8-minute no-mixer homemade French short pastry dough (pâte brisée)Posted: February 23, 2015
One of the reason I don’t cook more often a savory tart or quiche is because I tend to be lazy and hate washing the bowl and accessories of my electric mixer. I take it for granted that the dough must be done with a mixer, but you know what? there was a time when I didn’t own one, and I clearly remember that it did not stop me to prepare the dough… So today I decided I should properly time how long it takes to prepare a savory dough. In France we call it the Pâte brisée. It means literally the broken dough, and it is our version of the short pastry dough. The advantages of doing it VS buying it ready made is that it is super cheap, super delicious, and super empty of all the
usual crap conservatives and non-necessary ingredients with chemical sounding names. Long story short: I timed myself and it took me 8 minutes to prepare the dough, washing my hand included. Here is how:
- 1/3 cup no-salt butter (That’s 2/3 of a stick)
- 1 cup all-purpose flour
- 1/2 tsp salt
- 1/4 cup cold water
- In a large bowl, pour the flour and the salt.
- Cut your butter in small square.
- Add butter cubes on top of your dry ingredients
- Take off all your rings.
- Start mixing (as if you were washing your hair), for 2 minutes non stop, making sure you squash those pieces of butter with your fingertips. Do so until you have a sandy texture.
- Once you have a sandy texture, add about 2/3 of your water, and continue mixing for about 2 minutes. It becomes all sticky. Add a bit more water only if the dough is super hard and dry, but otherwise keep kneading, you are doing great.
- Once you have formed a ball, leave it in the dish, for a minimum of 30 minutes in the fridge before using it for a recipe. You can store it in the fridge for about 4 days, and also freeze it in a freezer bag for up to 3 months (that is a super good idea, so you have your own little stock of top quality dough for when you want).
- Wash your hand. Put your rings back on your fingers.
Perhaps now you can go check the Quiche Lorraine recipe?