Pâte Brisée

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. Mix on Speed 1 to fully combine,
about 20 seconds. Add the butter and
mix on Speed 1 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.