Watch Episode
![](http://image.pbs.org/video-assets/pbs/chefsteps/156178/images/mezzanine_937.jpg?resize=410x)
Pâte Brisée
S2014 E48 / 3m 2s
Here's a classic recipe for golden, buttery, flaky crust that's perfect for pies and quiches. A jillion paper-thin layers melt in your mouth with every bite; brown and crispy on the edge, and tender in the middle—just like Grandma used to make. (But better!)