Pâte Brisée

February 17, 2012 by Celia @ Fig Jam and Lime Cordial

I’ve re-discovered an old recipe for Pâte Brisée which works brilliantly with savoury pies.

It’s adapted from the Silver Palate Good Times cookbook and comes together in a flash in the food processor. Halve the quantities if necessary, or if you only need enough pastry to cover a single pot pie.

300g (2 cups) plain (AP) flour
150g (1 cup) bread/bakers flour (or more plain flour)
1 teaspoon fine sea salt
250g (1 cup) cold unsalted butter, cut into pieces
125ml (½ cup) ice water

1. In the bowl of a large food processor, pulse together the flours, salt and butter until the mixture resembles coarse breadcrumbs.

2. With the machine running, add the cold water gradually until the mixture comes together in a ball. You might not need to add all the water.

3. Turn the dough out onto a lightly floured surface and gently shape into a flat disc. Wrap in clingfilm and refrigerate for at least half an hour before rolling out. The dough can also be frozen for use at a later time.

As I’m not particularly adept with a rolling pin, I prefer to roll my dough out between two sheets of parchment paper.

This batch made enough pastry to cover the tops of both the large beef and mushroom pie above and the medium vegetarian one below, with a small portion left over. Both pies were given a generous egg wash and then baked in a 200C (with fan) oven for half an hour.

There are times when only a pie will satisfy (as the old Big Ben jingle used to claim), and it’s comforting to have a reliable pastry dough for just such an occasion!

PS. I spent ages looking for these rectangular metal pie tins, and finally tracked them down at the Odgers & McClelland Exchange Stores. They’re made by Falcon Enamelware and are quite lightweight – I think they’re originally designed for camping. The larger one is 32cm, and results in a large enough pie for the four of us (remember that I’m feeding two starving wolves). The smaller 28cm one makes a dinner for two with leftovers.

Posted in Recipes | Tagged beef and mushroom pie, pate brisee, pie dough, savory pie dough, savoury pie dough, vegetarian pie | 63 Comments

63 Responses

on February 17, 2012 at 12:10 am ceciliag

This is the one I make too. And I have taught this process to all the kids, it is such a winner! Yesterday i made some with half regular flour, half buckwheat and it is so crunchy. I love it! Thank you Celia.. You have set it out so beautifully I can refer people to this page now! c
- on February 17, 2012 at 5:31 am Celia @ Fig Jam and Lime Cordial
  
  Celi, half buckwheat is a good idea! I haven’t tried other flours. I used to make this with all plain (AP) flour, but I find the bread flour gives it a little more strength and elasticity. :)
on February 17, 2012 at 12:12 am heidi

thanks Celia- I have a couple of recipes I use- but this one is quick and doesn’t use the amount of butter mine do.
I appreciate your generous sharing of recipes, my friend!
- on February 17, 2012 at 5:32 am Celia @ Fig Jam and Lime Cordial
  
  Heidi, I’m sure you must have lots of pie crust recipes! The original of this was written for half the quantities, but I find it freezes quite well, so I’ll always make a larger batch, and freeze any leftovers.
on February 17, 2012 at 12:51 am rachsmith

What interesting flavour combinations—I love the blackbird by the way—I’ve just borrowed my Mum’s, and after using it to create a rather good pie, have no intention of returning it!
- on February 17, 2012 at 5:33 am Celia @ Fig Jam and Lime Cordial
  
  Thanks for stopping by, Rach! :) The blackbird is a new find for me. My meat pie was a little too soupy, hence the overflow, so the blackbird didn’t quite do what it was supposed to. It looked so cute though! :)
on February 17, 2012 at 12:56 am Just A Smidgen

Beautiful pastry! And those pies… so tempting. Theirs is one of my very favorite (and first) cookbooks ever, I haven’t tried this recipe yet. As you know, not all pastry recipes are successful for me.. I can’t wait to try this one:)
- on February 17, 2012 at 5:35 am Celia @ Fig Jam and Lime Cordial
  
  Smidge, the SP cookbooks were probably my first “real” cookbooks, and I loved just reading them. I’ve made a few recipes from them over the years. They were the first I’d ever bought without photos!
  
  I make all my pastry in the food processor now, it makes it so much easier…
on February 17, 2012 at 1:06 am sallybr

I rarely make pies, which is a shame… I see the winter about to say goodbye, so this type of recipe MUST be made sooner rather than later…

Phil is usually the guy working the rolling pin, but I intend to give it a try with the parchment paper trick – sounds just like what I need!

great post, Celia!
- on February 17, 2012 at 5:40 am Celia @ Fig Jam and Lime Cordial
  
  Sally, I’m a bit rubbish with rolling out any sort of dough evenly – I always end up with thinner edges. The parchment paper though prevents the sticking problem! :)
on February 17, 2012 at 1:32 am Choclette

Celia, I hate making pastry so only do it when driven. But for some reason have never thought of doing it in a food processor – probably because I hate washing up the food processor!!! Yours looks lovely of course.
- on February 17, 2012 at 5:41 am Celia @ Fig Jam and Lime Cordial
  
