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Pâte Brisée Pie Shells

  • SERVINGS: Makes two 9-inch pie shells
  • MAKE-AHEAD
  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
  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. Serve With Caramelized Apple-Pecan Pie with Calvados
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