Pate Brisee (Pie Dough)

RECIPE

Pate Brisee (Pie Dough)

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Christopher Testani


Directions

1.

Pulse flour, salt, and sugar in a food processor until combined. Add butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 5 seconds.


2.

Drizzle water evenly over mixture. Pulse until mixture just begins to hold together, about 10 seconds. (Dough should not be wet or sticky.) Press dough into 1 large disk (for mini pies) or 2 small disks (for large pie), and wrap in plastic wrap. Refrigerate until firm, about 1 hour or overnight.

COOK'S NOTES

*Dough makes enough for three 5-inch pies or one 9-inch pie

If making Summer Berry Pies, make two batches of pate brisee. (Do not double recipe.)

Dough can be refrigerated for up to 2 days or frozen for up to 3 months. Thaw before using.

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 sticks cold unsalted butter, cut into small pieces
  • 1/4 to 1/2 cup ice water