Pate Brisee Perfection: My Secret to Flaky Pies & Tarts
Master Pate Brisee with my fail-proof recipe! Buttery, flaky shortcrust pastry, perfect for sweet or savory treats. Get the secret to avoiding a soggy bottom!
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Ingredients
- 1 1/4 cups (150g) all-purpose flour, plus extra for dusting
- 1/2 teaspoon (3g) salt
- 1/2 cup (113g) unsalted butter, very cold, cut into 1/2-inch cubes
- 3-5 tablespoons (45-75ml) ice water
- Parchment paper
- Pie weights (dried beans, rice, or ceramic pie weights)
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