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Pâte Brisée



Pâte Brisée is a pastry dough/crust that has a rich flavor and a crisp, flaky texture. It is ideal for both sweet and savory pies, tarts, and quiches. Learn to make it. Stat. I whipped up a batch to envelope some salmon for our Easter feast.


2-1/2 C all-purpose flour, plus extra for rolling
1/2 C finely ground blanched almonds or almond flour
1 C butter, very-cold, cut into 1/2 inch cubes
6 to 8 T ice water

I don't have a food processor, so I use a pastry blender and do it all by hand. Place the flour, ground almonds, and cold butter in a large bowl. Use the patry blender until the mixture resembles coarse meal, with pea size pieces of butter. Add ice water 1 T at a time, until mixture just begins to clump together. If you squeeze some of the crumbly dough and it holds together, it's ready. If the dough doesn't hold together, add a little more water and cut again. Note that too much water will make the crust tough. Once the dough comes together into a ball, wrap tightly in plastic wrap and refrigerate for at least 30 minutes before using.

Roll out the Pâte Brisée between two pieces of parchment paper.

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