Basic Brisee Dough

brisee-silvia-baldini

Basic Brisee Dough
Print Recipe
Good for pies. tarts, sweet and savories
Servings Prep Time
2 disks 20 minutes
Servings Prep Time
2 disks 20 minutes
Basic Brisee Dough
Print Recipe
Good for pies. tarts, sweet and savories
Servings Prep Time
2 disks 20 minutes
Servings Prep Time
2 disks 20 minutes
Ingredients
  • 2 cups flour 300g
  • 2 sticks unsalted butter 225g
  • 1 teaspoon salt
  • 1 teaspoon sugar add only if making sweet dough
  • 1/4 to 1/2 cup iced water
  • 1 teaspoon white or cider vinegar optional for a less elastic dough, prevents shrinkage
Servings: disks
Units:
Instructions
  1. In the bowl of a food processor, combine flour, salt, and sugar. Add butter cut in small cubes and very chilled, process until the mixture resembles coarse meal, 8 to 10 seconds. You will be able to still see butter particles.
  2. With the machine running, add ice water and vinegar if using, in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
  3. Finish the dough by hand by gently working it until it sticks together.
  4. Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.
Recipe Notes

Decrease butter to 175g for a less crumbly and more compact dough. You can flavor it with lemon zest, orange , almond flavoring, cocoa powder, rum or cognac, parmesan, cheddar etc.

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