How to Make Pie Crust (Pâte Brisée): Flaky, Buttery, and Foolproof
Perfectly crisp, tender, and versatile—pâte brisée, or classic French pie crust, is the foundation of countless sweet and savory pastries.
Though simple in ingredients, mastering this crust opens the door to delicious tarts, quiches, galettes, and rustic pies.
Servings
1 tart
Prep time:
5min
Cook time:
According to your tart
Resting time:
30min
Why You’ll Love This Crust
- ✅ Flaky but tender: rich butter layers create delicate, melt-in-your-mouth pastry
- ✅ Versatile foundation: perfect for lemon tarts, quiches, fruit pies—you name it
- ✅ Quick to prepare: just four ingredients and minimal handling
- ✅ Reliable every time: with this base, you’ll build confidence in French techniques
Once you get this down, your homemade tarts will finally look—and taste—like they came from a French bakery.
What Is Pâte Brisée?
Pâte brisée is a cornerstone of French baking—a sturdy yet supple pastry made with flour, butter, a bit of fat (like egg or water), and a pinch of salt. Less rich than pâte sucrée, it’s often used for savory quiches or sweet tarts alike.
What makes it special is the methodical handling: cold ingredients, minimal mixing, and thorough chilling ensure a perfectly flaky crust every time.
Ingredients
- 250g of all-purpose flour
- 125g of butter
- 83g of liquid (1 egg + water)
Step by Step Instructions
Combine the Dry Ingredients & Butter
In a large bowl, rub the cold cubes of butter into the flour and salt using your fingertips until the mixture resembles coarse breadcrumbs. Small pea-sized butter pieces should still be visible—these create flakiness.
Add Water & Form the Dough
Drizzle in the cold water gradually, mixing lightly until the dough just comes together. Avoid overmixing—some dry flour patches and butter bits are okay.
Rest & Chill
Shape the dough into a flat disc, wrap in plastic wrap, and refrigerate for at least 30 minutes (or up to overnight). Chilled dough is easier to roll and retains its flakiness during baking.
Roll & Use
Roll the dough out between lightly floured sheets to a uniform thickness (~3 mm), then transfer to a tart pan. Trim the edges and prick the bottom all over to prevent bubbling.
Blind bake if needed: line with parchment and baking weights, bake until edges are set (~15 minutes), then remove weights and finish until golden. Ready for filling!
Serving & Use Suggestions
- Sweet tarts: lemon curd, custard, seasonal fruit, or chocolate ganache
- Savory pies & quiches: spinach and goat cheese, quiche Lorraine, caramelized onion tart
- Galettes: free-form rustic tarts with peaches, berries, or pears
Storage Tips
- Refrigerator: store wrapped dough up to 2 days
- Freezer: freeze flattened discs up to 1 month—thaw in the fridge before rolling
- Built tart: keep filled pies in refrigerator up to 2 days (depending on filling ingredients)
Frequently Asked Questions
Why mix the butter cold and minimally?
Small butter pockets melt in the oven, creating steam and flaky layers—key to a tender texture.
Is this crust sweet?
No—that’s pâte brisée’s strength: it’s adaptable for savory and sweet dishes.
Can I make it by food processor?
Yes—pulse flour and butter, then gradually add water until mixture just comes together. Avoid overprocessing to maintain flakiness.
Final Thoughts
This classic pâte brisée recipe is a must-have for anyone serious about pastry. It’s the ideal crust for elegant tarts, rustic galettes, and indulgent sweet or savory pies. With few ingredients and mindful technique, you can consistently achieve bakery-level results.
Where to Go Next
If you’re looking for ways to enhance your pastry experience for guests and create unforgettable moments:
French Custard Tart (Flan Pâtissier)
A silky-smooth, baked vanilla custard encased in buttery pastry—the Parisian bakery classic done right.
Apricot & Rosemary Rustic Tart
Where sweet summer fruit meets aromatic herbs in a beautifully imperfect French tart.
Pear Frangipane Tart
A rustic yet refined dessert of juicy pears nestled in almond cream.
Want to Elevate Your French Pastry Skills?
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