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

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


  • 2 ¾ cups all-purpose flour

  • 1 ¼ teaspoons salt

  • 1 cup (2 sticks) plus 2 tablespoons cold unsalted butter, cut into small pieces

  • ½ cup ice water


  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.

Cook's Notes

Dough can be frozen up to 1 month; thaw in the refrigerator overnight before using.

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