Pate Brisée - French Shortbread Pastry Dough
Ready In: 1 hr 20 mins
Serves: 4-6
Yields: 1 pastry shell
Ingredients
- 3 ounces unsalted butter
- salt
- 6 ounces flour
- 1 egg yolk, medium size
- 1 tablespoon water
Directions
- Drop the butter in a warmed bowl and soften it to a cream with a wooden spoon.
- Add a pinch of salt to the flour and sift it into a mixing bowl. Make a well in the center and drop in the butter, egg yolk, another pinch of salt and the cold water.
- Mix these ingredients together with a wooden spoon, holding the bowl with the other hand. Combine well. adding a second tsp of cold water if necessary, until a soft ball is formed.
- Wrap in greaseproof paper and refrigerate for 30 minutes.
- Roll out the pastry, fold into four and roll out again. Fold a second time and refrigerate for 30 minutes before use.
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