Pate Brisee

This dough is perfect for pies, tarts, and galettes.

Don't be intimidated by the process of making your own crust.  It's super easy and so much more delicious than anything you would find at the store that's pre-made!

Pate Brisee:

Martha Stewart Baking 2005

2 1/2 cups all-purpose flour 

1 teaspoon salt

2 sticks unsalted butter, cold, cut into small pieces 

1/4 cup ice water

    

In the bowl of a food processor, pulse together flour and salt.  Add butter.  Pulse until mixture resembles coarse crumbs with some large pieces remaining, about 10 seconds.

With the machine running, add the ice water through the feed tube in a slow and steady stream, just until the dough holds together without being wet or sticky.  Do not process more than 30 seconds.  Test by squeezing a small amount of dough together; if it's still too crumbly, add a bit more water, 1 tablespoon at a time.   

Dump out dough onto clean work surface.  Divide in half.  Place each half onto cling wrap.  Form into a flattened disc.  Try not to handle the dough too much or it will become tough.  Wrap up disc and place into fridge for at least one hour to chill and rest.  I always freeze the other disc to use at a later time.  That is unless I'm making a pie that needs a top crust.