Pâte Brisée
 
Makes 1 (9-inch) crust
Ingredients
  • 1½ cups (188 grams) all-purpose flour
  • 1½ teaspoons (6 grams) granulated sugar
  • ½ teaspoon (1.5 grams) kosher salt
  • ½ cup (113 grams) cold unsalted butter, cubed
  • ¼ cup (60 grams) ice water
Instructions
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat flour, sugar, and salt at low speed until combined. Increase mixer speed to medium-low. Add cold butter, and beat until mixture is crumbly. With mixer running, add ¼ cup (60 grams) ice water, beating until dough comes together. Turn out dough, and shape into a disk. Wrap tightly in plastic wrap, and refrigerate for at least 30 minutes or up to 3 days, or freeze for up to 2 months.
Notes
Chilling the Pâte Brisée dough is crucial. The butter needs to stay cold, and the flour needs time to fully absorb water before it’s rolled out. If you refrigerate the dough longer than 30 minutes, let it stand at room temperature for 10 minutes before rolling it out. Let frozen dough fully thaw in the refrigerator before using.
Recipe by Bake from Scratch at https://bakefromscratch.com/honey-nut-pie/