Shortcrust Pastry Dough (Pâte Brisée)

Shortcrust pastry dough (pâte brisée) for a variety of pie recipes

This recipe yields pastry dough for a 30 cm pie crust.

Ingredients

• Pastry flour, 250 g (1 3/4 cups)
• Salt, 1/2 tsp
• Unsalted butter (cold, cut into small pieces), 125 g (8 3/4 Tbsp)
• Water (cold), 30 ml (2 Tbsp)

Method

1. On a work surface, sift together flour and salt
2. Place the butter on top of the flour
3. With your fingertips, rub the butter into the flour mixture until forming fine crumbs (lift the mixture while rubbing to incorporate air)
4. Make a well in the center of the flour and butter mixture and add the water
5. With a dough scraper or spatula, quickly incorporate the water into the flour and butter mixture
6. Gently press the dough mixture between your hands to check the consistency (if the dough mixture does not stick together, add a little more cold water)
7. With the palm of your hand, lightly work the dough mixture until fully blended
8. Shape the dough into a ball (the dough should be smooth to the touch)
9. Wrap the dough in cling film and refrigerate for about 60 minutes until firm