Pate Brisee Pie Crust

Jo Zimny

By
@EmilyJo

Got this from the internet a la Martha Steward. This particular recipe was invented by Lucinda Scala Quinn. You can chill this 1 hour or over night.

It is rich and buttery and very flakey.

Fill with your favourite filling and cook acording to directions.


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Comments:

Serves:

8-10

Prep:

1 Hr 20 Min

Ingredients

3 c
all purpose flour
1 1/4 tsp
course salt
1 Tbsp
sugar
1 c
(2 sticks unsalted butter) cold cut into small pieces
1/2 c
ice water, plus more if needed

Directions Step-By-Step

1
In the bowl of a food processor, combine the flour, sugar, and salt; pulse to combine. Add butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds. To do this by hand cominge the dry ingredients in a large mixing bowl, then cut in butter with a pastry blender.
2
With the machine running, add the ice water through the feeding tube in a slow steady stream, just enough until the dough holds together without being sticky or wet. Don not process more than 30 seconds. Test by squeezing a small amount of the dought together. If it is still crumbly add more water 1 tbsp. at a time.
3
Turn dough out onto a clean surface. Divide in half and place each piece in plastic wrap. I made mine into discs. Flatten and refrigerate for 1 hr. to over night.
4
Use this to bake your pie. It will make enough for one 15 by 12" pie.

About this Recipe

Course/Dish: Pies
Dietary Needs: Vegetarian
Other Tags: For Kids, Healthy