Pate brisee is the French version of classic pie or tart pastry. Pressing the dough into a disc rather than shaping it into a ball allows it to chill faster. This will also make the dough easier to roll out, and if you freeze it, it will thaw more quickly.
This has been my pie crust recipe for over 20 years. It is reliable, flaky, easy to work, and produces a perfect crust every single time.
1 teaspoon salt
1 teaspoon sugar
1/4 to 1/2 cup ice water
In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.
To use, roll out between sheets of parchment paper. Roll out, fold, repeat, to get wonderful flakey layers.
For blind baking: Bake at 375 F with parchment and pie weights for roughly 20+ minutes or until it looks 99% done (factor in slight carry-over).
All other baking times will vary, depending on what you’re making: filled custard pie, filled fruit pie, tarts, hand pies, quiche, etc.