Pate Brisee is often used for savory tarts, it can also be used for sweet ones as well and is very popular with pear and apple tarts and pies.
- Don’t over-mix your dough. The more you mix the dough, the more active the gluten strands become which leads to a tougher crust that doesn’t have the Pate Brisee’s delicious flaky quality. It can also cause crust ‘shrinkage’ where the dough will pull down and away from the sides of the pan as it bakes.
- Keep everything cold. Warm butter in the dough will lead to sagging crusts. When working with the dough, try not to touch it too much. The heat from your hands will transfer to the dough! Also feel free to refrigerate the dough more at any point it’s feeling too warm, tough, or sticky.
- Refrigerate your dough both before you roll it out and again before you bake it. Chilled dough is easier to work with and holds its shape better. It’s helpful to freeze your rolling pin, too.
- When lining the pan, push the dough gently into place, but don’t stretch the dough. Stretching the dough will pull on the gluten strands and baking a stretched crust is another way shrinkage happens.
Get our Pate Brisee recipe here.