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    You are in: Home / Recipes / Pate Brisee Recipe
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    Pate Brisee

    Average Rating:

     4 Total Reviews

    Showing 1-4 of 4

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    • on March 12, 2004

      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!!

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    • on August 06, 2007

      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!

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    • on June 10, 2007

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

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    • on July 05, 2006

      This was good! I had alittle bit of trouble baking it and after about 15 minutes, there we a whole lot of bubbles so I took it out of the oven.(It could have been me who caused that, I am new to making pies) I also used Butterscotch Pie Butterscotch Pie for the filling! Thanks for the recipe!

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    Nutritional Facts for Pate Brisee

    Serving Size: 1 (275 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 983.7
     
    Calories from Fat 428
    43%
    Total Fat 47.5 g
    73%
    Saturated Fat 29.3 g
    146%
    Cholesterol 122.0 mg
    40%
    Sodium 621.8 mg
    25%
    Total Carbohydrate 121.3 g
    40%
    Dietary Fiber 4.2 g
    16%
    Sugars 2.5 g
    10%
    Protein 16.6 g
    33%
    Detailed Nutrition Values About Nutrition Info

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