This recipe for pâte brisée is my go to pie crust recipe. It works with both sweet and savory fillings. It can be made quickly in a food processor. Also it stays flaky if you need to reroll your crust. If you don’t have a food processor you could always form it by hand. The butter must be at a cool room temperature to blend correctly. I usually make the dough the day before baking to prevent shrinkage. This makes a large batch, as large as my food processor can handle. Freeze what you don’t need and save time later.
Yields 2 lb/ 910 g