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Pate Brisee for Mini Blackberry Pies
Credit:
Victoria Pearson
Recipe Summary
Yield: Makes enough for 6 double-crust 4-inch pies
Ingredients
Ingredient Checklist
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
8 ounces (2 sticks) cold unsalted butter, cut into small pieces
1/4 to 1/2 cup ice water
Gallery
Pate Brisee for Mini Blackberry Pies
Credit:
Victoria Pearson
Recipe Summary
Yield: Makes enough for 6 double-crust 4-inch pies
Gallery
Pate Brisee for Mini Blackberry Pies
Credit:
Victoria Pearson
Pate Brisee for Mini Blackberry Pies
Credit:
Victoria Pearson
Pate Brisee for Mini Blackberry Pies
Recipe Summary
Yield: Makes enough for 6 double-crust 4-inch pies
Recipe Summary
Yield: Makes enough for 6 double-crust 4-inch pies
Yield: Makes enough for 6 double-crust 4-inch pies
Makes enough for 6 double-crust 4-inch pies
Ingredients
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 8 ounces (2 sticks) cold unsalted butter, cut into small pieces
- 1/4 to 1/2 cup ice water
Directions
Pulse flour, salt, and sugar in a food processor until combined. Add butter, and process until mixture resembles coarse meal, about 10 seconds. With the machine running, add water in a slow, steady stream until mixture just begins to hold together.
Shape dough into 2 disks. Wrap each in plastic, and refrigerate 1 hour to 2 days (or freeze for up to 1 month; thaw in refrigerator before using).
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Pate Brisee for Mini Blackberry Pies
- of Reviews
Reviews:
Most Helpful
Most Helpful
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Newest
All Reviews for Pate Brisee for Mini Blackberry Pies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
