Pate Brisee for Perfect Pumpkin Pie
Pate brisee is the French version of classic pie or tart pastry. Pressing the dough into a disc rather than shaping it into a ball allows it to chill faster. This will also make the dough easier to roll out, and if you freeze it, it will thaw more quickly.
- Yield: Makes 2 small disks
- 2 1/2 cups all-purpose flour
- 1 tablespoon sugar
- 2 sticks plus 2 tablespoons chilled unsalted butter, cut into small pieces
- 1/4 to 1/2 cup ice water
Pulse flour, sugar, and 1 teaspoon salt in a food processor to combine. Add butter, and pulse until pea-size clumps form. Drizzle 1/4 cup ice water over flour mixture; pulse until mixture just begins to hold together when pinched. (If too dry, drizzle with more water, 1 tablespoon at a time, and pulse a few more times.)
Divide dough in half and transfer each to a piece of plastic wrap; cover, and press each into a disk. Refrigerate until firm, at least 1 hour.