Desserts
Pâte Brisée
Two 9" Pie Crusts
Pâte Brisée
Two 9" Pie Crusts
Makes two single crust 9-inch tarts/pies, or one double-crust pie, 24 servings Approximate preparation time: 5 minutes plus 30 minutes for resting.
Nutritional information per double-crust serving (based on 12 servings): Calories 200 (66% from fat) | carb. 15g | pro. 2g | fat 15g sat. fat 9g | chol. 40mg | sod. 190mg | calc. 0mg | fiber 0g Nutritional information per single-crust serving (based on 12 servings): Calories 100 (66% from fat) | carb. 7g | pro. 1g | fat 7g sat. fat 5g | chol. 20mg | sod. 95mg | calc. 0mg | fiber 0g
Ingredients
- 2 cups unbleached, all-purpose flour
- 1 teaspoon kosher salt
- 16 tablespoons (½ pound; 2 sticks) unsalted butter, cold and cut into ½-inch cubes
- ¼ cup ice water
Preparation
- Insert the chopping blade into the work bowl of the food processor.
- Add the flour and salt and process for 10 seconds to sift.
- Add the butter and pulse until the mixture resembles coarse crumbs.
- Pour in water 1 tablespoon at a time, and pulse until mixture just forms a dough – you may not need all of the water.
- Divide dough equally into two pieces and form each into a flat disc; wrap in plastic and refrigerate until ready to use.
NOTE: As long as it is well wrapped, this pastry freezes well for up to 6 months.
