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Pate Brisee for Red Currant and Raspberry Pie
Recipe Summary
Yield: Makes enough for one 9- or 10-inch double-crust pie
Ingredients
Ingredient Checklist
2 1/2 cups all-purpose flour
1 teaspoon salt
1 cup (2 sticks) chilled unsalted butter, cut into small pieces
4 to 6 tablespoons ice water
Gallery
Pate Brisee for Red Currant and Raspberry Pie
Recipe Summary
Yield: Makes enough for one 9- or 10-inch double-crust pie
Gallery
Pate Brisee for Red Currant and Raspberry Pie
Pate Brisee for Red Currant and Raspberry Pie
Pate Brisee for Red Currant and Raspberry Pie
Recipe Summary
Yield: Makes enough for one 9- or 10-inch double-crust pie
Recipe Summary
Yield: Makes enough for one 9- or 10-inch double-crust pie
Yield: Makes enough for one 9- or 10-inch double-crust pie
Makes enough for one 9- or 10-inch double-crust pie
Ingredients
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup (2 sticks) chilled unsalted butter, cut into small pieces
- 4 to 6 tablespoons ice water
Directions
In a food processor, pulse flour, salt,and sugar until combined. Add butter,and process until mixture resemblescoarse meal, 20 seconds.
Pour 4 tablespoons ice water in asteady stream through feed tube, andpulse until dough just holds together;do not process more than 20 seconds. Ifdough is crumbly, add more ice water, 1tablespoon at a time.
Divide dough in half. Flatten eachhalfinto a disk; wrap in plastic. Refrigerate, at least 1 hour or overnight. Doughmay be stored, frozen, up to 1 month.
Reviews
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Reviews
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Add Rating & Review
All Reviews for Pate Brisee for Red Currant and Raspberry Pie
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
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Newest
All Reviews for Pate Brisee for Red Currant and Raspberry Pie
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
