Pate Brisee Pie Crust

By Foodiewife

Pate Brisee is a French shortbread crust used for both sweet and savory pies. It's my personal favorite, even over shortening-based pie crusts. I favor the buttery flavor and, if you don't overwork this dough, it yields a beautiful and tender crust. I make mine in my food processor, which is quick to do. Recipes from Martha Stewart's Pies & Tarts Cookbook.

Ingredients

• 2 1/2 cups all-purpose flour (I used King Arthur unbleached AP flour)
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 cup (2-sticks) unsalted butter chilled and cut into small pieces
• 1/4 to 1/2 cup ice water

Details

Servings 2
Preparation time 5mins
Cooking time 50mins
Adapted from foodiewife-kitchen.blogspot.com

Preparation

Step 1

PIE CRUST:
In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
Note: If you don't own a food processor, you can use a pastry cutter or grate the butter into the flour.

With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.

Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.