Pate Brisee is a flaky, buttery dough that is used to make quiche, pie, galette, and tart shells. I made the mini-quiche shown at right by cutting rolled-out dough into small 1.5 inch fluted rounds, using a 58 cm biscuit cutter. I pressed the rounds into a mini-muffin pan and then filled them with Charie’s spinach quiche recipe posted by Tory Spelling.
- 4 oz cold butter
- 1 cup A.P. flour
- pinch of salt
- pinch of sugar
- ⅛ cup cold water
- pastry blender
- mixing bowl
- measuring cups
- Mix flour, salt, and sugar in bowl.
- Cut butter into thin slices and add to flour mixture.
- Mix well using a pastry blender, until mixture resembles a coarse cornmeal.
- Slowly add water bit by bit, while mixing, until dough holds together. You may not need to use all the water.
- Fraisage the dough with the bottom of your inner palm to blend the butter further into the dough.
- Flatten the ball of dough into a ½ inch thick disk, in between plastic wrap.
- Refrigerate for 1 hour before rolling out.
- Bake at 400F for 15-20 minutes.
What you should know
You can fill the shells with fruit to make mini-pies too.