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48
DOUGHS/BREADS
PÂTE BRISÉE
This versatile dough can be used for sweet or savory treats.
Makes two single-crust 9-inch pies/tarts or one
9-inch double-crust pie
Active Time: 5 minutes (for preparing dough)
Inactive Time: 30 minutes (minimum recommended
resting time)
1. Insert chopping blade into work bowl of the food
processor. Add the flour and salt and process on Low
for 10 seconds to sift. Add the butter and pulse until
the mixture resembles coarse crumbs, about 6 to
8 pulses.
2. Pour in water 1 tablespoon at a time and pulse until
mixture starts to come together – you may not need
all of the water. (To test if the dough is hydrated well,
remove cover and pinch the mixture. If it holds, it
is done.)
3. Transfer onto a lightly floured surface and knead once
or twice to bring together. Divide dough equally into
two pieces and form each into a flat disk; wrap in
plastic and refrigerate until ready to use, a minimum
of 30 minutes.
Note: As long as it is well wrapped, this pastry freezes
well for up to 6 months.
Nutritional information per single-crust serving
(based on 12 servings):
Calories 100 (66% from fat) • carb. 7g • pro. 1g • fat 7g
•sat. fat 5g • chol. 20mg • sod. 95mg • calc. 0mg • fiber 0g
2 CUPS UNBLEACHED, ALL-PURPOSE
FLOUR
1 TEASPOON KOSHER SALT
16 TABLESPOONS (2 STICKS)
UNSALTED BUTTER, COLD AND CUT
INTO ½-INCH CUBES
1
⁄3
CUP ICE WATER
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