EASY PÂTE BRISÉE (SHORTCRUST PASTRY)

This is an easy fool-proof recipe for a classic French pastry dough, aka pate brisée, great for any recipe that needs a flaky pastry crust - pies, tarts, quiches, even empanadas / baked samosas. Enjoy!

Pate Brisee (Shortcrust Pastry)

Makes: 1 10-1/2 in. crust (enough for one quiche, pie or tart)

- 1-1/2 cups all-purpose flour

- 1 large pinch salt

- 8 tablespoons (1 stick) unsalted butter, chilled and cut in small pieces

- 3 to 4 tbsp chilled water

1. Put the flour and salt in the bowl of a food processor and process to mix.
2. Cut the butter in chunks and add it to the flour. Process it, using pulses, until the butter is incorporated into the flour and the mixture looks like coarse cornmeal.
3. With the food processor running, add water 2 tbsp at a time and process briefly, using pulses, just until the pastry beings to hold together in large clumps. A way to check is to take a few tbsp of the flour-butter-water mix and press into a clump. If it holds well, it's got enough water. If it crumbles, it needs more water, 1 tbsp at a time.
4. Remove the pastry onto a floured work surface and gather it into a ball.
5. Refrigerate for 15 min before using in any tart, pie or quiche recipe.