Monday, July 11, 2011

Pate Brisee or Pie Crust

Pate Brisee (pronounced paht bree-ZAY) is a great base for any pie, tart or quiche.

2 1/2 cups all-purpose flour
1 ts salt
1 ts sugar (omit if using for a quiche)
1 cup (2 sticks) cold butter, cut into pieces
1/4 to 1/2 cup ice water

Place the flour, salt, and sugar in the bowl of a food processor, and process for a few seconds to combine. Add the butter, and process until the mixture resembles coarse meal, about 10 seconds. With the machine running, add the ice water in a slow, steady stream, through the feed tube, just until the dough holds together. Do not process for more than 30 seconds.

Turn the dough out onto your counter, lightly floured. If your dough is too stick knead in a tablespoon or two of flour. You can leave it one or divide in two. If you are dividing it place each half on a sheet of plastic wrap. Flatten, and form two discs. Wrap, and refrigerate at least 1 hour before using.


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