Pie Dough – Pâte Brisée

Whenever I make pies – I simply double the recipe and keep the remaining in the fridge for future use. Either for a Quiche or Paté en Croûte

2 1/2 Cup of all purpose flour
1 Teaspoon Salt
85 Gr. Cold Butter
30 Gr. Chilled Vegetable Shortening
85 Gr. Ice Water

Simply put all the ingredients in a culinary robot with a steel blade. Make sure all your ingredients are cold. The butter must be solid and the vegetable shortening as well. Put 3 ice cubes in your water to ensure it is perfectly cold.
Using the pulse button, mix until all ingredients until they barely come together.
Pour over the mixture on a sheet of cling film and mould the dough into a disk.
Place it in the fridge for a minimum of 30 minutes so the dough may relax and the butter/shortening can solidify.
I prepare the dough the day before and usually double the recipe and freeze the remaining.

TIP DU JOUR – If you wish to enrich the dough and make deluxe pâte brisée, double the amount of butter.
I put 3-4 ice cubes in the water to ensure the water is perfectly cold.
I sometime put the butter and shortening in the freezer for a few minutes, until very firm.
Do not over ix, otherwise the butter will become sandlike and will not puff the dough during baking.
If you wish to make it for dessert pies, simply add 2 teaspoon of sugar.

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