Name: Classic Pate Brisee (Rich Butter Crust)
Prep time: 70 min
Total time: 70 min
Ingredients: 3½ cups all-purpose flour

Classic Pate Brisee (Rich Butter Crust)

crust bakes perfectly every time. Egg yolks make the dough pliable and smooth. Sugar and lemon juice make a tender dough that is never tough. This pie crust can be made ahead weeks in advance and frozen until needed.

Classic Pate Brisee (Rich Butter Crust)

Prep Time 1 10

Total Time 1 10

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Servings

Ingredients

3½ cups all-purpose flour sifted8 ounces (2 sticks or ½ pound) unsalted butter, chilled and cut into ½ -inch cubes1 teaspoon kosher salt3 tablespoons sugar5 tablespoons ice-cold water2 egg yolks2 tablespoons lemon juice

Instructions

Add flour, butter, salt, and sugar to the bowl of a stand mixer with whisk attachment or food processor. Mix/process on low until the mixture resembles crumbs.
In a small bowl, whisk ice water, egg yolks, and lemon juice together. With the motor on lowest setting, add egg mixture and process until the dough comes together in a ball.
Divide dough into 2 pieces and flatten with your hand to a disc. Wrap the disks in plastic wrap and refrigerate for at least 1 hour before rolling out, or freeze for 5 weeks