Pâte brisée – Pie dough
This is an adaptation of Pascal Rigo’s American Boulangerie recipes. The main adaptations are conversions from imperial to metric. This remains my favorite dough for quiches.
|360g flour (all purpose or pastry)||360g farine|
|3/4 teaspoon salt||3/4 cuillère à café de sel|
|140g butter cut into cubes||140g beurre coupé en cubes de 1cm de côté|
|1 egg lightly beaten||1 œuf légérement battu|
|1/4 cup cold water||1/4 tasse d’eau froide (à peu prêt 60ml)|
|1/2 teaspoon lemon juice||1/2 cuillère à café de jus de citron frais (2ml)|
Cut the butter into 1cm (1/4″) cubes, add it to the bowl of an electric mixer with the flour and salt. Mix until you obtain a sandy texture (until you can’t really see little chunks of butter anymore).
Generally, I mix the egg, the water and the lemon juice into a mug and beat them all together lightly (it doesn’t need to be perfectly uniform) then I dump that into the “sandy” butter+flour+salt mixture. Let the electric mixer do its thing until the dough’s roughly uniform. Note that if it doesn’t form one smooth ball, it’s perfectly ok.
When it looks like dough (smooth texture, light yellow in color), stop the mixer and take the dough out. At that point, you should form it into a ball and finish homogenizing it by hand. Once you have a nice ball of dough, wrap it in plastic wrap and let it rest in the refrigerator at least 1 or 2 hours and up to 5 days.
This makes a thick 11″ tart shell or 2 thiner ones.
Variations: you can add cracked black pepper (1 teaspoon) or thyme (1 tablespoon if fresh, half that if dry) into the dough for extra flavor, do it before you add the egg/water/lemon juice.