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Pâte Brisée (Pie Dough)




Source of Recipe


martha stewart






Recipe Introduction


Pâte brisée is the French version of classic pie or tart pastry. Pressing the dough into a disk rather than shaping it into a ball allows it to chill faster. This will also make the dough easier to roll out, and if you freeze it, it will thaw more quickly.





List of Ingredients



• 2 1/2 cups all-purpose 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
  






Instructions



1. 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.
   
2. 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.
   
3. Divide dough into two equal balls. Flatten each ball into a disk, and wrap in plastic. Transfer to the refrigerator, and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.
   






Final Comments


Makes 1 double-crust or 2 single-crust 9- to 10-inch pies