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Recipe Summary
prep: 10 mins
total: 1 hr 10 mins
Yield: Makes 4 disks
Ingredients
Ingredient Checklist
2 1/2 cups all-purpose flour, plus more for dusting
1 tablespoon sugar
2 teaspoons coarse salt
2 sticks cold unsalted butter, cut into pieces
1/3 to 1/2 cup ice water
Gallery
Recipe Summary
prep: 10 mins
total: 1 hr 10 mins
Yield: Makes 4 disks
Gallery
Recipe Summary
prep: 10 mins
total: 1 hr 10 mins
Yield: Makes 4 disks
Recipe Summary
prep: 10 mins
total: 1 hr 10 mins
Yield: Makes 4 disks
prep: 10 mins
total: 1 hr 10 mins
prep:
10 mins
total:
1 hr 10 mins
Yield: Makes 4 disks
Makes 4 disks
Ingredients
Ingredients
- 2 1/2 cups all-purpose flour, plus more for dusting
- 1 tablespoon sugar
- 2 teaspoons coarse salt
- 2 sticks cold unsalted butter, cut into pieces
- 1/3 to 1/2 cup ice water
Directions
Pulse together flour, sugar, and salt in a food processor. Add butter and pulse until mixture resembles coarse crumbs with some small pea-size pieces remaining. Add 1/3 cup ice water and pulse until mixture holds together when pinched. If too dry, add more water, 1 tablespoon at a time.
Transfer dough to a lightly floured surface and knead once. Divide into 4 pieces. Pat into disks and wrap each in plastic wrap. Refrigerate at least 1 hour and up to 1 day, or freeze up to 3 months; thaw overnight in refrigerator before using.
Reviews
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Reviews
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Add Rating & Review
All Reviews for Pate Brisee for Strawberry-Cream-Pie Cake
- of Reviews
Reviews:
Most Helpful
Most Helpful
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All Reviews for Pate Brisee for Strawberry-Cream-Pie Cake
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
