PÂTE BRISÉE (PIE DOUGH)

Pie is coming.

The first time you make your own pie crust you’ll want to pull out your hair. It’s fickle. Patience and practice is key. But the result? “OMGTHECRUST!!!1!!”

Yup. The crust makes the pie. I’m going to give instructions on how to make your pie crust completely by hand. Because that’s what I do.

…But only because I don’t have any fancy-schmancy equipment.

One time I was at a client’s office and she invited us to her desk to try some pie she had baked. I asked, “Oh! You make your own pie crust?”

And she said incredulously, “No! Who does that?”

And all these women laughed.

Wut?

Bitch, I do.

PÂTE BRISÉE
2 1/2 cups all purpose flour
1 tsp sugar
1 tsp salt
1 cup unsalted butter, cut into 1-inch cubes.
1/4 -1/2 cup ice water

Whisk together flour, salt, and sugar in a large bowl.

Add butter and combine with your hands until dough resembles coarse meal.

Add ice water intermittently and mix together with a fork until dough just comes together. Pie dough should be crumbly and stick together when pressed together with two fingers. Roll into two balls and wrap loosely in plastic wrap. Flatten into disks with a rolling pin. Chill in the fridge for at least one hour.

Will keep in the fridge for a week or the freezer for 3 months.

Yields 2 pie crusts or 1 double crust for 9-inch pies.

Source: Martha Stewart