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
- 2cups unbleached, all-purpose flour
- 1teaspoon kosher salt
- 16tablespoons (½ pound; 2 sticks) unsalted butter, cold and cut into ½-inch cubes
- ¼cup 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.
