Pâte Brisée – French Pie Crust

Pâte Brisée (French Pie Crust)
Makes one 14 inch circle (35 cm)

2 1/2 cups (350g) flour
1 1/2 tsp (càc) coarse salt
1 tsp (càc) sugar
2 sticks (une brique – 250 g) cold unsalted butter
6 to 8 tbsp (10cl) ice water

Process flour, salt, and sugar in a food processor until combined. Add butter. Process until mixture resembles coarse meal, about 10 seconds. With machine running, add ice water in a slow, steady stream just until dough comes together. (Do not process more than 30 seconds.)

Turn dough out onto a piece of plastic wrap. Flatten dough, and shape as needed. Wrap in plastic. Refrigerate at least 1 hour (or overnight), or freeze up to 1 month.

Use this homemade pie crust from scratch to make all your favorite pies, Peach-Berry Tarte, or any of my delicious French Quiches.

Peach-Berry Tarte

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