Pâte Brisée
Dec 31, 2014
Here's a classic recipe for golden, buttery, flaky crust that's perfect for pies and quiches. A jillion paper-thin layers melt in your mouth with every bite; brown and crispy on the edge, and tender in the middlejust like Grandma used to make. (But better!) The trickas with any great Pâte Briséeis to keep everything super cold throughout the process. Try using lard or other fats for a slightly different texture. And always use a good pastry flour for best results.
ChefSteps is here to make you a better cook. Drawing on our years of combined culinary experience, we create hands-on online classes and original recipes that are both informative and entertaining. We don't tell you how to sharpen your knife or make macarons from scratch, we show you. Whether you're a home cook, a professional chef, or just love watching cooks work, we can help you cook smarter.