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Pastry

Pate Brisee (Flaky Pie Dough)

Ingredients

 ½ cups (675 ml) all purpose flour

2 tsp (10 ml) salt

½ tsp (2 ml) granulated sugar

1 cup (250 ml) unsalted butter, chilled

¼ - ½ cup ice water

Directions

Yield: 1 pie shell (top and bottom)

In a bowl combine flour, salt and sugar.

Using box grater, grate the butter into the flour mixture. Toss together, like a salad, using your fingers. Add water, a few tablespoons, at a time, kneading dough until it comes together.

Turn dough out onto a lightly floured work surface. Divide in two. Shape each half into a disk and wrap in plastic. (Make ahead: cover and refrigerate for at least 1 hour, or up to 2 weeks. Freeze for up to 3 months)

*TIP: The recipe asks that you grate the butter in with a “box grater”, a pastry trick, I learned from Jeff. The purpose of this is to keep your hand off the butter allowing it to stay chilled. The colder the butter the better!




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