to prepare savory pies, quiches, and many other dishes.

Ingredients

• 200 g 00 flour
• 100 g cold butter from the fridge
• 50 ml cold water
• A pinch of salt

Preparation

1. Pour the flour into a mound on a work surface or in a large bowl.
2. Add the butter cut into pieces and the pinch of salt in the center.
3. Work quickly with your fingertips to obtain a sandy mixture.
4. Add the cold water and start kneading until you obtain a smooth and homogeneous dough, without overworking it to prevent it from warming up and the butter from melting.
5. Wrap the dough in plastic wrap and let it rest in the fridge for at least 30 minutes before use.

Resting in the fridge is essential to allow the developed gluten to relax and the butter to firm up, thus ensuring optimal handling and perfect baking.

**### Trivia ** Pâte brisée does not contain sugar and is therefore often used for savory recipes. However, with the addition of sugar it can also be adapted for sweets that do not require a dough that is too sweet or soft.