Pate Brisee to Make One Double-Crust 9-Inch Pie, One 9-Inch Lattice-Topped Tart, or Two 9-Inch Pies
- 2 1/2 cups all-purpose flour, plus more for work surface
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup chilled (2 sticks) unsalted butter, cut into pieces
- 4 to 6 tablespoons ice water
Make sure all your ingredients are thoroughly chilled before you begin. Place the flour, salt, and sugar in a medium bowl, and stir to combine.
With a pastry blender or two knives, cut the cold butter into the flour mixture by pressing down quickly, using as few strokes as possible. You may leave a few pea-size pieces. Add 4 tablespoons water. Gather the dough and gently press into a ball. It should come together loosely; if not, add water 1 tablespoon at a time. Divide dough in half; place each on plastic wrap. Flatten into disks. Wrap tightly; refrigerate 1 hour or overnight.
Remove disks from refrigerator. On a lightly floured surface, press rolling pin gently all over dough to flatten it slightly. Working from the center to the edge in all directions, roll out dough into a round about 3 inches larger than the pie plate.
Wrap the dough around the rolling pin; lift and center it over the pie plate. Gently unroll the dough over the plate, leaving an even amount of overhang around the perimeter. Baking time depends on individual recipes.
SourceHoliday Baking 2002, Special Issue 2002