Brisée dough

Posted on Sep 8th, 2020

by Irene Milito

Categories:

Recipes

Portions: Makes 2 9-inch quiches or 12 5-inch tarts

Ingredients:

4½ cups (540g) all-purpose flour
2 teaspoons sea salt
1½ cups (342g) unsalted butter, cut into ¼-inch cubes and chilled
⅓ cup (74g) ice water (ice cubes removed)

Preparation:

In the bowl of a stand mixer fitted with the paddle attachment, com- bine flour and salt on low speed. Gradually add butter on low speed. Continue to mix until pea-size lumps form, about 2 minutes. Gradually add ice water until dough comes together. Entire amount may not be necessary. Continue mixing for 30 more seconds. Dough should feel tacky and supple but not sticky. Transfer dough onto a lightly floured surface. Place about ½ cup flour in a small bowl to use as bench flour. Dip the heel of your hand into the flour and flatten any butter chunks in the dough with your hand. Use the heel of your hand to push and smear the butter away from you. This process is called fraisage. It yields a flakier crust because the thin layers of butter create steam as the liquid evaporates, and flat, thin pockets form between layers. Work quickly to keep the dough and butter cold. After fraisage, gather the dough into a ball and divide in half. Form each half into a disk and wrap with plastic. Chill in the refrigerator for at least 2 hours. This allows the glutens to relax and pre- vents the dough from shrinking when it’s rolled. Brisée dough may be stored in the refrigerator for 3 days before it begins to oxidize and turn gray.

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