Stop Buying Frozen Crust! Do This Instead

Part 1: The Foundation. 🧈🌿 Before we dive into the ultimate Quiche Lorraine tomorrow, we must master the base. Welcome back to Butter and Basil. Today we are making the gold standard of French pastry: Pâte Brisée. This isn't just a recipe; it’s a technique that will change your baking forever. Flaky, buttery, and incredibly versatile, Julia Child’s method for shortcrust pastry is the only one you'll ever need for both savory tarts and sweet pies. Watch until the end for the perfect chilling tip! Uncooked pastry dough will keep for 3 to 4 days under refrigeration, or may be deep-frozen for several weeks! If you love authentic French cooking techniques and relaxing 4K culinary guides, don't forget to LIKE, COMMENT, and SUBSCRIBE for new videos every week! 🧈🌿 💡 Subtitles & Translations: English subtitles are available! Click on the CC button (or Gear Icon ⚙️) and select Auto-Translate to watch in your preferred language. 📅 THE WEEKEND PLAN: TODAY: Master the Pâte Brisée. TOMORROW (6 PM): The Ultimate Quiche Lorraine. Don't forget to subscribe and hit the bell 🔔 so you don't miss the final result! 🛒 INGREDIENTS (Pâte Brisée): Yields one 9 to 10-inch tart shell Flour: 7,5 oz (213 gr) Butter: 6 oz (170 gr) Chilled, unsalted butter, cut into small cubes Water: 16 tbl Cold (90 ml) Salt: 1/2 + 1/4 tsp (4,25 gr) Sugar: 1 big pinch 👨‍🍳 STEP-BY-STEP HIGHLIGHTS: The Blend: Incorporating chilled butter into the flour for that signature flaky texture. The Hydration: Adding ice-cold water just until the dough holds. The "Fraisage": The French secret to a smooth yet crisp dough. The Rest: Why chilling your dough is non-negotiable. ⏱️ CHAPTERS: 00:00 - Pâte Brisée Presentation 00:14 - Ingredients Overview 00:24 - Mixing Dry Ingredients 00:39 - Prepping & Adding Chilled Butter 01:07 - Rubbing Butter into Flour 01:32 - Adding Ice Cold Water & Blending 02:08 - The Fraisage Technique 02:35 - Chilling the Dough 02:54 - Rolling Out & Shaping the Pastry Shell 04:25 - Fluting the Edges & Pricking Bottom 04:52 - Blind Baking with Dried Beans 05:31 - Removing Beans & Sealing the Crust 06:07 - Final Result & Presentation #PateBrisee #JuliaChild #FrenchPastry #BakingBasics #ButterAndBasil #QuicheLorraine #PieCrust #HomemadePastry #frenchcooking Shot with Pixel 9 PRO