Pate Brisee Pie Crust Recipe
This is my go-to pie crust recipe that I use it for all of my pies. Freeze any extra and have ready-to-go pie crusts.
Use in:
Favorite Blueberry Crumble Pie Recipe
Ingredients:
2 1/2 cups all-purpose flour
1 teaspoon granulated sugar
1/2 teaspoon fine sea salt or kosher salt
1 cup unsalted butter, cut into small pieces
1/4 cup ice cold water
Directions:
Use a food processor to combine flour, sugar and salt.
Add butter and pulse until a coarse mix forms.
Add ice water a little at a time to running food processor until just combined. Do not add too much water or dough will become too sticky.
Divide into 2 balls.
Roll out each ball between two pieces of waxed paper to fit pie pan.
Refrigerate for at least 1 hour.
If not using immediately, wrap in plastic and store in the freezer for up to 1 month.
Prep: 20 min
Makes 1 Double Crust or 2 Single Crusts