Flaky Pie Crust (Pâte Brisée)

Cuisinart original

This flaky pastry is a classic all-butter dough that can be used for sweet or savory pies and tarts.


one 9- to 10-inch pie or tart crust


1 cup unbleached all-purpose flour
1 teaspoon fine sea salt
8 tablespoons (1 stick) unsalted butter,
cold and cut into ½-inch cubes
2 tablespoons ice water

Nutritional information

Nutritional information per serving:
Calories 100 (66% from fat) • carb. 7g • pro. 1g • fat 7g • sat. fat 5g • chol. 20mg • sod. 98mg • calc. 0mg • fiber 0g


1. Insert the universal blade into the work bowl of the Cuisinart® 7-Cup Food Processor.
Add the flour and salt to the work bowl, and process to sift.
2. Add the cubed butter over the flour mixture. Pulse 8 to 10 times, until the mixture resembles
coarse crumbs. Add 1 tablespoon of the ice water. Pulse to incorporate. Add the remaining
water 1 teaspoon at a time, pulsing to incorporate, just until the mixture forms a dough that
holds together when pinched (you may not need all the water).
3. Form the dough into a flat disc. Wrap in plastic and refrigerate for at least 30 minutes
before using.
4. The dough keeps for up to a week in the refrigerator or in the freezer for up to 3 months