Deep Dish Pâte Brisée (Flaky French Pastry Dough)
Master the art of French pastry with this deep dish pâte brisée recipe! Buttery, flaky, and sturdy enough to hold even the richest quiche fillings Includes tips from multiple rounds of recipe testing, make-ahead instructions, and perfect blind baking technique so your crust is golden, crisp, and bakery-worthy every time.
Servings: 8 -10 servings
Calories: 215kcal
Equipment
Plastic wrap
Heavy duty aluminum foil
Pie weights – note, you’ll need enough to fill the deep crust, so use two sets of weights or dried beans!
Ingredients
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
Instructions
- Make the pâte brisée. Combine 2 cups (260g) all-purpose flour, ¾ cup (168g) cold, cubed butter, and ½ tsp kosher salt in the bowl of a food processor fitted with blade attachment. Pulse until the butter is broken into small pea-size pieces, about 10x. Add 5 Tbsp ice water, then pulse until the mixture just holds together, about 15-20 short pulses. If needed, add 1 more tablespoon of water, then pulse again. Do not let the mixture form into a ball.
- Chill the dough. Turn the dough out onto a sheet of plastic wrap, then bring the dough together, forming into a disc, and wrap tightly. Refrigerate for at least 1 hour, or up to 2 days before using.
- Prepare the crust. Roll out the chilled dough on a lightly floured surface (roughly 14 inches round), then transfer to the quiche pan. Use your hands to gently press the dough into and up the sides of the mold, then use the rolling pin to help trim any excess dough off the top by pressing down over the edges. Use a fork to prick holes all along the bottom of the dough. Transfer to the fridge to chill for about 15 minutes after rolling out. Preheat the oven to 375°F (190°C).
- Blind bake the crust. Place the pan on a parchment-lined rimmed baking sheet, cover the dough with heavy duty aluminum foil, then fill with pie weights (or dried beans) right up to the top–this prevents the sides from shrinking. Bake for 40 minutes, then check on the progress. It will likely need an additional 30 minutes (so 1 hour 10 minutes total), but check every 15 minutes from here, or until the edges are golden brown and the center of the dough is dry. Allow to cool slightly, then carefully remove the foil and weights or beans.
- Add filling, then bake. At this point, the crust is ready to be filled with the custard base of your choosing and whichever ingredients you intend to add. You can check out my deep dish quiche lorraine recipe for bake times once the custard is added or experiment with your own recipe and filling. Enjoy!
Notes
- Nutrition facts assume the crust is 10 servings.
- Make-ahead: Prepare the dough up to 2 days in advance. Keep tightly wrapped in a fridge. Alternatively, freeze unbaked dough for up to 2 months—thaw overnight in the fridge before rolling.
- Blind-baked crust: Once fully baked, the crust can be cooled completely, wrapped well, and stored at room temperature for 1 day or refrigerated for up to 3 days before filling.
- Leftovers: If you have baked pie or quiche in this crust, store it in the refrigerator, tightly covered, for up to 3 days. Reheat slices in a 350°F (177°C) oven until warmed through to re-crisp the crust.
Nutrition
Serving: 1slice, crust only | Calories: 215kcal | Carbohydrates: 20g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 119mg | Potassium: 32mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 420IU | Calcium: 8mg | Iron: 1mg
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