Pate Brisee Pie Crust

By chelyc13

Makes one 9 inch double crust. Good crust to use for cutting a decorated top crust.

Ingredients

• 2 1/2 cups all purpose flour, plus more for dusting
• 1 teas salt
• 1 teas sugar
• 8 oz cold unsalted butter, cut into small pieces
• 1/4 to 1/2 cup ice water

Details

Servings 1

Preparation

Step 1

Pulse flour, salt, and sugar in a food processor until combined. Add butter, and pulse until mixture resembles coarse crumbs with some large pieces remaining, about 10 seconds.

Evenly drizzle 1/4 cup water over mixture. Pulse until mixture just begins to hold together ( it should not be wet or sticky). If dough is too dry, add more water, 1 tblsp at a tiime, and pulse. Divide dough in half. Place each half on a piece of plastic wrap, and wrap. Press dough into 2 disks using a rolling pin. Refrigerate utnil firm, about 1 hour or overnight. (Dough can be frozen for up to 1 month; thaw before using.)

Roll 1 disk of dough to 1/8 inch thickness on a floured surface. Fit dough into a 9 inch pie dish. Trim edge flush with rim. Freeze until firm, about 20 mintues.

Freeze top crust or decor until firm about 30 mintues before filling and baking pie.