If you want an incredible way to make a tender, flaky pie crust, you have to try my Pâte Brisée recipe — and do it as the French do!
- 1 ¼ cups (6¼oz/177g) all-purpose flour
- 1 ½ teaspoons granulated sugar
- ½ teaspoon salt
- ½ cup (4oz/115g) butter (cold and diced)
- 3-4 tablespoons ice water
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In a medium bowl, combine the flour, sugar, and salt.
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Rub the diced butter into the flour using your fingertips until it resembles coarse crumbs. You can also use a pastry blender.
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Toss in 3-4 tablespoons of ice water and stir to combine.
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Dump the mixture onto a clean and cold work surface.
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Working quickly with the heel of your hand, smear small portions of dough away from you into thin streaks until all the dough has been worked. You only need to smear each portion once. This method is called fraisage.
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With a bench scraper, gather the dough up into a ball, press into a disc, wrap well and refrigerate for at least 30 minutes (and up to 2 days.)
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Your dough is now ready to use. For longer storage, freeze for up to 2 months (defrost overnight in the refrigerator).