Pâte Brisée

Pâte Brisée is the ideal dough for pâte, pies, tarts and quiche. The key to making this rich, crisp crust is using cold butter and ice  water.

Oli used a stand mixer this time, but you can use a food processor as well.  This recipe makes 2 crusts.  You can put the dough in a plastic freezer bag and freeze  for up to two months. 

Pâte Brisée 
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup (two sticks) cold unsalted butter, cut into 1/2-inch cubes
1/4 cup ice water

Mix flour and salt in the bowl of a stand mixer using the paddle attachment.
Scatter in butter and mix on slow speed until well incorporated.

Add water and mix until  crumbly dough forms and comes away from the sides of the bowl
Transfer dough to a clean work surface.
 

Gather dough together and knead until well combined.  Knead as little as possible so that it doesn’t become too elastic.

Loosely wrap in plastic wrap and refrigerate dough at least 30 minutes before using.