Pate Brisee (Pastry Dough)
- 10 tablespoons chilled butter, cut into 1/4 inch pieces
- 1 1/2 cups all purpose flour
- 1/4 teaspoon salt
- 3 to 5 tablespoons of ice water
Place flour in a food processor and distribute salt butter pieces over flour. Pulse until the butter in integrated into the flour. It will look sandy at this point.
Remove the top from the food processor and while pulsing, slowly pour in half the water. Add only enough water for the dough to ball up while being processed.
Place the ball on piece of cellophane, wrap tightly and put in refrigerate for 20 minutes. (Do not skip this step).
Remove the dough from the refrigerator, and dust a piece of parchment paper with a little flour. Dust a rolling pin and roll the dough to approximately 1/8 inch thickness. The dough will easily transfer from the parchment paper to the pie plate.
This makes one pie crust for and 8 to 9 inch pastry dish. For a double-sided pie, make two separate batches of pate brisee.
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