  Choc, it’s one of those things, isn’t it? To make pastry well, it helps to have a food processor..AND a dishwasher.. ;-)
on February 17, 2012 at 3:17 am Rufus' Food and Spirits Guide

That is beautiful!
- on February 17, 2012 at 5:41 am Celia @ Fig Jam and Lime Cordial
  
  Thank you! It’s really quite fun to make.. :)
on February 17, 2012 at 3:50 am frugalfeeding

Oh wow. It looks great. I’ve never ever heard of this – so thanks so much for sharing it. One of the things I love most about blogging is discovering new recipes and types of food :D
- on February 17, 2012 at 5:42 am Celia @ Fig Jam and Lime Cordial
  
  Nick, I thought of you – I’d just made this when I read your beef stroganoff recipe! :)
on February 17, 2012 at 5:20 am Lizzy (Good Things)

Oh, I love your old fashioned pie tin!!! I left about three of those behind when I left my husband years ago… downsized and thought I could easily replace things. Doh! Thanks for sharing another wonderful recipe, Celia.
- on February 17, 2012 at 5:37 am Celia @ Fig Jam and Lime Cordial
  
  Lizzy, here you go! :) I mail ordered my pie tins here…
  
  http://www.exchangestores.com.au/nundle/online/Results.asp?category=34&secondary=26
  
  I’ll edit my post to include the link, thanks!
on February 17, 2012 at 5:22 am hotlyspiced

That pastry is so golden and delicious looking. Who doesn’t love a pie! And a homemade one is the ultimate. What a great family meal.
- on February 17, 2012 at 5:37 am Celia @ Fig Jam and Lime Cordial
  
  Charlie, thank you! My sons maintain any food is improved with the addition of a pastry top.. ;-)
on February 17, 2012 at 6:41 am Amanda

Thanks for sharing this one, Celia. I’m not the worlds best pastry maker so love a tried and true recipe. Actually I think my problem frequently is over-processing resulting in shrinkage. I have a Thermomix and it is very powerful – I must learn to back off a bit! (Although I’ve had it for years – you’d think I would have learned by now!)
- on February 17, 2012 at 3:49 pm Celia @ Fig Jam and Lime Cordial
  
  Amanda, I still get some pastry shrinkage – haven’t quite got that figured yet – but with these pie tops, I lay over a much larger piece of dough and then rolls the edges in to seal. There’s plenty of coverage then! :)
on February 17, 2012 at 7:31 am teawithhazel

love love pastry (too much)..love love your pies..love love enamel tins..
- on February 17, 2012 at 3:48 pm Celia @ Fig Jam and Lime Cordial
  
  Jane, the tins would go well with your enamel mug collection! :)
  
  http://teawithhazel.blogspot.com.au/2011/08/enamel.html
on February 17, 2012 at 7:53 am Rose

Oh Celia, you do insist on taking me out of my comfort zones.

Thank goodness. :)
- on February 17, 2012 at 3:47 pm Celia @ Fig Jam and Lime Cordial
  
  Rose, that’s a nice thing to say, thank you.. :)
on February 17, 2012 at 8:28 am Claire @ Claire K Creations

Ooh Celia this looks delicious. I have put a food processor on my wedding list and I am so so so hoping that someone buys it for me. Then my kitchen will be complete. I know I can make this sort of thing without one but it will make it so much easier!
- on February 17, 2012 at 3:47 pm Celia @ Fig Jam and Lime Cordial
  
  Claire, I hope you put a big one on your list – little ones are great, but not so good for making pastry and doughs! :) Fingers crossed that you get one!
on February 17, 2012 at 9:19 am Jan

Those pies look so golden and ‘come hither’. I’ve also just really enjoyed wandering down the shafts of light in the aisles of Odgers and McClelland – what a lovely find.
- on February 17, 2012 at 3:46 pm Celia @ Fig Jam and Lime Cordial
  
  Jan, isn’t it a great website? Glad you liked it as much as I did! :)
on February 17, 2012 at 4:09 pm Marilyn

Pie crust makes every dish better. :-)

I made crispy tofu slices with thai peanut sauce tonight. So good.

Maz
- on February 19, 2012 at 5:25 am Celia @ Fig Jam and Lime Cordial
  
  Sounds delicious! We love tofu!
on February 17, 2012 at 5:08 pm Lorraine @ Not Quite Nigella

I do love a good pie crust. And that enamel ware is gorgeous! :D
- on February 19, 2012 at 5:25 am Celia @ Fig Jam and Lime Cordial
  
  I’m not usually an enamelware fan, but these pie tins were just perfect! :)
on February 17, 2012 at 5:34 pm Tandy

looks amazing! only one blackbird?? I don’t have a pie vent but after seeing yours I may be doing some shopping :)
- on February 19, 2012 at 5:24 am Celia @ Fig Jam and Lime Cordial
  
  Tandy, that’s what Small Man said..only one blackbird? :) This is the one I bought:
  
  http://www.petersofkensington.com.au/Public/Tala-Retro-Pie-Bird.aspx
on February 17, 2012 at 6:08 pm InTolerant Chef

