QUICHE CRUST RECIPE: Pâte Brisée (paht BREE-zay)
Made in a Cuisinart or in bowl with pastry cutter/two knives—
This is the dough I use most often. For each 10″ pie shell
- 1 1/3 cups all-purpose unbleached flour
- 1 tsp salt
- 1/2 cup or 1/4# unsalted butter very cold, cut into 8 pieces (1 stick)
- 1/4 cup ice water measure 1/4 cup water into a 1 cup measuring cup half full of ice
Place flour and salt in the work bowl of the food processor fitted with steel blade. Pulse a couple of times to distribute salt. Add cold butter and pulse briefly several times until butter is worked into flour in several different sizes (1/4″ – 1/2″). With machine running, slowly pour water through feed tube until dough begins to come together. Stop machine and carefully remove dough from work bowl. Working quickly to avoid melting the butter within the dough, form into a ball and then flatten into a disc. Roll out and fill immediately (see above) or chill, well-wrapped, 1 hour or up to two days ahead.
You can also make this dough up to two months ahead and store it in the freezer. If you store it rolled out in the pie plate (Pyrex or metal pans are freezer safe.), you can just make your pie and bake it with a frozen crust.
recipe courtesy CUISINART.