This classic French shortcrust pastry (pâte brisée) can be used for any sweet or savory pie or tart. Working with the pastry can be a bit finicky, so make sure you chill it properly.
Ingredients
- 1 cup flour
- 0.5 teaspoons kosher salt
- 0.5 cups butter , but into pieces
- 3 tablespoons ice water , or more as needed
Instructions
-
1
Gather all ingredients.
-
2
Pulse together the flour and salt in a food processor. Add butter and pulse until the consistency of breadcrumbs. Add water gradually, pulsing until a dough forms. Wrap and chill dough for 60 minutes or up to overnight.
-
3
Roll dough to a 12-inch round on a lightly floured surface.
-
4
Gently transfer to a 9-inch pie plate or 10-inch fluted tart pan with a removable bottom. Flute edges of pastry as desired for the pie plate or trim even with the rim of the tart pan.
-
5
Chill for 1 hour before baking as directed in recipes.
Nutrition Facts
Per serving
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