Pate Brisee - Makes 1 single pie/tart crust

Cuisinart original

Pastry dough prepared in a blender? Oh yes! Thanks to the range of speed and functions in
the Cuisinart® blender, pastry dough can be pulsed together to form the flaky dough. Be surenot to overmix  the dough may look too dry, but trust us, it is better to go under than over in this process.


Makes 1 single pie/tart crust


1             cup unbleached, all-purpose flour

½           teaspoon kosher salt

8             tablespoons (1 stick) unsalted butter, cold and cubed

2 to 3     tablespoons ice water

Nutritional information


Nutritional information per 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



Put the flour and salt into the blender jar. Select Speed 3 and press Start. Blend until combined, 10 seconds.

Add the cubed butter. Select Speed 5 and pulse to form large crumbs, about 2 to 6 times. If it looks uneven, scrape down and pulse 1 to 2 more times.

Add 1 tablespoon of the water. Select Speed 5 and pulse to just combine.
Using a wooden spoon, scoop a bit of the mixture out of the blender jar.
Pinch the mixture. If it sticks together, then the mixture is ready. If it is
too dry, drizzle additional water, 1 tablespoon at a time, and repeat
pulsing 1 to 2 times until it just comes together. Do not overmix or your
baked pie/tart shell will be tough and not flaky.

Dump the mixture onto a large piece of parchment paper or plastic wrap. Using the heel of your hand, combine and work together gently – just a few times – to shape into a disk. Wrap well and chill in the refrigerator for a
minimum of 1 hour, or up to 3 days.