Dec 20 Pie Crust (Pâte Brisée)

• 1 1/4 cups all purpose flour
• 1/2 tablespoon sugar (1 1/2 teaspoons)
• generous 1/2 teaspoon kosher salt
• 1/2 cup unsalted butter, cold (one stick)
• 3 to 5 tablespoons cold water

These are the quantities to make one pie crust. When I'm making a double crusted pie (or two pies), I double the quantities and divide the dough in half.

I sifted together the flour, sugar, and salt. I then took the butter directly from the refrigerator, and cut it in chunks into the flour (pieces about 1/2 to 1 tablespoon in size). I used a pastry blender to work the butter into the flour. A sturdy fork works equally well.

Technique counts a lot in making good pie crust. Fortunately for me, this is one task where laziness reaps great rewards. As soon as the largest pieces of butter were about the size of a large pea, which doesn't take long, I stopped working the flour. There were flour-coated pieces of all different sizes, and that's just fine. It's important not to work the butter to the point of fine breadcrumbs, or the crust will be disappointing.

I then stirred cold water into the mixture, a couple tablespoons or so at a time, just until it all came together in a ball. Getting the right amount of water is a bit tricky for me. You don't want too much water or you'll ruin the crust. Then again, too much stirring (from trying to work everything into a ball) will ruin the crust even more quickly. So, I tend to error on the side of more water so that I don't overmix. It isn't bread-making, so I tend to be left with a bits of flour and butter in the bowl that don't get incorporated into the ball, and that's okay.

Once I've got a ball, I flatten it into a disc. This is so it will be easier to roll out, since it will be much harder after chilling. I then wrap it in plastic wrap, and stick it into the fridge for at least an hour. Then it's ready for my pie recipe.