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Recipe Summary
Yield: Makes 2 small disks
Ingredients
Ingredient Checklist
2 1/2 cups all-purpose flour
1 tablespoon sugar
Salt
2 sticks plus 2 tablespoons chilled unsalted butter, cut into small pieces
1/4 to 1/2 cup ice water
Gallery
Recipe Summary
Yield: Makes 2 small disks
Gallery
Recipe Summary
Yield: Makes 2 small disks
Recipe Summary
Yield: Makes 2 small disks
Yield: Makes 2 small disks
Makes 2 small disks
Ingredients
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tablespoon sugar
- Salt
- 2 sticks plus 2 tablespoons chilled unsalted butter, cut into small pieces
- 1/4 to 1/2 cup ice water
Directions
Pulse flour, sugar, and 1 teaspoon salt in a food processor to combine. Add butter, and pulse until pea-size clumps form. Drizzle 1/4 cup ice water over flour mixture; pulse until mixture just begins to hold together when pinched. (If too dry, drizzle with more water, 1 tablespoon at a time, and pulse a few more times.)
Divide dough in half and transfer each to a piece of plastic wrap; cover, and press each into a disk. Refrigerate until firm, at least 1 hour.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Pate Brisee for Perfect Pumpkin Pie
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Pate Brisee for Perfect Pumpkin Pie
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
