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Pate Brisee (Pie Dough)

MyCookbook Recipe Database
MyCookbook Member:
Recipe Category: Dessert
Recipe Preparation Level: easy
    Makes 1 double-crust or 2 single-crust nine to ten-inch pie
    Pressing the dough into a flat round rather than shaping it into a ball allows it to chill faster. This will also make the dough easier to roll out.

    2 cups all purpose flour
    1 tsp. salt
    1 tsp sugar
    1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
    to cup ice water

    1. In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal (pulse 8 to 10 seconds).
    2. While pulsing, add ice water in a slow steady stream through feed tube. Pulse just until dough holds together without being wet or sticky. Do not process more than 30 seconds. To test, squeeze a small amount together, if it is crumbly, add more ice water, 1 tablespoon at a time.
    3. Divide dough into two equal parts. Flatten each ball into a flat round and wrap in plastic wrap. Refrigerate and chill at least 1 hour. Dough may be stored, frozen up to one month.

    If mixing by hand, follow same procedure, being careful not to overwork the dough.

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