Pâte Brisée (for Hand Mixer)

Makes two 9-inch crusts (24 servings)

2   cups unbleached, all-purpose flour
1   teaspoon kosher salt
16 tablespoons (2 sticks) unsalted
      butter, cut into ½-inch cubes, and
      sitting at room temperature for 15
      minutes
¼   cup ice water

Nutritional information per serving:
Calories 100 (66% from fat) • carb. 7g • pro. 1g
fat 7g • sat. fat 5g • chol. 20mg • sod. 95mg
calc. 0mg • fiber 0g

1. Put the flour and salt into a large mixing
bowl. Using the beaters, mix on Speed 1
to fully combine, about 20 to 30 seconds.
Add the butter and mix on Speeds 1 to 2
until the butter has been worked into the
flour and is about the size of peas.
2. Slowly add the water, about 1 teaspoon
at a time, and mix until the flour is
hydrated, but not wet. The dough will not
be fully together, just shaggy.
3. Turn the dough out onto a clean, lightly
floured surface and knead by hand a few
times to bring it together. Divide into two
pieces and form each into a flat disc.
Wrap in plastic wrap and chill until ready
to use, a minimum of 2 hours, or up to 2
days.*
*As long as it is wrapped, this pastry freezes
well for up to 6 months