Pate Brisee Food Processor Pie Crust (real Simple)

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 1 1/4 cups all-purpose flour, leveled
• 1/2 cup unsalted butter, very cold, cut into small pieces
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 3 -4 tablespoons ice water

Recipe

• 1 to make crust:.
• 2 in a food processor, pulse the flour, butter, sugar, and salt until the mixture resembles coarse meal with a few pea-size clumps of butter remaining.
• 3 add 2 tablespoons of the water. pulse until the mixture holds together when squeezed but is still crumbly (add more water, a little at a time, as necessary). avoid overprocessing, which will make the dough tough.
• 4 place the still crumbly mixture on a sheet of plastic wrap. shape it into a 1-inch-thick disk, using the plastic wrap to help. wrap tightly and refrigerate until firm, at least 1 hour and up to 3 days. (the dough can be frozen at this point for up to 2 months.).
• 5 note - you can also pat the crust into the pie pan at this point, then refrigerate at least one hour before baking.
• 6 to prepare crust for baking:.
• 7 place the disk of dough on a floured piece of parchment or wax paper. using your knuckles, make indentations around the perimeter of the dough (this will help prevent cracking when you roll the dough out).
• 8 with a floured rolling pin, roll the dough into an 12-inch circle (work from the center outward, and use the parchment to rotate the dough). flour the rolling pin, parchment, and dough as necessary to prevent sticking.
• 9 loosen the dough from the parchment and carefully transfer to a 9-inch pie plate. fit the dough into the plate (avoid stretching). trim the dough to a 1-inch overhang and tuck it under itself to create a thick rim.
• 10 with the index finger of one hand, press the dough against the thumb and forefinger of the opposite hand; continue around the perimeter of the crust. refrigerate for at least 30 minutes and up to 2 days before using.