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Pâte brisée is the French version of pie pastry, made in traditional European style directly on the work surface with the dry ingredients spread in a well or “fountain” to enclose the fat (usually butter), egg yolks and water. The name means broken dough, because the ingredients are “broken” into each other after mixing, then kneaded until they are as pliable as putty. Pâte brisée is rolled more thinly than pie pastry, to about 1⁄8 in/3 mm thick. The French like their pâte brisée to be thin yet […]

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