Pate Brisee2

Submitted by AliciaGski

"Very strong pie crust that takes a beating and doesn't require attention to details. Great for fruit filled pastry cookies (folded over or sealed like ravioli). Dough browns nicely. Great to use up "gift" jellies and jams."

 

• Ready In: 35mins
• Ingredients: 6
• Yields: 2 pie crusts

ingredients

• 1 1⁄2 cups all-purpose flour, plus
• 1⁄4 cup flour, for kneading surface
• 1⁄4 cup unsalted butter
• 3 tablespoons shortening
• 2 tablespoons sugar
• 1⁄3 cup ice water

directions

1. Cut butter and shortening into the flour.
2. Dissolve the sugar in the iced water, then dribble into the flour while mixing.
3. Knead it on a floured surface (wax paper doesn't work too well with this dough) until you see no lumps of butter or shortening.
4. Divide so you can work with only portions of the dough.
5. Refrigerate for two hours, before filling as a pie or cookie.