Pate Brisee


* 2 1/2 cups flour
* 1 teaspoon sugar
* 1 teaspoon salt
* 1/2 cup shortening
* 1 stick chilled butter
* 1/2 cup ice water, divided


Using a spatula mix flour, sugar and salt in a large bowl. Cut 1/2 of the stick of butter into small pieces cut into the flour mixture with a pastry blender or two knives. Mix the butter thoroughly into the flour (the butter should be at most pea sized, although most will be the consistency of corn meal). Stir the flour from the bottom of the bowl with the spatula. Repeat with the second 1/2 of the stick of butter. Repeat with the shortening.  Alternately, use Cuisinart for these steps.

Drizzle the ice water over the dough in 2 tablespoon amounts. Using the rubber spatula, cut with the blade side until the mixture looks evenly moistened and begins to form small balls. Press down on the dough with the flat side of the spatula. If the balls of dough stick together, you have added enough water, if not, add more water.

Divide the dough in half, press each into a round flat disk, and wrap in plastic. Refrigerate 30 minutes.

Roll each half out. Place the first rolled dough in the pie pan. Cut the edges right along the edge of the pie pan. Dip your finger in the remaining ice water and pat the edges of the pie dough to moisten slightly. Fill with pie filling, then place second rolled dough over the filling. Cut the edges of the upper dough about 1/4″ beyond the edge of the pie pan. Fold upper crust under lower crust, then pinch the edges together. Cut a cute little design in the top, then place in oven.

Cooking Light Magazine