Pâte Brisée

Yield: 1 Double or 2 Single Crust 9-10 inch pies

Recipe by Lynmar Estate Chef David Frakes

Ingredients

• 2 ½  C All-Purpose Flour
• 1 t Salt
• 1 t Sugar
• 1 C (two sticks) Unsalted Butter, chilled and cut into small pieces
• ½ C Ice Water

Instructions

1. In the bowl of a food processor, combine flour, salt, and sugar.
2.  Add butter, and process until the mixture resembles coarse meal, 8-10 seconds.
3.  With machine running, add ice water in a slow, steady stream through feed tube.
4.  Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds.
5.  To test, squeeze a small amount together: if it is crumbly, add more ice water, 1 tablespoon at a time.
6.  Divide dough into two equal balls.
7.  Flatten each ball into a disc and wrap in plastic.
8.  Transfer to the refrigerator and chill at least 1 hour.
9.  Chill pȃte brisée for a minimum of one hour before using.
10.  You can make it up to one day ahead and store it in the refrigerator.
11.  Dough can be frozen for up to three months. Wrap the discs in plastic wrap, then place in freezer bag.
12.  Let it defrost overnight in the refrigerator before using.