Pate Brise

Pate Brise is always good the have on hand. (It does not take long to put together either.) I usually make some and keep in the refrigerator for when I desire a quiche, pot pie, quick dessert; it's usefullness is endless! Pate Brise (a.k.a  Pie Dough)

2 ½ cups of AP Flour

1 tsp of salt

1 tbsp of granulated sugar

1 & 1/2 cup of butter (cold and cut into small pieces)

¼ cup of water (chilled) First, combined the dry ingredients in the bowl of a standing mixer.

Next, add the chilled butter and mix on low until your butter is in small - pea size - peices. While still mixing slowly pour in your chilled water and mix until all ingredients come together and form a dough. Remove the dough from the bowl, wrap in plastic and chill for at least an hour.

Finally, place your chilled dough on a floured workspace. (This is enough dough for at least two 9 inch pies so cut the amount you think you will need and wrap the rest and place back in your refrigerator to chill.) With the dough you are using, flour well , and roll out into the shape you desire. You are free to shape and use your dough as needed.