Pate Brise (Pie Dough)
3 cups or 12 ounces Flour (or 2 cups cake flour and 1 cup all purpose flour)
7 ounce Butter, cold, cut into small squares
6 ½ Tablespoons Cold Water
In a bowl, sift your pastry flour (or the mix of cake and bread flours) in a bowl and add your cold, chopped butter. Using your fingertips work the butter into the flour until the mixture resembles coarse cornmeal or parmesan cheese. Make a well and add just enough ice water (could take less or more than the recipe calls for) to bring the dough together. Form into a disk and wrap tightly in plastic wrap. Chill for at least 2-3 hours before using. Can keep in fridge for 3-4 days or freeze for 3 months.