The Only Pie Crust You Need: Julia Child’s Pâte Brisée

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! 📅 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. ✨ SUPPORT THE CHANNEL: If you enjoyed this tutorial, please give it a Like and Comment below: What’s your favorite tart filling? #PateBrisee #JuliaChild #FrenchPastry #BakingBasics #ButterAndBasil #QuicheLorraine #PieCrust #HomemadePastry #FrenchCooking