top of page

Greggy's Pate Brisee | Pie Crust | Tart Dough

Here's a basic recipe (that's not so basic) in taste. This is one of those recipes that you should have memorized in your head or at least digitally stored in the notes of your phone. Or if you're old skool: written on a piece of paper and tucked in your wallet!
What makes this Pate Brisee interesting and tasty, is that I like to put a lil' bit of vanilla extract into my dough. It's our own lil' secret! I also use Pink Himalayan Sea salt, which I think makes a slightly yummy difference in taste. If you haven't already noticed, I actually use PHSS (Pink Himalayan Sea salt) in all of my recipes.
I like to use this dough for tarts, pies, and even savory Empanadas or Quiches! It gives that extra hidden sweetness to your savory dish, which make it super delicious!
Greggy's Pate Brisee | Pie Crust | Tart Dough
  • 2 1/2 cups (12.5 ounces; 350 grams) all-purpose flour

  • 4 tablespoons (25 grams) sugar

  • 1 teaspoon (5 grams) Pink Himalayan Sea salt

  • 2 1/2 sticks (10 ounces; 280 grams) unsalted cold butter, cut into small cubes

  • 1 tsp. pure vanilla extract

  • 5 tablespoons (3 ounces; 85 milliliters) ice cold water

  1. Cut cold butter into small cubes, using a chef knife or a baker's bench scraper.

  2. Combine half of the flour with sugar and salt in a food processor or stand mixer with a dough hook attachment. Pulse to slowly incorporate flour in increments. Add cubes of butter. Pulse until no dry flour remains and dough just begins to clump together. Spread the dough evenly around the bowl of the food processor with a rubber spatula or bench scraper.

  3. Add vanilla to water. Add water in increments into dough, until it comes together. Place into a bowl and knead until it forms unto a ball. Divide the dough in half, form into a ball and flatten into disks. Wrap tightly in plastic and refrigerate for at least 2-3 hours prior to use. Refrigerating is done in order to rest the gluten. Roll and bake your heart out!

I usually bake my Pate Brisee at 400F for most recipes. It's ready, once the bottoms and edges are golden brown. I always make sure it's golden brown and it gets that Maillard Reaction goin' to make it the most tasty crust, you've ever had.

Muah x 1,000...


Be sure to take pics if you use this recipe and tag me on social media! I'd love to see what you made!

Featured Posts
Recent Posts
Search By Tags
Follow Greggy
  • TikTok
  • Facebook Basic Square
  • Instagram Social Icon
  • YouTube Social  Icon
Amazon Storefront Banner Greggy Soriano.
bottom of page