pâte brisée

Definitions

A form of shortcrust pastry made with butter instead of lard or shortening.

uncountable

Equivalents

Examples

“Pâte brisée is the French version of pie pastry, made in traditional European style directly on the work⟳ surface with the dry ingredients spread⟳ in a well or “fountain” to enclose the fat (usually butter), egg yolks and water. The name⟳ means broken dough, because the ingredients are “broken” into each other after mixing, then kneaded until they are as pliable as putty. Pâte brisée is rolled more thinly than pie pastry, to about 1⁄8 in/3 mm thick. The French like⟳ their pâte brisée to be thin yet […]”

“Because pastry is such a dynamic field, and many like⟳ to make⟳ their own⟳ variations, formulas tend⟳ to vary⟳ significantly from source to source, and pâte brisée is a good example of this tendency. Some varieties may use⟳ bread flour, others pastry flour. Some may contain⟳ sugar, others not. However, according to Traite de Patisserie Moderne, a bible for pastry terminology, pâte brisée should not contain⟳ sugar (Darenne & Duval, 1974, p. 60). Some may contain⟳ water, others egg, some just […]”

CEFR level