Pate Brisee to Make One Double-Crust or Two Single-Crust Pies

Name: Pate Brisee to Make One Double-Crust or Two Single-Crust Pies
Yield: Makes enough for 1 double-crust or 2 single-crust pies
Ingredients: 2 3/4 cups all-purpose flour; 1 1/4 teaspoons salt; 1 cup (2 sticks) plus 2 tablespoons cold unsalted butter, cut into small pieces; 1/2 cup ice water

Makes enough for 1 double-crust or 2 single-crust pies

Yield

Ingredients

2 3/4 cups all-purpose flour
1 1/4 teaspoons salt
1 cup (2 sticks) plus 2 tablespoons cold unsalted butter, cut into small pieces
1/2 cup ice water

Directions

1. Pulse flour and salt in a food processor to combine. Add butter, cut into small pieces, and pulse until mixture forms coarse crumbs with some larger pieces remaining, about 10 seconds.
2. With machine running, add ice water in a slow, steady stream until dough just holds together without being wet or sticky, no longer than 30 seconds.
3. Divide dough in half; flatten and shape into disks, and wrap each in plastic. Refrigerate at least 1 hour or overnight.

Cook's Notes

For the flakiest crust, make sure all ingredients (including the flour) are cold when you begin.

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Reviews

How would you rate this recipe?

Joni67

19 JAN, 2014

I have made this recipe over and over again, tried different recipes and still come back to the best. I also add 1 tsp. white vinegar (a tip from my grandmother and mom) to the water. What a flaky pie crust. I love this and rate it 5 star.
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