Pate Brisee

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Yield: Enough to line the bottom and cover the top of a 9-inch pan

Ingredients:

2 1/2 c all purpose flour
1/2 t salt
1 c cold unsalted butter, cut into small cubes
1/4 - 1/2 c ice cold water

Procedure:

• Combine flour and salt on a mixing bowl.
• Using your fingers, rub the butter into the flour mixture until it resembles coarse crumbs or wet sand. Tip: work quickly as you don't want the butter to melt because the beads of cold butter is whats going to make your crust flaky.
• Add 1/4 c of the cold water into the dough; combine the water with the flour-butter mixture just until the dough holds its shape. If it's too crumbly, add a tablespoon of water at a time. You don't want a sticky dough; you just want the dough to be able to hold its shape. The amount of water added would depend on the humidity in the air of your kitchen, so there's no exact measurement.
• Wrap your dough in cling film and let it rest for at least 30 minutes.
• Roll your dough to your desired shape and bake.

*Baking time would depend on what you are making. As a guide for baking the crust with the filling at the same time: 400-450 F for 20-30 minutes depending on the size of pie/tart you are making.

**Recipe adapted from Martha Stewart

Bon appétit, 

Charlotte