Pâte Brisée (Pie Crust)
Libby
ingredients
- 1 1/2 C all-purpose flour
- 1/2 tsp salt
- 1/2 tsp sugar
- 4 ounces (1 stick) cold unsalted butter
- cut into small pieces
- 2-4 T ice water
directions
- 1
Pulse flour, salt, and sugar in food processor until combined. Add butter, and process until mixture resenbles coarse meal; about 10 seconds. With the machine running, add ice water in a slow, steady stream until mixture just begins to hold together.
- 2
Shape dough into a disk, wrap in plastic, and refrigerate until firm, about 1 hour (or up to 2 days)
- 3
Preheat oven to 375°. Roll pâte brisée to 1/8“ thickness on a lightly floured surface. Fit into a 9” pie pan and trim edges leaving a 1" overhang. Tuck overhang under so edges are flush with rim and crimp edges. Prick bottom of dough with a work. Freeze for 15 minutes. Line dough with parchment and fill with pie weights or dried beans.Bake until edges begin to turn gold, 25 - 30 min. Remove weights and parchment and bake until crust is light gold and cooked through--10-15 min. more. Let cool on wire rack.
Source: Libby
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