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Keller’s Pâte Brisée




Source of Recipe


Thomas Keller’s “Bouchon” cookbook


Recipe Introduction


A lovely and easy pie crust – perfect for quiche, though you can use it for any fruit pie also. It is all made in a stand mixer. Note that the pastry needs to rest for at least an hour before rolling out.


List of Ingredients




12 oz. flour, sifted
1 t. kosher salt
8 oz. cold sweet butter
1/4 c. ice water


Recipe



Place 1 cup of flour in the bowl of a stand mixer. Using the paddle attachment, with the mixer on low begin adding the butter a small handful at a time. Once the butter is all in, increase the speed of the mixer to medium. Mix until the butter is completely blended in, scraping down the sides as needed. Reduce the speed to low again and add the rest of the flour, mixing just until all of the flour is combined. Add the water and mix until well combined. The dough should be smooth and not sticky. Take the dough out of the bowl and be sure that there are no bits of butter visible. If there are, just return to the mixer and combine briefly. Divide the dough in half. Press each out to a 7-inch disk and wrap them in plastic wrap. Refrigerate for at least 1 hour, or for up to a day. (If you only need one crust you can freeze the other for up to a month).

When ready to use, roll the dough out on a floured surface until it is just a bit larger than the pie pan and about 1/4-inch thick. Gently roll it up on the rolling pin and place on the pie pan. Fit it into the pan by pressing gently and fold the edge under and press. Refrigerate for 15 minutes before filling/blind baking.

Makes 2 pie crusts.