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51
PÂTE BRISÉE
This versatile dough can be used for sweet or savory treats.
Makes two, single-crust 9-inch pies or one, 9-inch
double-crust pie
1. Insert the chopping blade into the work bowl of the
food processor. Add the fl our and salt and process
on Low for 10 seconds to sift. Add the butter and
pulse until the mixture resembles coarse crumbs.
2. Pour in water 1 tablespoon at a time and pulse until
mixture just forms a dough – you may not need all of
the water. Divide dough equally into two pieces and
form each into a fl at disc; wrap in plastic wrap and
refrigerate until ready to use.
NOTE: As long as it is well wrapped, this pastry freezes
well for up to 6 months.
Nutritional information per double-crust serving
(based on 12 servings):
Calories 200 (66% from fat) • carb. 15g • pro. 2g • fat 15g
sat. fat 9g • chol. 40mg • sod. 190mg • calc. 0mg fi ber 0g
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
fi ber 0g
2 CUPS UNBLEACHED, ALL-PURPOSE
FLOUR
1 TEASPOON KOSHER SALT
16 TABLESPOONS (2 STICKS)
UNSALTED BUTTER, COLD,
CUT INTO ½-INCH CUBES
¼ CUP ICE WATER
DOUGHS/BREADS
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