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Home > Pies - Pastries > Pastry
Pate Brisee
Yields: 1 - 9 inch crust
Ingredients:
- 1 1/2 cups flour
- 3/4 teaspoon salt
- 9 tablespoons unsalted butter, cold
- 6 tablespoons ice water
Combine the flour and salt in the bowl of a food processor and process a few
seconds to mix. Quarter the 3/4 stick of butter lengthwise and cut into 1/4-inch
pieces. Scatter the cubes of butter evenly over the flour. Pulse the machine
until the butter pieces are about the size of lentils.
Place half the ice water in the bottom of a bowl. Turn the flour/butter mixture
onto it and pour the remaining water evenly over the top. Using a large rubber
spatula, fold the mixture until it is evenly moistened. Squeeze it; it should
hold together. If not, sprinkle in a little more water and gently mix.
Turn the mixture out on the table and quickly fraiser: using the palm of your
hand, push sections of the dough away from you against the table. Gather the
dough together and fraiser any portions that were missed. Form the mass into
whatever shape you will be rolling out (ie, disk for round, cylinder for
rectangle), and wrap in plastic wrap. Chill for at least 30 minutes or up to 3
days. Dough can be frozen for up to 3 months.
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