My F&W
quick save (...)

Pâte Brisée

  • SERVINGS: ENOUGH DOUGH FOR SIX 4-INCH DOUBLE-CRUSTED POTPIES OR TWO 9-INCH TART SHELLS
  • MAKE-AHEAD
  1. 2 cups all-purpose flour
  2. 3/4 teaspoon salt
  3. 1 stick plus 2 tablespoons (5 ounces) cold unsalted butter, cut into tablespoons
  4. 1 large egg yolk
  5. 1/4 cup ice water
  1. In a food processor, pulse the flour with the salt. Add the butter and pulse until the mixture resembles coarse meal. In a small bowl, whisk the egg yolk with the water. With the machine on, slowly add the egg mixture and process until the dough just comes together.
  2. Turn the dough out onto a work surface and gather it together. Gently knead the dough 3 times, then form it into an 8-inch log or 2 disks. Wrap the dough in plastic and refrigerate for at least 1 hour or overnight.
Make Ahead The dough can be frozen for up to 1 month.
You Might Also Like

Ratings

Average Rating

(1)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.