Pâte Brisée

Pâte Brisée
Makes enough for two bottom crusts or a top and bottom
Print Recipe
Pâte Brisée
Makes enough for two bottom crusts or a top and bottom
Print Recipe
Ingredients
Instructions
  1. Pulse the flour, sugar, and salt in a food processor until they're combined.
  2. Add the butter and process until the mixture resembles coarse meal, about 10 seconds.
  3. With the machine running, add the ice water in a slow, steady stream...
  4. ... until the mixture just begins to hold together.
  5. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for one hour or up to three days (or freeze for up to one month; thaw in the refrigerator before using).
Recipe Notes

November 27, 2008
This is a really good tasting crust. I always use it for my pumpkin pie.

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