Pate Brisée

Quiche crust

Pate Brisée

Quiche crust

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  • 1 3/4 cups all-purpose flour (220 grams)
  • 1/2 teaspoon sea salt
  • 1/2 cup cold unsalted butter, cut in 1-inch cubes (110g)
  • 5 to 6 tablespoons chilled water


In a food processor or mixer, combine the flour and the salt. Add the butter cubes and quickly mix, until you have pea-sized crumbs.

Add 5 tablespoons of water and keep mixing. If the dough is too dry, add 1 tablespoon of water at a time, waiting until it is well incorporated before adding more. Mix until the dough forms a ball, about 1 minute.

Dust a work surface with a little bit of flour and roll the dough until it is about 1-inch thick, giving it a rectangular shape. Fold the rectangle in three parts, as you would with a letter. Repeat another time, then wrap the dough and transfer to the refrigerator for about 30 minutes.

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