Pâte à Foncer: A Versatile French Pastry for Sweet and Savory Pies
Pâte à Foncer: A Versatile French Pastry for Sweet and Savory Pies
By Tanya Novak
When it comes to classic French pastry dough, many of us are familiar with Pâte Brisée, Pâte Sucrée, and Pâte Sablée. But there’s another important pastry worth exploring: Pâte à Foncer. Translating roughly to “lining dough,” Pâte à Foncer is a close relative of shortcrust pastry that often features just a bit more robustness—making it perfect for pies, quiches, and tarts that need extra structural integrity. In this blog post, let’s take a closer look at what makes Pâte à Foncer unique, how to prepare it, and a few tasty ways to use it in your kitchen.
1. What Is Pâte à Foncer?
Pâte à Foncer is a French pastry dough that typically combines flour, butter, water, salt, and occasionally eggs for added richness and binding. While it shares similarities with Pâte Brisée (standard shortcrust pastry), it tends to have a slightly firmer texture, thanks to the possible addition of egg and a bit more flour-to-fat ratio. This small tweak gives the dough enough resilience to handle heavier or more substantial fillings without losing its shape.
Key Characteristics
Medium-Rich Texture: Butter provides flakiness, while egg brings added binding.
Structured Yet Tender: Enough strength for hearty fillings, but still melts in the mouth.
Neutral Flavor: Works equally well in sweet or savory dishes—just adjust seasonings or sugar.
2. Pâte à Foncer vs. Other French Doughs
Pâte Brisée
A standard shortcrust pastry made with flour, butter, a bit of water, and sometimes salt.
Typically more delicate than Pâte à Foncer.
Pâte Sucrée
A sweet shortcrust often used for desserts.
Includes sugar and usually egg yolks. More cookie-like and sweeter in flavor.
Pâte Sablée
Very high in butter and sugar.
Extremely crumbly and “sandy” in texture—best for delicate dessert tarts.
Pâte à Foncer
Can be thought of as a slightly “stronger” or more robust version of shortcrust.
Egg may be used to enhance structure.
Often chosen for pies and quiches that require a bit more durability.
3. Classic Pâte à Foncer Recipe
This recipe makes enough dough for one 9–10 inch (23–25 cm) tart or pie shell.
Ingredients
2 cups (about 250 g) all-purpose flour
½ teaspoon salt (adjust if using salted butter)
½ cup (113 g) cold unsalted butter, cut into small cubes
1 large egg (optional, adds structure and richness)
3–5 tablespoons cold water, as needed
Method
Combine Dry Ingredients
In a large bowl, whisk the flour and salt together.
Cut in the Butter
Scatter the cold butter cubes over the flour.
Use a pastry blender or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized bits of butter remaining.
Add the Egg (Optional)
If you choose to use an egg, beat it lightly and pour it into the dough.
The egg enhances binding, giving the dough extra resilience for heavier fillings.
Incorporate Cold Water
Drizzle in the cold water, one tablespoon at a time, mixing gently with a fork.
Stop adding water as soon as the dough holds together when pressed. You don’t want a wet dough—just enough moisture to bring it together.
Form the Dough
Gather the dough into a ball, then flatten into a disc about 1 inch (2.5 cm) thick.
Wrap in plastic wrap and refrigerate for at least 30 minutes (up to 24 hours). Resting helps the gluten relax and the butter firm up.
Roll Out and Use
Lightly flour your work surface.
Roll the chilled dough into a circle about 2–3 inches (5–7 cm) larger than your tart or pie pan.
Transfer to the pan, press gently into the sides, and trim any excess.
Chill or freeze the lined pan for 15–20 minutes before baking to help minimize shrinkage.
4. Baking Methods
Blind Baking
For quiche or tart fillings that are custard-like or won’t be baked for long, partially or fully blind-baking helps prevent a soggy crust.
To blind bake: Line the dough with parchment paper, fill with pie weights or dried beans, and bake at 375°F (190°C) for 15–20 minutes. Remove the weights, then bake a bit longer until lightly golden.
Baking with Filling
If the filling isn’t too wet or if it has a long bake time (like fruit pies), you can fill the raw pastry shell directly. The dough’s robustness helps it stand up to moisture and heat.
5. Tips & Tricks
Keep It Cold
Chilled ingredients help the butter stay in firm bits, leading to a flakier crust. If the dough gets too soft, refrigerate it until it’s manageable again.
Choose Your Fat
While butter is most common for flavor, a mix of butter and shortening (or lard) can yield an even sturdier crust. Lard particularly lends crispness and flakiness.
Avoid Overworking
Once the dough comes together, stop mixing. Overworking activates gluten, producing a tougher crust.
Dock If Needed
Pricking the bottom of the crust with a fork can prevent bubbles when blind baking. For very wet fillings, consider partial blind baking and docking the crust.
Season Adjustments
For sweet pies, you can add a tablespoon or two of sugar to the flour. For savory dishes, add a pinch of herbs (like thyme or rosemary) for extra flavor.
6. Recipe Ideas Using Pâte à Foncer
Classic Quiche Lorraine
Fill the partially baked pastry shell with sautéed bacon, caramelized onions, and a mixture of eggs, cream, and cheese. Bake until set.
Hearty Vegetable Pot Pie
Line the bottom of a pie dish with Pâte à Foncer. Fill with roasted vegetables and a thick gravy. Top with more dough or a lattice for a comforting dinner.
Chicken & Mushroom Tart
Partially bake the crust, then add chicken, mushrooms, and a velvety béchamel sauce. Return to the oven until golden and bubbly.
Apple Tart
For a not-too-sweet dessert, fill the pastry with sliced apples, sugar, and cinnamon. Pâte à Foncer’s sturdiness makes slicing and serving a breeze.
7. Frequently Asked Questions
Q: Do I have to use an egg in Pâte à Foncer?
A: No, it’s optional. Egg adds structure and a little richness, but some bakers prefer leaving it out for a simpler shortcrust style.
Q: Why is my dough shrinking when I bake it?
A: This usually happens if the dough was overworked or not chilled enough. Letting it rest in the fridge and avoiding excessive handling helps maintain shape.
Q: Can I freeze Pâte à Foncer dough?
A: Absolutely! Wrap it tightly and freeze for up to 2 months. Thaw overnight in the fridge before rolling.
Q: How is Pâte à Foncer different from Pâte Brisée?
A: They are very similar, but Pâte à Foncer sometimes includes an egg for extra binding, making it slightly firmer and more resilient for pies that need support.
8. Final Thoughts
If you’re on the hunt for a reliable all-purpose pastry dough, look no further than Pâte à Foncer. Its balance of sturdiness and tenderness makes it a top choice for tarts, pies, quiches, and savory pastries of every variety. With a bit of cold butter, a gentle hand, and perhaps an egg for extra structure, you can craft a dough that stands up to hearty fillings while still delivering a delightful, flaky bite.
Next time you’re planning a showstopping quiche or a rustic fruit tart, give Pâte à Foncer a try. You’ll love how easily it handles—and how deliciously it bakes up!
Bon appétit!
—Tanya Novak