Reviews

Add Rating & Review

3 Ratings

5 star values:

                                  1

4 star values:

                                  1

3 star values:

                                  0

2 star values:

                                  1

1 star values:

                                  0

Back to Essential Pate Brisee

All Reviews for Essential Pate Brisee

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Gallery

Recipe Summary

Yield: Makes enough for two 8- to 11-inch tarts or single-crust pies, or one 8- to 10-inch double-crust pie

Ingredients

Ingredient Checklist

2 1/2 cups all-purpose flour, plus more for dusting

1 teaspoon salt

1 cup (2 sticks) unsalted butter, cut into small pieces

1/4 to 1/2 cup ice water

Gallery

Recipe Summary

Yield: Makes enough for two 8- to 11-inch tarts or single-crust pies, or one 8- to 10-inch double-crust pie

Recipe Summary

Yield: Makes enough for two 8- to 11-inch tarts or single-crust pies, or one 8- to 10-inch double-crust pie

Recipe Summary

Yield: Makes enough for two 8- to 11-inch tarts or single-crust pies, or one 8- to 10-inch double-crust pie

Yield: Makes enough for two 8- to 11-inch tarts or single-crust pies, or one 8- to 10-inch double-crust pie

Makes enough for two 8- to 11-inch tarts or single-crust pies, or one 8- to 10-inch double-crust pie

Ingredients

Ingredients

  • 2 1/2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, cut into small pieces
  • 1/4 to 1/2 cup ice water

Directions

Pulse flour and salt in a food processor to combine. Add butter; pulse until mixture resembles coarse crumbs with some larger pieces remaining. Evenly drizzle 1/4 cup ice water over mixture. Pulse until dough is crumbly but holds together when squeezed. If dough is too dry, add up to 1/4 cup more ice water, 1 tablespoon at a time, and pulse to combine.

Turn out dough onto a floured surface and divide dough in half, then shape each half into a disk. Wrap each half in plastic and refrigerate until firm, about 1 hour or up to 1 day. (Dough can be frozen up to 1 month; thaw overnight in refrigerator before using.)

Reviews

Add Rating & Review

3 Ratings

5 star values:

                                  1

4 star values:

                                  1

3 star values:

                                  0

2 star values:

                                  1

1 star values:

                                  0

Reviews

Add Rating & Review

3 Ratings

5 star values:

                                  1

4 star values:

                                  1

3 star values:

                                  0

2 star values:

                                  1

1 star values:

                                  0

Add Rating & Review

3 Ratings

5 star values:

                                  1

4 star values:

                                  1

3 star values:

                                  0

2 star values:

                                  1

1 star values:

                                  0

3 Ratings

5 star values:

                                  1

4 star values:

                                  1

3 star values:

                                  0

2 star values:

                                  1

1 star values:

                                  0

3 Ratings

5 star values:

                                  1

4 star values:

                                  1

3 star values:

                                  0

2 star values:

                                  1

1 star values:

                                  0
  • 5 star values:
  • 1
  • 4 star values:
  • 1
  • 3 star values:
  • 0
  • 2 star values:
  • 1
  • 1 star values:
  • 0

All Reviews for Essential Pate Brisee

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Essential Pate Brisee

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest