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Pâte Brisee and Pâte Sucrée

Pâte Brisee and Pâte Sucrée


Wonderful and versatile French dough – I find it very pleasant to work with. This dough is perfect for making pies, tarts, tartlets, quiches, empanadas, etc.

For sweet recipes I usually add a little sugar, and as a result, I have more flaky, crumbly and melting crust. Unbelievably easy and absolutely delicious!


Pâte Brisee and Pâte Sucrée


  • 1 ¼ cups flour, a little more if needed
  • ½ tsp salt
  • 1 stick (4 oz/114 -120 g) unsalted butter, cut into small pieces
  • 3-8 tbsp icy cold water

   For Pâte Sucrée add:

  • 1-2 tsp sugar



In a food processor mix the flour, salt, and sugar. Add the butter.

When the processor is still running, add water, spoon by spoon, just until the ball begins to form. (I usually add 4-5 tbs. of water). You should get soft and elastic ball of dough.

If the dough is too crumbly, add a bit of water. If too sticky, add a spoon of flour.

Cover the ball with plastic wrap and place in the refrigerator for 20-30 minutes.


pate brisee (1)pate brisee (3)

pate brisee (2)pate brisee (4)


  • Note:

The dough can be stored in a freezer. Take the dough out of the freezer 40-60 minutes before using it.



Cook with pleasure and enjoy the world!



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