Pate Brisee (Pie Dough)

This butter based pastry dough is a recipe that’s popular in France. Use it to make both sweet and savory pies and tarts. The reason why I share this recipe with you is that I have prepared a little surprise for tomorrow and you’ll need this recipe.

Pate Brisee
230 g cold butter
350 g all-purpose flour
1 tablespoon sugar
1 teaspoon salt
60-100 ml ice water

How It’s Made?
Step 1: In a small bowl, mix together the flour, sugar and salt. Using a pastry cutter, large-tined fork, or a food processor on pulse setting, cut the chilled butter into the flour until it resembles coarse sand.
Step 2: Sprinkle the water evenly over the mixture and toss gently a few times, just until it forms a ball that holds together.
Step 3: Separate the dough into two balls, flatten slightly into thick disk shapes, wrap in plastic wrap, and chill for several hours before working with it.

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