This simple flaky crust is essential to the répertoire of any chef, cook or homemaker. It comes together in a breeze and is absolutely divine. I use it for sweet or savory pies, stuffed pastries, tarts, galettes, etc.
For a single 9″-10” round crust
- 1 heaping cup all-purpose flour (or about 5 oz)
- 8 Tbsp. (1 stick) unsalted butter, chilled
- 1/2 tsp. salt
- 1 Tbsp. sugar (less if your filling is very sweet)
- 3 Tbsp. chilled water
There are two ways to make this pâte brisée: with a food processor or by hand. If you have a food processor, I highly recommend using it as the dough will come together in under 2 minutes and the results will be a flakier, truer pâte brisée. The less you handle the dough the better, as the heat from your hands will melt all those delightful little pockets of butter that create the