Pate Brisee- all white flour

This is a classic recipe taken from my favorite home domestic queen- Martha Stewart. Her recipes are always the best!

Prep Time10 mins

resting time2 hrs

Course: Dessert

Cuisine: American, French

Keyword: best pie dough recipe, flaky pie dough, pate brisee, pie dough

Servings: 15 servings

Author: Martha Stewart

2 1/2 cups all purpose flour I love King Arthur's flour
1 teaspoon salt
2 sticks unsalted butter, chilled and cut into small pieces
1/4 cup ice water this is a variable. I almost always need another tablespoon or 2.

In a bowl of food processor, combine flour and salt. Add in butter and pulse. You want to still have chunks of butter in there, just not anything bigger than a pea. To this add the water. Only pulse this for several seconds, then test. Pinch the dough in your fingers. If it still seems crumbly, add more water, one tablespoon at a time. You want to work quickly because you don't want the butter to soften in dough. It's better to keep it in the chunks. This gives you the flaky crust you are looking for!
When it's ready, form into disk, wrap in saran wrap and place in fridge. Let it rest and refrigerate for at least 2 hours.
When you are ready, use as directed in recipe. Remembering to keep the dough chilled.