This recipe makes enough for two 9" tarts or pies.
What you will need for the Pâte Brisée:
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) unsalted butter, chilled and cut into 1/2” pieces
1/4 to 1/2 cup ice water
Food Processor
To make the Pâte Brisée:
Combine flour, sugar and salt in the bowl of a food processor, cover and pulse 3 times to combine.
Add the chilled butter and pulse about 10 seconds until the mixture resembles coarse. If you are doing this by hand, combine all of the dry ingredients in a large mixing bowl, then cut in the chilled butter with a pastry blender.
With food processor running, add ice water through feed tube a tablespoon at a time, until the dough holds together without being wet or sticky. Do not process more than 30 seconds. You will know your dough is ready if you take a small amount of dough together, and squeeze; if it is still too crumbly, add a bit more water, 1 tablespoon at a time.
Turn out dough onto a clean work surface (do not knead). Divide the dough ball 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 before using. This dough can be frozen for up to 1 month; and thawed overnight in the refrigerator before using.
To prebake if you are making a tart or pie:
Preheat overn to 400F degrees and place rack in the center position.
Take the Pate Brisee dough from the recipe above and on a lightly floured surface, roll out the pastry to fit into a 8 or 9 inch tart or pie pan. To make sure it is the right size, take your tart or pie pan, flip it over, and place it on the rolled out pastry. The pastry should be about an inch larger than your pan.
Lightly roll pastry around your rolling pin, dusting off any excess flour as you roll. Unroll onto the top of your tart or pie pan. Gently press pastry into the bottom and sides of pan. If using a tart pan, roll your rolling pin over top of pan to get rid of excess pastry. If using a pie pan, flute the edges of the pastry. The pastry is now ready to use.
Using a fork, prick the bottom of the dough (this will prevent the dough from puffing up as it bakes). Cover and refrigerate for 20 minutes to chill the butter and to rest the gluten.
Line the unbaked pastry shell with parchment paper or aluminum foil. Fill tart or pie pan with pie weights, rice, or beans, making sure the weights are to the top of the pan and evenly distributed over the entire surface.
Bake crust for about 20 to 25 minutes or until the crust is dry and lightly browned. Remove weights and cool crust on wire rack.
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