Pâte Brisée

Here's a classic recipe for golden, buttery, flaky crust that's perfect for pies and quiches. A jillion paper-thin layers melt in your mouth with every bite; brown and crispy on the edge, and tender in the middle, just like Grandma used to make. (But better!) The trick, as with any great Pâte Brisée, is to keep everything super cold throughout the process. Try using lard or other fats for a slightly different texture. And always use a good pastry flour for best results.