Pate Brisée
Makes 1 (9-inch) crust
  • 1½ cups (188 grams) all-purpose flour
  • 1½ teaspoons (6 grams) granulated sugar
  • ½ teaspoon (1.5 grams) kosher salt
  • ½ cup (113 grams) cold unsalted butter, cubed
  • ¼ cup (60 grams) ice water
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat flour, sugar, and salt at low speed until combined. Increase mixer speed to medium-low. Add cold butter, and beat until mixture is crumbly. With mixer running, add ¼ cup (60 grams) ice water, beating until dough comes together. Turn out dough, and shape into a disk. Wrap tightly in plastic wrap, and refrigerate for at least 30 minutes. Dough may be refrigerated for up to 3 days or frozen for up to 2 months.
Chilling the Pâte Brisée and the Traditional American Piecrust dough is crucial. The butter needs to stay cold, and the flour needs time to fully absorb water before it’s rolled out. If you choose to refrigerate the dough for longer than the required 30 minutes, let it warm up on the counter for 10 minutes before rolling it out.
Recipe by Bake from Scratch at