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11-28 Pate Brisée -crust for sweet or savory pies

This pie crust is made from butter, as opposed to shortening. It can be used for berry pie or savory things like chicken pot pies.
This recipe makes two crusts.

Combine in food processor:
2 1/2 c flour or replace a 1/2 c with almond meal for almond crust
1 t salt
1 t sugar or brown sugar if using almond meal
Add:
1 cup unsalted butter, very cold and cut into 1/2 cubes and frozen for 15+ minutes
Pulse to mix so that it ends up coarse, with pea size butter pieces.
Add one Tablespoon at a time:
6-8 T ice water
only add until dough starts to clump, check by pinching dough.
Form two patties, if dough doesn't stick together, you need to add more water. Wrap tightly and refrigerate for at least an hour or up to 2 days.
When ready to use, allow dough to rest 5 minutes or so at room temperature before rolling out.

If your recipe calls for a pre-baked crust, line with foil or parchment paper and fill with uncooked rice then bake for 10-15 minutes in 350 degree oven. Remove rice and poke holes in bottom with a fork then bake 15 minutes more until golden. Allow to cool before adding filling.

Some chefs recommend freezing the crust first before pre-baking to help the sides not sink down.

For upper crusts, sprinkle with sugar for glitter or brush with a beaten egg & milk mixture to make then shiny.
If you want to decorate your pie, use the upper crust dough to make cut outs - like leaves - and then layer them on your pie filing.
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