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Pie crust: Make it from scratch

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Pate Brisee (Flaky Tart Dough)
Adapted from The International Culinary Center

Yield: one 8-9 inch tart

  • 5 ounces cake flour (little more than 1/2 cup)
  • 1/4 teaspoon salt
  • 1/4 teaspoon sugar
  • 4 tablespoons cold butter
  • 1 egg

1. Place cake flour, salt and sugar in a mixer bowl fitted with the paddle attachment.

2. Add the cold butter that has been cut into 1/2 inch cubes.

3. Turn the mixer on slow and mix the ingredients until the butter pieces are approximately the size of dried lentils.

4. Add the egg to the dough gradually, until it is soft and shaggy.

5. Work the dough on your counter to make it homogenous

6. Wrap the dough in plastic and refrigerate until firm.

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Pate Sucree (Sweet Tart Dough)
Adapted from The International Culinary Center

Yield: one 8-9 inch tart
  • 1/2 cup powdered sugar
  • 9 oz butter, about 2 and 1/4 sticks
  • 3 eggs
  • 2 1/4 cup cake flour
  • 1/2 teaspoon baking powder

1. In a mixer fitted with the paddle attachment, cream the powdered sugar and butter until light and fluffy.

2. Add the eggs one at a time, making sure the mixture is homogeneous after each addition and before adding another egg.

3. Add the cake flour and baking powder all at once.

4. Mix slowly just to combine.

5. Wrap the dough and refrigerate until firm.

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