Pâte Brisée

180 g AP flour
1/2 C cold butter

1/4 C ice water

Place flour into large bowl.

Cut butter into flour until the size of peas.

Sprinkle in just enough water to bring the dough together.

Dough should not be fully blended for a proper fraisage.

Spread dough onto large work surface in a horizontal line.

With the heel of your hand, rapidly press dough in 3-5" streaks.

Scrape dough together with bench scraper.

Form dough into a disc and wrap tightly at least 2 hours.

On a floured surface, roll dough to 1/8".

Line tart pan with parchment.
Gently press dough into pan.
With a rolling pin, roll over the top of the pan to trim excess.
Dock the bottom with a fork and freeze at least 30 mins.
Preheat oven to 375.
Place tart pan on baking tray and line with foil and pie weights.

Bake about 20 mins or until edges start to brown.

Remove pie weights.

Bake with filling as desired.

Alternatively, finish baking another 5-10 mins or until golden brown.
Let cool.

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