Pie Dough, Pâte Brisee

Pâte Brisée is a 3-2-1 dough. Like how for pâte Sucrée dough can be sometime be referred to as a 1-2-3 dough. A few other ingredients are usually added to make the dough taste better then just flour, fat, and water. The beauty of the nickname for the dough is that it tells you the method of preparation.

100% Pastry flour

66.6% Butter

33.3% Water

1% Salt

MOP: Well method

• Sift dry ingredients into a bowl
• Use your fingers to cut the butter into smaller pieces about the size of peas for a mealy dough, dough intended to be for the bottom crust (walnut sized pieces for a flakey dough).
• Make a well in the middle of the flour and pour the water in. Bring the flour into a dough gently, being careful not to over work.
• Press the dough into a rectangle shape between plastic wrap. Lay flat on a sheet pan and refrigerate to relax the gluten for an ideal minimum of an hour.