Pate Brisee is a basic dough recipe for pie or quiche crusts as well as other pastry foods like tarts. Pate is French for dough and Brisee is French for shortcrust, so in English this is Shortcrust Dough. See those years studying voice & opera in foreign languages paid off!
- 2½ cups all-purpose flour
- 1 teaspoon salt
- 2 sticks (1 cup) unsalted butter, cold, cut into small
- ¼ cup ice water, plus more if needed
- In the bowl of a food processor, combine flour and salt; pulse to combine. Add butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds. (To mix by hand, combine dry ingredients in a large mixing bowl, then cut in butter with a pastry blender.)
- With machine running, add ice water through feed tube in a slow, steady stream, just until dough holds together without being wet or sticky. Do not process more than 30 seconds. Test by squeezing a small amount of dough together; if it is still too crumbly, add a bit more water, 1 tablespoon at a time.
- Turn out dough onto a clean work surface. Divide in half, and place each half on a piece of plastic wrap. Shape into flattened disks. Wrap in plastic, and refrigerate at least 1 hour or overnight. The dough can be frozen for up to 1 month; thaw overnight in the refrigerator before using.