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Making the Crust

Ingredients

Pâte Brisée (This is just a fancy way to say Pie Dough)

  • 2.5 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup unsalted butter 2 sticks, chilled and cut into small cubes
  • ¼ cup ice water plus extra tablespoons as needed
  • **Quick Note on ingredients - always use unsalted butter in baking recipes. Salted butter will affect the salt content of your recipe. Also pay attention to the egg size in the recipe. I also prefer to use unbleached flour when baking.

Instructions

  1. *Quick Note - try not to touch the dough too much or overmix it. It’s going to be flakier and tastier the less you handle and work it over. Also, try to keep your ingredients cold, especially if you have a hot kitchen. If your dough gets too warm, it won’t manipulate properly and you will be sad.

  2. Combine flour and salt in the food processor

  3. Add your butter to the dry ingredients and pulse until the dough looks like a bunch of crumbs

  4. As the processor is running, add the ice water in a steady stream until dough starts to combine. If it is not combining, add more water a tablespoon at a time until it does. Once it forms, stop. This should take about 10-30 seconds (no longer than 30)

  5. Split the dough in half, and transfer each clump to clean plastic wrap. Wrap the dough up, and press each into a disk and place in the refrigerator. Chill for at least an hour or overnight.

Recipe Notes

I highly recommend using a food processor for ease but if you don’t have one, you can follow these steps in a bowl using a pastry cutter, a fork, or even your fingers!