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Homemade Pasta Brisée (Pie Dough)

Pasta brisee

I think everyone knows how to make home Pasta Brisée (Pie Dough) because it is one of the easiest recipes to prepare, and this recipe does not use eggs. Today, having nothing prepared for lunch, I immediately thought of preparing a delicious savory pie so everyone was happy to eat something different than usual.

In all Italian families, lunch starts strictly with a pasta dish that can be seasoned in different ways, such as tomato sauce, carbonara, pesto, shrimp, etc.

So, I decided not to cook pasta but to make a nice savory pie to change things.

savory pie can also be made with puff pastry, but I couldn’t find it in the freezer.

So, instead, I thought about making “Pasta Brisée,” a basic dough typical of French cuisine. It is often used to prepare desserts and cover savory pies.

If you are a true cooking enthusiast, you cannot miss this recipe, which will be helpful on many occasions.

Although the recipe is French, it is widely used in Italy. Just think of the Italian Easter savory pie made with “Pasta Brisée.”

Depending on the recipe you intend to prepare, the Pasta Brisée can be flavored with the addition of herbs, spices, cocoa, or liqueurs.

It can be stored in the refrigerator, wrapped in cling film, for three days.

flour 00
Caputo four 00
Pasta Brisee
Cuisine
Difficulty Beginner
Time
Prep Time: 10 mins Total Time: 10 mins
Best Season Suitable throughout the year
Description

Pasta brisée, or pie dough or shortcrust pastry, is a versatile and straightforward dough that can be used for sweet and savory pies and tarts. It is a buttery and flaky pastry that's easy to prepare and provides a sturdy base for your fillings. Here's a recipe you can follow to make pasta brisée:

Ingredients
  • 1 3/5 cup flour 00
  • 3.5 ounces cold butter cut into cubes
  • 4 tablespoons ice water
  • a pinch of salt
Instructions
    • Put the flour, the cold cubed butter, and a pinch of salt in the mixer and blend everything for a few seconds.
    • Add the ice water and blend the dough for 1 minute until it is compacted.
    • Transfer it to a pastry board and work it with your hands to form a loaf.
    • Wrap it in plastic wrap and let it rest in the refrigerator for at least 35 minutes before using it.
Note

It can be stored in the refrigerator, wrapped in cling film, for three days.

Keywords: Pasta brisée