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Pate Brisee for Rum-Vanilla Cream Pie
Credit:
Johnny Miller
Recipe Summary
Yield: Makes two 9-inch crusts
Ingredients
Ingredient Checklist
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
8 ounces (1 cup) cold unsalted butter, cut into small pieces
1/4 to 1/2 cup ice water
Gallery
Pate Brisee for Rum-Vanilla Cream Pie
Credit:
Johnny Miller
Recipe Summary
Yield: Makes two 9-inch crusts
Gallery
Pate Brisee for Rum-Vanilla Cream Pie
Credit:
Johnny Miller
Pate Brisee for Rum-Vanilla Cream Pie
Credit:
Johnny Miller
Pate Brisee for Rum-Vanilla Cream Pie
Recipe Summary
Yield: Makes two 9-inch crusts
Recipe Summary
Yield: Makes two 9-inch crusts
Yield: Makes two 9-inch crusts
Makes two 9-inch crusts
Ingredients
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 8 ounces (1 cup) 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 ice water in a slow, steady stream until mixture just begins to hold together.
Shape dough into 2 disks. Wrap each in plastic, and refrigerate until firm, about 1 hour (or up to 2 days).
Reviews
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Reviews
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Add Rating & Review
All Reviews for Pate Brisee for Rum-Vanilla Cream Pie
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Reviews:
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All Reviews for Pate Brisee for Rum-Vanilla Cream Pie
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
