Pâte Brisée

Method

1. In a bowl, combine 200g all-purpose flour (type 00), 100g cold butter, a pinch of salt, and 50g cold water.
2. Mix with a mixer until smooth and homogeneous.
3. Briefly work the dough with your hands to make it compact.
4. Flatten the dough according to your mold size (20 cm diameter).
5. Cover with plastic wrap and refrigerate for about 45 minutes.