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Pate Brisee for Mrs. Dunlinson’s Plate Cakes
Recipe Summary
Yield: Makes 2 nine-inch crusts
Ingredients
Ingredient Checklist
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) cold unsalted butter, cut into small pieces
Gallery
Pate Brisee for Mrs. Dunlinson’s Plate Cakes
Recipe Summary
Yield: Makes 2 nine-inch crusts
Gallery
Pate Brisee for Mrs. Dunlinson’s Plate Cakes
Pate Brisee for Mrs. Dunlinson’s Plate Cakes
Pate Brisee for Mrs. Dunlinson’s Plate Cakes
Recipe Summary
Yield: Makes 2 nine-inch crusts
Recipe Summary
Yield: Makes 2 nine-inch crusts
Yield: Makes 2 nine-inch crusts
Makes 2 nine-inch crusts
Ingredients
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup (2 sticks) cold unsalted butter, cut into small pieces
Directions
In the bowl of a food processor, combine flour, salt, and sugar. Add the butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
With machine running, add 1/4 to 1/2 cup ice water, in a slow, steady stream through the feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time. Divide dough into two equal parts. Flatten each ball into a disk; wrap in plastic. Chill at least 1 hour. Dough may be stored, frozen, up to 1 month.
Reviews
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Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Pate Brisee for Mrs. Dunlinson’s Plate Cakes
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Reviews:
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All Reviews for Pate Brisee for Mrs. Dunlinson’s Plate Cakes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
