Pâte Sucrée (Sweet Pie Crust)

Step 1

Add the flour, sugar and salt to the bowl of a food processor.

Step 2

Process for 30 seconds to combine and pulverize the sugar.

Step 3

Add in the butter and pulse 5 times.

Step 4

With the motor running pour pour in the cold water in a steady stream into the flour mixture. The dough should be crumbly and it should hold together when squeezed. If the dough is too dry drop in more water until it holds together.

Step 5

Empty the flour mixture onto a work surface and spread the mixture out into a rough horizontal line in front of you. Fraisage the dough by taking the heel of your hand smear a small pile of dough into a thin line. Repeat this process until most of your dough has been worked (see note) and the dough is cohesive.

Step 6

Using a bench scraper, scrape up the dough in chunks and stack it into two piles.

Step 7

Place each in a piece of plastic wrap and wrap tightly.

Step 8

Using a rolling pin, roll the dough out until until it stretches to the corner of the plastic wrap.

Step 9

Refrigerate for at least 2 hours, but preferably overnight