Tuesday, July 5, 2011

Pâte Brisée

For tarts, pies, or whatever your heart desires. Makes enough dough to one 9- or 10-inch pie/tart crust.

Ingredients:
1 1/4 C all-purpose flour
1 tsp sugar
1/8 tsp salt
1 stick (4 oz) unsalted butter, very cold, cut into small pieces
2 Tbsps vodka
2 Tbsps cold water
ice cubes

Put the vodka and cold water in a measuring cup or small bowl and add the ice cubes to keep it cold. In a food processor, pulse the flour, sugar, and salt to combine. Add the cold butter pieces and give the mixture ten 1-second pulses (the mixture should resemble a course cornmeal). To the flour mixture in the processor, sprinkle 2 tablespoons of the iced vodka/water mixture. Pulse the mixture again, adding a tablespoon of liquid at a time (don't feel the need to use the entire 1/4 cup of liquid), until a dough forms. Remove from the food process and form into a ball. Place the ball of dough on a sheet of plastic wrap, press it into a 6-inch disk, wrap, and chill in the refrigerator for at least an hour or overnight (or freeze it if you're not going to use it in a day). Can be frozen for up to a month. Thaw on the counter before rolling.

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