Pate brisee

by Ed Halmagyi


  • 180g cold unsalted butter, finely diced
  • 240g plain flour
  • ½ tsp fine salt
  • 60ml iced water


1 Place the butter in the freezer for 10 minutes, then combine in the bowl of a food processor with the flour and salt. Pulse until the mixture resembles wet sand. There should still be flecks of butter visible.
2 Add the iced water and pulse several more times. Turn out onto the bench and knead lightly until the dough is almost smooth. Flatten into a large disc and refrigerate for at least 1 hour before using.