Basic Brisee Dough
Good for pies. tarts, sweet and savories
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Basic Brisee Dough
Good for pies. tarts, sweet and savories
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| Servings | Prep Time |
| 2disks | 20minutes |
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Ingredients
- 2cups flour300g
- 2sticks unsalted butter225g
- 1teaspoon salt
- 1teaspoon sugaradd only if making sweet dough
- 1/4 to 1/2cup iced water
- 1teaspoon white or cider vinegaroptional for a less elastic dough, prevents shrinkage
Instructions
- In the bowl of a food processor, combine flour, salt, and sugar. Add butter cut in small cubes and very chilled, process until the mixture resembles coarse meal, 8 to 10 seconds. You will be able to still see butter particles.
- With the machine running, add ice water and vinegar if using, in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
- Finish the dough by hand by gently working it until it sticks together.
- Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.
Recipe Notes
Decrease butter to 175g for a less crumbly and more compact dough. You can flavor it with lemon zest, orange , almond flavoring, cocoa powder, rum or cognac, parmesan, cheddar etc.