Joanne Chang’s Extra-Flaky Pastry (Pâte Brisée)

Up your baking game with this extra-flaky pastry recipe from award-winning Boston pastry chef Joanne Chang.

By Yankee Magazine

Jun 22 2022

Photo Credit : KristIn Teig | Styling by Rick Holbrook

This extra-flaky pastry recipe from award-winning Boston pastry chef Joanne Chang couldn’t be easier—you can throw it together in a stand mixer in about five minutes, plus an hour of chilling time. Pictured here in Joanne Chang’s Apple-Cranberry Pie.

From “Winter Baking with Joanne Chang,” January/February 2020


enough pastry for 1 double-crust pie


1 ¾ cups (245 grams) unbleached all-purpose flour
1 tablespoon granulated sugar
1 teaspoon kosher salt
1 cup (2 sticks) cold unsalted butter
2 large egg yolks
3 tablespoons cold milk


Using a stand mixer fitted with a paddle attachment or an electric hand mixer, paddle together the flour, sugar, and salt to mix, 10 to 15 seconds. Cut the butter into about 12 pieces and add it to the flour. Paddle slowly until the flour is no longer bright white and holds together when you clump it, and there are still pecan-size lumps of butter throughout, 60 to 90 seconds. Whisk together the yolks and milk in a small bowl and add all at once to the flour-butter mix. Paddle very briefly, just until it barely comes together, about 20 to 30 seconds. It will look really shaggy and more like a mess than a dough.

Dump the dough out onto the table and gather it into a tight mound. Using the palm of your hand, smear the dough, starting at the top of the mound and sliding your palm down the sides of the mound along the work surface, until most of the butter chunks are smeared into the dough and the whole thing comes together. Wrap the dough tightly in plastic wrap and press it down to make a flattened disk. Refrigerate for at least 1 hour before using. The dough may be stored in the refrigerator for up to 4 days (wrap it in another layer of plastic if you plan to store it for more than a day) and for up to 4 weeks in the freezer.