Pâte Brisée Pie Shells

• Recipe by Grace Parisi

Ingredients

1. 2 cups all-purpose flour
2. 1 teaspoon sugar
3. 1/4 teaspoon salt
4. 10 tablespoons cold unsalted butter, cut into 1-inch pieces
5. 1 large egg yolk mixed with 1/4 cup ice water 

Directions

1. In a food processor, pulse the flour with the sugar and salt. Add the butter and pulse until the mixture resembles coarse meal. Add the egg yolk and pulse until a crumbly dough forms.
2. Turn the dough out onto a lightly floured surface; knead 3 times until it just comes together. Pat the dough into two disks. Wrap in plastic and refrigerate for at least 30 minutes or overnight.
3. On a lightly floured work surface, roll each disk out to a 12-inch round. Fit each round into a 9-inch glass pie plate. Trim the overhang to 1 inch and fold the edge under itself, then crimp decoratively. Refrigerate until firm.

Make Ahead

The dough can be frozen for 1 month. The pie shells can be refrigerated overnight.