Flaky All-Butter French Quiche and Tart Pastry Crust (Pâte Brisée)
The ultimate French savory shortcrust pastry (Pâte Brisée): ultra-flaky, buttery, and crisp. Engineered with cold butter and apple cider vinegar to prevent shrinkage and sogginess.
Ingredients
Ingredients
Step-by-Step Method
Cutting Butter into Flour
In a large bowl, whisk flour, sugar, and salt. Add cold cubed butter, cutting it in with a pastry cutter or finger tips until pea-sized crumbles form.
Adding Cold Liquids
Combine ice water and apple cider vinegar. Drizzle over the flour mixture, tossing gently with a fork until dough clumps together.
Forming the Disc
Gather the dough together without overworking, press into a flat round disc, wrap tightly in plastic film, and chill in the fridge for 1 hour.
Rolling the Dough
On a lightly floured surface, roll the chilled dough into a 3-4 mm thick circle slightly larger than your tart pan.
Lining Tart Pan
Transfer dough to a 24-26 cm tart or quiche pan, pressing gently into corners and trimming excess edges.
Docking the Base
Prick the bottom of the crust all over with a fork to prevent steam bubbles during baking.
Freezing Before Baking
Chill the lined tart pan in the freezer for 15 minutes to firm up butter layers completely.
Blind Baking
Line crust with parchment paper, fill with pie weights or dried beans, and bake at 190°C (375°F) for 15 minutes.
Uncovered Crisp Finish
Remove weights and parchment, bake for another 5-8 minutes until base is matte and dry. Ready for your favorite quiche fillings.
Chef's Tips & Tricks
Use ice-cold butter and a splash of apple cider vinegar; the acid tenderizes the gluten so the crust bakes crisp without shrinking down the pan edges.