Pate Brisée (Pie Crust)

Add flour and salt (sugar also if making Pâte Sucrée) into the bowl of a food processor; pulse a few times to incorporate all the ingredients.

Add the butter and process until the mixture is crumbly and the butter is pea size.

Place the mixture into a wide bowl and add water 1 tablespoon at a time until the mixture comes together. Don’t overwork the dough or it will be tough, not flaky. Once the dough comes together in a ball, divide it into two pieces, flatten into disks, wrap in plastic wrap and refrigerate for 30 minutes.

Dough can be wrapped well at this point and frozen for up to three months. Let the dough defrost overnight in the refrigerator before using.

Roll one chilled disk out on a floured counter or rolling mat, lifting and moving the dough every few rolls to help prevent sticking. Add only enough flour to the counter to keep the dough from sticking.

Place your pan on top of the dough to make sure it is the correct size, it should be slightly larger than the pan, then roll the dough onto your rolling pin and unroll over your pan. Gently lift and lay the dough to fit the pan, never pull the dough to stretch it. Lightly press the dough into the pan, roll your rolling pin over the top edge of the tart or pie pan and remove excess pastry.

Cover and refrigerate for 30 minutes. Preheat your oven to 400°.

To blind bake:

Blind baking is baking the dough without filling.

Prick the bottom and sides of the dough; cut a piece of foil large enough to cover the bottom and sides of the dough, butter the dull side and lay the buttered side on the bottom of the dough and press into the sides. Line with pie weights or dried beans and bake in the center of the oven for 20-25 minutes or until lightly browned. Remove the weights and foil and let cool before filling

Makes 2 - 10” crusts