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Pate Brisee for Apricot Cherry Bake
Recipe Summary
Yield: Makes enough for one 9-inch doublecrust pie or 12 four-inch hand pies
Ingredients
Ingredient Checklist
2 1/2 cups all-purpose flour, plus more for work surface
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) chilled unsalted butter, cut into small pieces
1/4 to 1/2 cup ice water
Gallery
Pate Brisee for Apricot Cherry Bake
Recipe Summary
Yield: Makes enough for one 9-inch doublecrust pie or 12 four-inch hand pies
Gallery
Pate Brisee for Apricot Cherry Bake
Pate Brisee for Apricot Cherry Bake
Pate Brisee for Apricot Cherry Bake
Recipe Summary
Yield: Makes enough for one 9-inch doublecrust pie or 12 four-inch hand pies
Recipe Summary
Yield: Makes enough for one 9-inch doublecrust pie or 12 four-inch hand pies
Yield: Makes enough for one 9-inch doublecrust pie or 12 four-inch hand pies
Makes enough for one 9-inch doublecrust pie or 12 four-inch hand pies
Ingredients
Ingredients
- 2 1/2 cups all-purpose flour, plus more for work surface
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup (2 sticks) chilled unsalted butter, cut into small pieces
- 1/4 to 1/2 cup ice water
Directions
Place flour, salt, and sugar in a foodprocessor; pulse a few times to combine.Add butter; process until the mixture resembles coarse meal, about 10 seconds.With machine running, add ice water a few tablespoons at a time through thefeed tube, just until dough holds together.Do not process more than 30 seconds.
Turn out dough onto a floured worksurface. Divide in half, and flatten toformdisks. Wrap each in plastic; refrigerate at least 1 hour or overnight.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Pate Brisee for Apricot Cherry Bake
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Pate Brisee for Apricot Cherry Bake
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
