Pâte Brisée – Pie Crust – Shortcrust Pastry

Ingredients:
2 1/2 cups All-Purpose Flour
1 cup Butter, very very cold (use sticks, and cut into small slices)
1 Tbsp Granulated Sugar
1 tsp Salt
5 Tbsp Ice Water

Directions:

• Using a Food Processor, combine the Flour, Salt, and Sugar by pulsing.
• Slowly add the Butter chunks, pulsing each time, until the mixture looks like grainy with small beads of Butter.
• Add Ice Water 1 Tbsp at a time, pulsing until small clumps begin to form. As you go, test the dough by pinching the clumps together. If it sticks together, then the dough is ready. If not, add more Ice Water.
• On a VERY clean surface, pour the dough out of the mixer and form into two disks of equal size.
• Wrap each in cellophane and stick in the refrigerator for 1-2 hours.

When ready to use, remove and let warm up on the counter for 5-10 minutes (this allows it to be easier to roll out).

NOTES: I recommend using a rolling pin with guides to allow for the dough to have a uniform thickness. You can get rubber guiders at any kitchen-aid shop. You can also use pieces of wood cut the same thickness.

Variations:
Sweet Pâte Brisée – Sweetcrust Pastry – Add 1 tsp Granulated Sugar to the Dry Ingredients.
Almond Pâte Brisée – Substitute ground Almonds for 1/4 cup Flour. Substitute 1 Tbsp refrigerated Almond extract for 1 Tbsp of Water.
Pecan Pâte Brisée – Substitute ground Pecans for 1/4 cup Flour.