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Perfect Pate Brisee
Recipe Summary
Yield: Makes two 9-inch crusts
Ingredients
Ingredient Checklist
2 3/4 cups all-purpose flour
2 teaspoons sugar
1 1/4 teaspoons salt
9 ounces (2 1/4 sticks) cold unsalted butter, cut into small pieces
7 tablespoons ice water, plus more if needed
Gallery
Perfect Pate Brisee
Recipe Summary
Yield: Makes two 9-inch crusts
Gallery
Perfect Pate Brisee
Perfect Pate Brisee
Perfect Pate Brisee
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 3/4 cups all-purpose flour
- 2 teaspoons sugar
- 1 1/4 teaspoons salt
- 9 ounces (2 1/4 sticks) cold unsalted butter, cut into small pieces
- 7 tablespoons ice water, plus more if needed
Directions
Pulse flour, sugar, and salt in a food processor until combined. Add butter; process until mixture has pieces ranging in size from crumbs to 1/2 inch, about 12 seconds. Add ice water; process until just incorporated but dough is not wet or sticky, no more than 20 seconds. Squeeze a small amount of dough: It should just hold together. If it doesn’t, continue to pulse in more ice water, 1/2 tablespoon at a time, and then test again.
Halve dough; wrap each in plastic. Roll to 1/2 inch thick. Refrigerate 1 hour or up to 2 days, or freeze up to 3 weeks.
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Add Rating & Review
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Reviews:
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All Reviews for Perfect Pate Brisee
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
