Pate Brisee (Flaky Pie Dough)
½ cups (675 ml) all purpose flour
2 tsp (10 ml) salt
½ tsp (2 ml) granulated sugar
1 cup (250 ml) unsalted butter, chilled
¼ - ½ cup ice water
Yield: 1 pie shell (top and bottom)
In a bowl combine flour, salt and sugar.
Using box grater, grate the butter into the flour mixture. Toss together, like a salad, using your fingers. Add water, a few tablespoons, at a time, kneading dough until it comes together.
Turn dough out onto a lightly floured work surface. Divide in two. Shape each half into a disk and wrap in plastic. (Make ahead: cover and refrigerate for at least 1 hour, or up to 2 weeks. Freeze for up to 3 months)
*TIP: The recipe asks that you grate the butter in with a “box grater”, a pastry trick, I learned from Jeff. The purpose of this is to keep your hand off the butter allowing it to stay chilled. The colder the butter the better!