Pate Brisee

evelyn/athens's Note:

A versatile pastry for sweet and savoury pies and tarts.

• Total Time: 15 mins
• Prep Time: 15 mins
• Cook Time: 0 mins

Ingredients:

Yield: 1 tart sh ...

• 1 ¼ cups all-purpose flour
• ¼ cup butter , cold,cut into ½ inch bits
• ½ teaspoon sugar
• 1⁄8; teaspoon salt
• ¼ cup ice water , approximately

Directions:

1. Put flour into mixing bowl.
2. Add butter and sugar and salt.
3. With hands, break butter into flour.
4. The bits of flour should remain visible as pea-size bits throughout the flour.
5. Add enough water and knead just enough for the ingredients to hold together.
6. Wrap in plastic wrap and refrigerate until firm.

Reviews

[spatchcock]

Used this for Evelyn's own Squash, Apple and Onion Tart (#61126). Very easy to make--indeed, I just used my hands, threw it in the fridge and rolled it out. No fuss, not very much muss, and very tasty (the dough is--I haven't actually cooked it since I froze the tart for later cooking.) thanks for another terrific recipe, evelyn!!

[Liara]

I had a little trouble with this recipe, even without the water the dough was too soft, so i didn't bother to knead it and just pressed it into the pan and stuck it into the fridge. It could just be that it was a really hot and humid day here. It still tasted great though. Thanks!

[Marlitt]

Very easy pastry to make. I liked the texture. I'll be using this one again. Thank you