Thursday, January 1, 2009

Pâte brisée

French version of pie crust. A smooth flaky dough used for sweets, quiche and even pies (if shortening is not available). This dough is done in the same fashion as the piecrust.

9-inch pastry
Preparation time : 15 mins + 1 hour chilling
Printable Recipe


2 cups all-purpose flour
1/2 cup margarine or butter
1 tsp salt
1/3 cup cold water


1. In a large bowl, mix flour, salt. Add margarine.

2. Rub margarine into flour with fingers to obtain coarse crumbs.

3. Add cold water and incorporate with a fork. The pastry will amalgamate.

4. Finish by reassembling the pastry to a ball, do not overwork the pastry.

5. Place pastry ball into a plastic and let it in the fridge for at least an hour.

No comments:

Post a Comment


Related Posts Plugin for WordPress, Blogger...