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Basics: pâte brisée

KitchenAid Chef

A classic flakey French dough: use for pies, quiches and or galettes.

Pate brisee

Basics: pâte brisée

KitchenAid Chef

A classic flakey French dough: use for pies, quiches and or galettes.

Tools

StandMixer
Prep
10min
Total
10min
Serving
6
Difficulty
Easy

Ingredients

600 g all-purose flour

2 tsp salt

300 g cold butter

135 ml ice water

Step by step

  1. Place the flour, salt, and cold butter in the bowl of a Stand Mixer fitted with the Pastry Beater (the usage of the Pastry Beater is recommended to cut cold butter into doughs for light and flaky pastries; if you don't have one, replace it with the standard Beater).

  2. Mix on speed 1 until the butter has broken down to small lumps.

  3. Add the cold water to the mixture and mix briefly on speed 1 until a dough froms. Turn off the Stand Mixer immediately after to maintain a light and flakey crust.

  4. Wrap the dough in cling film and refrigerate for 15 minutes before rolling out on a floured surface.

  5. Use the rolled out dough for pies, quiches and galettes. Bake according to recipes directions.

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