Pâte Brisée

INSTRUCTIONS

Preparation

1. Measure the pastry flour. Since the weight of wheat flour changes depending on the humidity, measure it with a measuring cup instead of the weight. In order to keep the density constant, 1 1/4 cup after sifting first.
2. Prepare ice water.
3. Keep the butter well chilled.
4. Set the cutter in the food processor.

When using a food processor

1. Add flour, sugar and salt to a food processor and pulse a few times until combined.
2. Cut the chilled butter into small cubes and add to the processor. Pulse 5-10 times until it resembles coarse crumbs with small pieces of butter still visible.
3. Slowly add the ice water a tablespoon at a time and keep pulsing until the dough just barely comes together. (The amount of water required varies depending on humidity, etc.)
4. Place the dough on a smooth surface, form into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour. During this step, move quickly and do not knead the dough so that the butter does not melt in the heat of your hands. The butter should be marbled and visible in the disk.

If you don't use a food processor

1. If you make the dough with your bare hands, the butter will melt, so use a scraper.
2. Put flour, sugar and salt in a bowl and mix with a scraper.
3. Cut the chilled butter into small cubes and add to the bowl.
4. Slowly add the ice water a tablespoon at a time and mix until the dough just barely comes together.
5. Place the dough on a smooth surface, form into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour. During this step, move quickly and do not knead the dough so that the butter does not melt in the heat of your hands. The butter should be marbled and visible in the disk.