Homemade “Pasta Brisée” (Pie Dough) – No Eggs

Homemade “Pasta Brisée” (Pie Dough) -No Eggs

Homemade “Pasta Brisée” (Pie Dough) – No Eggs

I think everyone knows how to make at home  “Pasta Brisée”  (Pie Dough) because it is one of the easiest recipes to prepare, and this recipe does not include the use of eggs.

Today, having nothing prepared for lunch, I immediately thought of preparing a delicious savory pie, so everyone was happy to eat something different than usual.

Homemade “Pasta Brisée” (Pie Dough) -No Eggs

Because you know that in all Italian families lunch starts strictly with a pasta dish that can be seasoned in different ways, with tomato sauce, carbonara, pesto and shrimps, etc.

So, to change things up a bit I decided to not cook pasta but to make a nice savory pie.

Homemade “Pasta Brisée” (Pie Dough) -No Eggs

 A savory pie can also be made with puff pastry, but weirdly enough I couldn’t find it in the freezer.

So instead, I thought about making “Pasta Brisée”, which is a basic dough typical of French cuisine, used a lot for the preparation of desserts, for covering savory pies.

Homemade “Pasta Brisée” (Pie Dough) -No Eggs

If you are a true cooking enthusiast, you cannot absolutely miss this recipe, which will come in handy on many occasions.

Although the recipe is French, it is widely used in Italy, just think of the Italian Easter savory pie made with “Pasta Brisée”.

Homemade “Pasta Brisée” (Pie Dough) -No Eggs

Depending on the recipe you intend to prepare, the “Pasta Brisée” can be flavored with the addition of herbs, spices, cocoa or liqueurs.

It can be stored in the refrigerator, wrapped in cling film, for no longer than three days.

Homemade “Pasta Brisée” (Pie Dough) – No Eggs

Prep Time15 mins
Resting Time35 mins
Course: Appetizer, Dessert, Main Course
Keyword: pate` brisee, pie crust dough, Pie dough, short pastry


  • 200 g 00 flour 1 ⅔ cups
  • 100 g cold butter cut into cubes 7 tbsp
  • 50 ml Ice water 1/4 cup
  • a pinch of salt


  • Put the flour, the cold cubed butter, a pinch of salt in the mixer, and blend everything for a few seconds.
  • Add the ice water and blend the dough again for 1 minute until it is compacted.
  • Transfer it to a pastry board and work it with your hands to form a loaf.
  • Wrap it in plastic wrap and let it rest in the refrigerator for at least 35 minutes before using it.


It can be stored in the refrigerator, wrapped in cling film, for no longer than three days.
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2 thoughts on “Homemade “Pasta Brisée” (Pie Dough) – No Eggs

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    1. Hi Jane,
      you can safely freeze it after kneading it; I have always frozen the whole dough, I’ve never tried putting it in the freezer when it was stretched out, but that doesn’t mean you can’t! 😊

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