Place the flour in a bowl and put in the center of the butter in pieces. Knead the two ingredients until the mixture is crumbled in which each grain is separated from the other. This will limit the formation of gluten when you add the water; gluten confers elasticity, this expedient instead allows the pasta to preserve its friability.
Reformed then the fountain with the crumbled mixture and place in the middle the eggs, salt and water. Knead quickly to obtain a homogeneous mixture with the technique of fraisage already illustrated in the preparation of shortcrust pastry. Let stand for about half an hour the mixture before use.

The pate brisee is a dough of the classic French Cuisine. It has a neutral taste, but you can give it a sweet taste by adding sugar or give some specific aromas, such as adding cocoa. It is extremely friable and assumes a less intense yellow color of the pastry if it is prepared without eggs. The pastry crust is a pastry used especially in preparations of appetizers: for quiches, pies, rustic and preparations crust, rarely is used in confectionery, whereas you prefer the shortcrust pastry.

The pasta brisee is so named because the process involves a first step of manipulating the flour with the butter mixture that leads to a crumbled, broken (brisee, in French). Only subsequently, one adds the other ingredients.

Depending upon usage, the pastry crust can be prepared even without eggs (or moderating the quantity), as in the case of the dough for wriping; the care that one must always keep in mind is the ratio of flour and fat which must be 2:1 (1 kg flour 500 g of butter).
In order to give a golden color to the dough need spread the surface with beaten egg yolk before you cook it in the oven.

For every 50 g dough:

Energy: 186,26 kcal

Total Dietary Fiber: 0.63 g

Alcohol: 0.00 g

Water: 13.78 g

Total protein: 3.41 g

Animal protein: 0.66 g

Vegetable protein: 2.75 g

Total lipids: 10.99 g

Lipids animals: 10.82 g

Plant Lipids: 0.18g

Cholesterol: 47.95 mg

Available carbohydrates: 19.64 g

Starch: 19.08 g

Sugars: 0.56 g