• 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup butter
  • 1/2 to 3/4 cup water


Sift flour and salt; rub in butter with fingertips. Make well in center; add water a little at a time. The index finger is really best to do this, or use a fork and stir in spiral fashion, beginning at inside of well and gradually moving to outer edge. Dough should be soft enough to gather up into a ball, but not sticky. Roll in foil; refrigerate for 2 to 24 hours before using. Can be stored a week or more.

Yield enough for 9-inch pie plate.

Print this recipe

Submitted 6/13/05.
Source: The Encyclopedia of Creative Cooking
Submitted By: Shelly Black
French Pie Pastry (pate brisee)