Frank's Recipes! Pate Brisee (Flaky Short-Crust Pastry)

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Pate Brisee (Flaky Short-Crust Pastry)

1 1/2 cups all-purpose flour
8 tablespoons (1 stick) unsalted butter, chilled and cut into small pieces
1/2 teaspoon salt
4 tablespoons ice water

Combine the flour, butter, and salt in a food processor or mixing bowl. Process 10 to 12 seconds, or mash with your fingertips, until the mixture has a dry, crumbly texture resembling coarse cornmeal. Add the water to the mixture and pulse 12 to 14 times, or work together with your fingertips, just until the dough begins to hold together in a mass, but before it turns into a ball. (The crust can become tough if it is processed even a few seconds too long.) If the dough is too dry and dense, add 1 to 2 more tablespoons of water and pulse 2 or 3 times, or work with your fingertips.

Remove the dough from the mixing bowl, work it into a ball in your hands, then transfer it to a sheet of plastic wrap or wax paper. Flatten the dough into a neat, smooth disk, wrap, and refrigerate for at least 1 hour. (You can make this dough ahead of time and store it in the refrigerator for 2 to 3 days.)

Makes one 12-inch crust.