Pie Crust - Pâte Brisée

Name: Pie Crust - Pâte Brisée
Cuisine: American
Ingredients: 94 g all-purpose flour, plus more for work surface; 25 g granulated sugar; Pinch salt; 58 g unsalted butter, very cold, cubed; 30 ml ice cold water

Linh @barofsweets

The most basic pastry dough of them all. It can be used for sweet pies, like apple pie, as well as for savory dishes like quiches. Brisée in French means 'broken' and refers to the broken pieces of fat in the pie crust. It usually calls for twice as much flour as fat by weight. In addition, it uses cold water (no egg) as binding agent and has a delicate and flaky texture.

Source: veenaazmanov.com

Linh @barofsweets

Source: veenaazmanov.com

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Ingredients

94 gall-purpose flour, plus more for work surface
25 ggranulated sugar
Pinchsalt
58 gunsalted butter, very cold, cubed
30 mlice cold water

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Steps

1

In a food processor, mix the flour, sugar, salt and butter together. Add the water and stir until the flour is moistened. Add 1 more tsp of water if the dough seems dry. Gently knead the dough a few times on a lightly floured work surface until it all comes together. Shape the dough into a ball and flatten it into a thick disk. Wrap it in plastic wrap and refrigerate it for at least 1 hour.
2

On a lightly floured work surface, roll the dough into a circle or any preferred shape about 1/8-inch (0.4cm) thick. Transfer dough to your baking pan. Chill the pie crust for at least half-hour before baking. This will prevent the sides from shrinking.