Deep Dish Pâte Brisée (Flaky French Pastry Dough)

This deep dish pâte brisée is my go-to when I want a buttery, flaky crust for savory quiches or hearty pies. I like how the dough comes together with just a few ingredients and creates a sturdy yet tender base that holds up well to rich fillings. Since it uses cold butter and minimal handling, the texture stays light and crisp every time.

Why You’ll Love This Recipe

I love that pâte brisée is versatile and works equally well for both savory and sweet dishes. The high butter content gives it that classic French pastry flavor, while the method keeps it beautifully flaky. I also like how simple it is to prepare just flour, butter, salt, and water yet the results feel special. It’s reliable, forgiving, and perfect for making a deep dish crust that won’t collapse under a generous filling.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the pâte brisée
2 cups (260g) all-purpose flour, plus more for dusting
½ tsp kosher salt
¾ cup (168g; 12 Tbsp) unsalted butter very cold, cubed
5 Tbsp ice water

Directions

1. I start by combining the flour and salt in a large mixing bowl.
2. I add the cold cubed butter and use a pastry cutter or my fingertips to work it into the flour until the mixture looks like coarse crumbs with pea-sized bits of butter remaining.
3. I drizzle in the ice water, one tablespoon at a time, mixing gently with a fork until the dough just begins to come together.
4. I gather the dough into a ball, flatten it into a disk, and wrap it tightly in plastic wrap.
5. I refrigerate it for at least 1 hour before rolling out, which helps relax the gluten and keep the butter cold.
6. When ready to use, I lightly flour my work surface and roll the dough into a large circle about ⅛-inch thick.
7. I carefully transfer it to a deep dish pie pan, pressing gently into the corners, and trim any excess dough from the edges.
8. Depending on my recipe, I either blind bake the crust or fill it directly before baking.

Servings and Timing

This recipe makes enough dough for one 9-inch deep dish crust. It takes me about 15 minutes to prepare, plus at least 1 hour of chilling time. Rolling and shaping adds another 10 minutes, so I plan for about 1 hour and 30 minutes total before baking.

Variations

Sometimes I add 1 teaspoon of sugar if I’m making a sweet pie. For an earthy flavor, I like swapping part of the flour with whole wheat or rye flour. I’ve also added fresh herbs like thyme or rosemary into the dough for savory tarts, which gives it a nice aromatic touch.

Storage/Reheating

I store the wrapped dough disk in the refrigerator for up to 3 days. For longer storage, I freeze it tightly wrapped for up to 2 months. When ready to use, I thaw it overnight in the fridge before rolling. If I’ve already baked the crust, I keep it at room temperature, wrapped, for up to 2 days before filling.

FAQs

Can I make this dough in a food processor?

Yes, I can pulse the flour, salt, and butter in a processor, then add water gradually until the dough just comes together.

Why does the butter need to be cold?

Cold butter ensures the dough stays flaky. When it melts in the oven, it creates little steam pockets that make layers.

Can I use salted butter?

Yes, but I reduce or omit the added salt to keep the flavor balanced.

Do I have to chill the dough before rolling?

Yes, chilling helps firm the butter and relax the gluten, making the dough easier to handle and flakier once baked.

Can I roll the dough ahead of time?

Yes, I can roll it out and fit it into a pan, then refrigerate or freeze it until ready to bake.

How do I blind bake this crust?

I line the crust with parchment paper, fill it with pie weights or dried beans, and bake at 375°F (190°C) for 20 minutes. Then I remove the weights and bake another 10 minutes until lightly golden.

Can I make mini tarts with this dough?

Yes, I divide the dough into smaller portions and roll them out to fit tartlet pans.

What if the dough cracks when rolling?

I patch small cracks with scraps of dough and keep rolling gently to avoid overworking it.

Can I add flavorings like cheese to the dough?

Yes, I sometimes mix in a little grated Parmesan or cheddar for a savory crust.

How thick should I roll the dough?

For a deep dish pie, I roll it to about ⅛ inch thick, making sure it’s large enough to cover the pan with some overhang.

Conclusion

This deep dish pâte brisée is a classic French pastry dough that always delivers a flaky, buttery crust. I love how simple it is to prepare, and how easily I can adapt it for both sweet and savory dishes. With just a handful of ingredients and the right technique, I end up with a pastry base that makes every pie, tart, or quiche taste special.

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