PÂTE BRISÉE

Yield: 24 oz. / three 9" shells

12 oz. all-purpose flour (~2 ¼ c)

8 oz. unsalted butter, cold and cut in 1/2" cubes (2 sticks)

1 t. salt

4¼ oz cold water (~ ½ c.)

½ oz white vinegar (1 T)

Combine the water and vinegar.  Put the flour, salt and butter in a bowl, using “snapping” motion “sheet” butter into the flour.  Add ¾ of the water to the flour/butter mixture tossing the mixture gently with your fingers.  Empty bowl on counter and “knead” by hand a few times until the dough comes together in a ball.  If the dough feels too dry add the remaining water.  Wrap and chill the dough at least 1 hour before using.

To Blind Bake:

Roll the dough out on a floured surface and line a tart pan with the dough.  Chill several hours or overnight.  Preheat the oven 400^o F, cover with parchment paper and fill the paper with dried beans or rice.  Bake until set, 15 - 20 minutes.  Remove the paper and the beans and continue baking until the dough is lightly colored.