It looks so yummy with the gravy oozing over the edge like that Celia, Yumm!
- on February 19, 2012 at 5:23 am Celia @ Fig Jam and Lime Cordial
  
  Becca, I made the filling to wet, and it oozed everywhere. Thankfully didn’t make the pastry too soggy! :)
on February 17, 2012 at 6:38 pm The Wild Wood

Hi Celia,

I thought of you yesterday when Ilooked at the rolling pins at chefs’ warehouse.
I now have the most splendid copper preserving pan as well as a lovely funnel; so excited!
- on February 19, 2012 at 5:23 am Celia @ Fig Jam and Lime Cordial
  
  Elaine, I’m so happy to hear that! The copper pans are so beautiful, but beyond my price range at the moment…
  - on February 20, 2012 at 11:13 am The Wild Wood
    
    Their price was $90.00 less than the company online price! so without a moments hesitation I said yes please.
on February 17, 2012 at 7:31 pm Sous Chef

My Mum used to use an up-side-down egg cup in her pies, I haven’t made a pie for ages, what a good idea!
- on February 19, 2012 at 5:22 am Celia @ Fig Jam and Lime Cordial
  
  Sue, the egg cup is an interesting idea – was that just to hold the pastry up?
on February 17, 2012 at 11:34 pm Tes

That looks really perfect! It’s really a precious recipe worth saving :)
- on February 19, 2012 at 5:20 am Celia @ Fig Jam and Lime Cordial
  
  Thanks Tes! We love it, and it really is easy to make..
on February 18, 2012 at 10:17 pm Joanna

Your pie making is as splendid as ever! We made some pastry yesterday in the food processor attachment, using quark and soft english wheat and it seemed to come out ok, flour still flew everywhere though.Brian will eat anything with pastry too, I am going to send him over to you for supper from now on as you are much better at it than me :) xx
- on February 19, 2012 at 5:19 am Celia @ Fig Jam and Lime Cordial
  
  I’ve finally figured out that if I top a savoury pie with pastry and tuck in the edges, like a blanket, rather than try to seal them to the edge of the dish, I don’t end up with obvious shrinkage. Makes for easier washing up too! Yes, send Brian over, there’s always plenty of pie! :)
on February 19, 2012 at 9:29 am J Cosmo Newbery

And let’s not forget a glass of Guinness…
- on February 19, 2012 at 12:33 pm Celia @ Fig Jam and Lime Cordial
  
  There was half a can of Guinness in the meat pie, actually.. :)
on February 19, 2012 at 4:30 pm Annie @ Natutally Sweet Recipes

You have such a lovely blog! Just stumbled upon it, happy to have found it. Your recipes look delicious! Excited to see more. :)
- on February 21, 2012 at 6:55 pm Celia @ Fig Jam and Lime Cordial
  
  Annie, thanks for stopping by! :)
on February 20, 2012 at 9:33 am Meg@thelegaltart

You are right, sometimes pie is the only cure
- on February 21, 2012 at 6:55 pm Celia @ Fig Jam and Lime Cordial
  
  Meg, it really is, isn’t it? Sometimes, dinner HAS to be a pie.. ;-)
on February 21, 2012 at 3:51 am Peter Bryenton

Don’t often see pie funnels used these days. I like cooks who let the steam escape to prevent soggy/saggy pastry.
- on February 21, 2012 at 6:22 pm Celia @ Fig Jam and Lime Cordial
  
  Peter, I couldn’t resist the pie funnel, it was just too cute..
on February 22, 2012 at 7:07 pm The Wild Wood

I looked on the Odgers and McClelland site and fell in love with the galah pie funnels; I already have an elderly blackbird one (can you ever have too many pie funnels)?
- on February 23, 2012 at 7:17 pm Celia @ Fig Jam and Lime Cordial
  
  I love my new pie funnel, it’s the first one I’ve bought. It’s from Peters of Kensington..
on February 25, 2012 at 11:00 am Odgers and McClelland Exchange Stores

Hi Celia, Love your blog. How busy you are!
Many thanks for mentioning our store and pie dishes. The pie dishes have a strong following. We use them most nights for roasting vegetables and of course baking pies.
- on February 26, 2012 at 9:51 am Celia @ Fig Jam and Lime Cordial
  
  Thanks for stocking them! I had a hard time finding them. You have a great shop.. :)
on February 26, 2012 at 9:41 pm Christine

What a great find in the website of Odgers and McClelland. How great it is that such a business exists!
- on February 29, 2012 at 4:08 pm Celia @ Fig Jam and Lime Cordial
  
  Christine, it’s pretty cool, isn’t it? :)
on February 27, 2012 at 9:41 pm Odgers and McClelland Exchange Stores

Hi Celia I forgot to mention our store is in Australian Country Style’s March issue. Thought you might like to relive your visit to Nundle, without leaving home. Or plan your next visit! Megan
- on February 29, 2012 at 4:08 pm Celia @ Fig Jam and Lime Cordial
  
  Congratulations! I’ll look out for it.. :)