The Kitchn’s Baking School Day 9: All about pâte brisée.
Buttery and flaky, pâte brisée is basically your quintessential pie crust with a fancy French name. It is an unsweetened, versatile shortcrust that is great for both sweet and savory fillings. The key to producing its signature, tender flakes is in the handling, as well as — you guessed it — butter!
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