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Le Chaudron recipe
Pâte brisée
Pie crust (pâte brisée)
⏱ 15 minServes 6Easy180 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
250 g (9 oz)flour
125 g (4 oz)cold butter, diced
50 ml (3½ tbsp)cold water
1 pinchfine salt
- 250 g (9 oz) flour
- 125 g (4 oz) cold butter, diced
- 50 ml (3½ tbsp) cold water
- 1 pinch fine salt
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Put the flour and salt in a bowl and add the cold butter, diced, straight from the fridge.
- Quickly rub the butter into the flour with your fingertips until it looks like coarse sand, without letting the butter melt.
- Make a well, add the cold water all at once and mix quickly with a spatula, without kneading, just to bring it together.
- Gather into a ball as soon as it holds, without working it further — overworked pie dough turns elastic and shrinks in the oven.
- Flatten into a disk, wrap in plastic wrap and chill at least 30 minutes so the butter firms up.
- Lightly flour the work surface and roll the cold dough 3 mm (⅛ in) thick, turning regularly to keep it even.
- Line the pan, leaving a slight overhang, and prick the bottom with a fork so it doesn't puff up.
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