Continental Bakery’s Pie Dough—Pate Brisée

Pie Dough—Pate Brisée

                2 pie crusts

FLOUR 2 cups
SALT ¼  t
SUGAR ½ t
BUTTER (cut into ¼ inch cubes) 5 ounces
ICE WATER 1/3 c

Mix flour, sugar, and salt in a Ziploc bag and refrigerate. 

Put butter on a pie plate and chill at least 2 hours.

With a pastry cutter or 2 knives, or rubbing very quickly with fingertips, blend to consistency of cornmeal. Be careful not to overheat mixture or soften the butter.

Pour in water and blend very quickly and lightly until dough sticks together and forms a shaggy mass.

Take small handfuls of the dough and with the heal of the hand, smear them quickly across the table, adding them together in the end to form a single mass of dough.

Form into a rough disk and wrap in plastic.

Refrigerate.

Let rest for at least 30 minutes before rolling out crust.