Pâte Brisée

Ingredients

• 273 g bread flour (2 cups)
  
• 11 Tbsp chilled butter (1 stick + 3Tbsp)
• ½ tsp salt
  
• 5 to 6 Tbsp cold water

Directions

• Work the butter into a bowl with the flour/salt mixture - butter should be broken up into small balls
• Make a well in the bowl and put in 5 Tbsp of water, stir with finger from the center outwards and work with hands until all of the water is incorporated. Dough should not stick to the fingers or the bowel. If the dough is still crumbly, add the 6th Tbsp of water. I always do as I am in a low humidity environment so my flour is very dry
• Chill covered for at least an hour
• First roll, on either a floured silicon mat or floured cutting board, start with your hands and press the dough outwards, then go to a rolling pin. Try to roll into a rectangle. When between 1/4 to 1/8 inch thick, fold first like a letter into thirds and then fold in half along the other axis. Repeat this roll and then rest covered for at least 30 minutes or until ready to roll into the pie shell
• Roll out trying now for a circle of  10 to 11 inches  to be put into the 9 inch pie shell with overlap on the edges