Informational Articles, Pies & Tarts How To Make Pâte Brisée (French Pie Crust Technique) 4.25 from 8 votes Create a Profile! × Sign Up Already have an account? Sign In Jump To Recipe Save Recipe If you want an incredible way to make a tender, flaky pie crust, you have to try my Pâte Brisée recipe — and do it as the French do! By Gemma Stafford | November 24, 2021 | 9 This post may contain affiliate links. Please see my full disclosure for details. Hi Bold Bakers! IN THIS RECIPE: Your new favorite way to make pie crust! Just 5 ingredients will get you a flaky, incredible Pâte Brisée pie crust that you can use with all of your favorite pies — all of which I definitely have recipes for… like Pumpkin Pie, Apple Pie (or even Caramel Apple Pie), Pecan Pie, and more. I’m going to say something radical here. Are you ready? A flaky, tender, absolutely perfect pie crust doesn’t need shortening or any chemical cheats. In fact, this pie crust only uses butter and four other simple ingredients to get the results you’re looking for. It’s all about technique, and this French technique is as simple as it comes. What Is Pâte Brisée? Pâte Brisée is a pie that uses a French technique called fraisage. It is used to blend the dough after all the ingredients have been cut together. Blending the dough together in this way creates long alternating strands of butter and dough — which is essential for a flaky, layered, and tender pie crust! The Flour Feel free to use All-Purpose Flour here. You can also use a 1:1 All-Purpose Gluten-Free Flour if you have a favorite! Just make sure it’s 1:1. More important is that your butter and water are very cold when making this pie crust recipe. What You Need To Make Pâte Brisée Your Fingers (a Pastry Blender is optional!) Mixing Bowl Measuring Cups & Spoons How To Make Pâte Brisée It’s simple, and most of the steps are exactly like making a regular pie crust, or my Perfect Pie Crust. The difference comes in the technique, that fraisage I mentioned earlier. To do that, you have to quickly work with the heel of your hand to smear small portions of dough away from you into thin streaks until all the dough has been worked. You only need to smear each portion once. This is fraisage! Tips For Making Pâte Brisée Always make sure that your butter and water are very cold when making this or any pie crust. You can use this pie crust for any pie filling. The recipe makes just one crust but you can easily double it for a two-crust pie. The touch of sugar helps tenderize the crust but you can leave it out if you prefer (or if you are making a savory pie). This crust is amazing with my Caramel Apple Pie Try this crust when making homemade Pop-Tarts How To Blind-Bake Pie Crusts If your recipe calls for blind baking, here’s an entire in-depth article on how to do it! Storing Pâte Brisée Make your pastry, wrap in cling wrap and freeze for up to 8 weeks. Then you always have pie dough at the ready. Defrost in the fridge overnight and use according to your recipe. Make More Pies! Caramel Apple Pie Blueberry Cranberry Pie Perfect Classic Apple Pie Best-Ever Pecan Pie How to Make Pumpkin Pie Blueberry Pie Strawberry Pie Mile High Chocolate Pie And don’t forget to buy my Bigger Bolder Baking Cookbook! Get More Articles! Ask Gemma! Your Cheesecake baking Questions Answered!Ask Gemma! Your Ice Cream Baking Questions Answered!Gemma's Summer Desserts TV SpecialBudget Baking: $7 Homemade Pumpkin Pie Vs. Store Bought Pâte Brisée Recipe 4.25 from 8 votes Print Recipe Add to Favorites Loading… If you want an incredible way to make a tender, flaky pie crust, you have to try my Pâte Brisée recipe — and do it as the French do! Author: Gemma Stafford Servings: 9 inch pie crust Dessert Prep Time 10 minutes mins If you want an incredible way to make a tender, flaky pie crust, you have to try my Pâte Brisée recipe — and do it as the French do! Author: Gemma Stafford Servings: 9 inch pie crust Ingredients 1 ¼ cups (6¼oz/177g) all-purpose flour1 ½ teaspoons granulated sugar½ teaspoon salt½ cup (4oz/115g) butter (cold and diced)3-4 tablespoons ice water Instructions In a medium bowl, combine the flour, sugar, and salt.Rub the diced butter into the flour using your fingertips until it resembles coarse crumbs. You can also use a pastry blender. Toss in 3-4 tablespoons of ice water and stir to combine.Dump the mixture onto a clean and cold work surface.Working quickly with the heel of your hand, smear small portions of dough away from you into thin streaks until all the dough has been worked. You only need to smear each portion once. This method is called fraisage.With a bench scraper, gather the dough up into a ball, press into a disc, wrap well and refrigerate for at least 30 minutes (and up to 2 days.) Your dough is now ready to use. For longer storage, freeze for up to 2 months (defrost overnight in the refrigerator).