Home Recipes John Barricelli’s Pate Brisee

John Barricelli’s Pate Brisee

/ 5,732

SoNo Baking Company founder and chef John Barricelli shares his recipe for pâte brisée crust. Use with your favorite pie or tart recipe.

Makes: enough for two discs

  • 2 1⁄4 cups all-purpose flour
  • 2 teaspoons sugar
  • 1 teaspoon coarse salt
  • 1 cup (2 sticks) cold unsalted butter, cut into small pieces
  • 1⁄4 cup ice water


• In the bowl of a food processor, combine the flour, sugar and salt. Add the butter and pulse until the mixture resembles coarse crumbs, about 10 seconds.

• With the machine running, add the ice water through the feed tube in a slow, steady stream until the dough just comes together. The dough should not be wet or sticky. If the dough is too dry and doesn’t hold together, add a little more water.

• Turn the dough out onto a clean work surface. Divide in two and wrap each half in plastic wrap, shaping them into flattened disks. Chill at least 1 hour before using.

Note: Add herbs to the dough for a savory crust; try 2 tablespoons of fresh thyme.


TRY IT WITH: Brooklyn Brown Ale, Bacon & Onion Tart



Choose a for this recipe

163 queries in 2.548 seconds.