Pâte brisée master recipe

MAKES ENOUGH FOR 10 PIE CASES

You will need

285 g (10 oz) cold unsalted butter

75 g (2¾ oz) cold water

375 g (13 oz) plain (all-purpose) flour

7.5 g (¼ oz) salt

STEP

No1

PUT the butter and water into the bowl of an electric mixer fitted with the beater attachment. Mix on low speed until the butter starts to break down.

STEP

No2

ADD the flour and salt and mix until just combined.

Step

No3

CHECK the texture: there should be lumps of butter still visible.

STEP

No4

TURN out the dough onto the benchtop and work with a smearing motion using the palm of your hand. Extend your arm fully away from you and stretch the dough until the butter seems to be smeared.

STEP

No5

WRAP the dough in plastic wrap and refrigerate for 1–2 hours before use.