Pâte Brisée (Pie Crust)

Pâte Brisée is French for broken pastry. It’s a classic recipe for a rich and flaky pie crust. This is our go to pie crust. It is easy to mix up in a food processor but can also be done by hand with a pastry blender or whisk. Only using half? Stick the second disc in the freezer for later!

---

PÂTE BRISÉE

makes two discs (a top and bottom crust)

INGREDIENTS:

• 2 1/2 cups Flour

• 1 tsp Sugar

• 1 tsp Salt

• 1 cup Unsalted Butter, cold and cubed

• 1/4 to 1/2 cup Ice Water

INSTRUCTIONS:

1. In food processor, combine flour, salt, and sugar.

2. Add butter and process until mixture resembles coarse meal, 8 – 10 seconds.

3. With machine running, add ice water slowly, pulse until dough comes together, no more than 30 seconds. If crumbly, add more ice water.

4. Divide dough into two equals balls.

5. Flatten each ball into a disc and wrap in plastic.

6. Chill for 1 hour.

7. Use dough however is needed.

NOTES:

• You can freeze the plastic wrap discs and thaw in the fridge.