All Butter Pie Crust Recipe (Pâte Brisée)

Ingredients · for 8 (scales to your household)

• 1 1/4 cups All-purpose flour $0.36
• 1/2 teaspoon Salt $0.03
• 1/2 teaspoon Sugar $0.00
• 8 Tbsp Chilled unsalted butter $1.62
• 3 tbsp Ice water $0.00

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Combine flour, salt, sugar:
2. Place the flour, salt, and sugar into a food processor and pulse until well combined.
3. Add the butter, half at a time:
4. Add half of the butter cubes and pulse 8 times. Then add the other half of the butter cubes and pulse 6 more times.
5. Elise Bauer You should have a mixture that resembles a coarse meal, with many butter pieces the size of peas.
6. Slowly add ice water:
7. Add two tablespoons of ice cold water (without the ice!) to the food processor bowl and pulse several times.
8. Elise Bauer Then add more ice water, slowly, a teaspoon at a time, pulsing several times after each addition, until the mixture just barely begins to clump together.
9. Elise Bauer If you pinch some of the crumbly dough and it holds together, it's ready, if not, add a little more water and pulse again.
10. Elise Bauer Try to keep the water to a minimum. Too much water will make your crust tough.
11. (Optional) Press dough a few times to flatten some of the butter for a more flaky crust:
12. Remove the crumbly mixture from the food processor and place on a very clean, smooth surface.
13. If you want an extra flaky crust, you can press the heel of your palm into the crumbly mixture, pressing down and shmooshing the mixture into the table top. This is a French technique, called "fraisage". Do this a few times, maybe 4 to 6 times, and it will help your crust be extra flaky.
14. Form dough into a disk, wrap and chill:

Per serving