Recipe: Pâte Brisée

Makes enough dough for one 10-inch quiche

2 cups (300 g) all-purpose flour

½ teaspoon salt

1 stick (113 g) butter, cut into pieces and chilled

2 tablespoons water

1. To make dough with a food processor: Add flour and salt to a processor fitted with a steel blade. Process a few seconds. Add butter. Pulse until it appears crumbly and coarse. Add water a bit at a time, pulsing just until the dough forms into a ball and sticks together.

2. To make dough by hand: Sift flour and salt into a bowl or on a clean surface. Rub butter in with your fingertips until the combination appears crumbly and coarse. Make a well in the center. Add 1 tablespoon of water to start. Stir it in by making circles with your index finger, adding more water until it forms a soft dough.

3. Form into a disc, dust with flour and wrap in plastic. Let rest in the fridge for at least 30 minutes or up to 1 day. Roll out as directed in the recipe.

From "The Sharper Your Knife, The Less You Cry: Love, Laughter and Tears

at the World's Most Famous Cooking School" by Kathleen Flinn