American Pate Brisee

An American pate brisee? Why? You are sure wondering! Well, it’s the pate brisee I used to make the classic American apple pie and it was rather good so I decided to have it as a standalone recipe as well! It’s good and easy to make!

In two words:

“When our thought builds mountains, cities and rivers, the world is empty”

To Start...

difficulty easy
preparation– 5’
cooking - no need
serves - 2 disks for a mold of 18cm of Ø  


  • 200gr of all-purpose flour
  • ½ teaspoon of fleur de sel or coarse salt
  • 115gr of very cold butter
  • 1/8 to ¼ cup of very cold water


  • In a bowl, add the flour and the salt
  • Stir well with a whisk
  • Add the butter sliced in cubes
  • Work the dough with your fingers to absorb as many flour as possible
  • Add slowly the cold water and work the dough with your hands
  • Form a cylinder and slice it in two pieces
  • Form two disks
  • Cover them with plastic wrap
  • Place them into the refrigerator for at least 1 hour before use
  • This portion of dough makes 2 pies in a mold of 18cm of Ø
  • You can place them in the freezer for a month
  • It’s really good!


The recipe of the flacky pate brisee on the site of Martha Stewart.

o-o C'est si bon ! o-o

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