Pate Brisee

Total Time:
30 min
Prep:
30 min

Level:
Easy

Ingredients
  • 1 1/2 cups flour
  • 3/4 teaspoon salt
  • 9 tablespoons unsalted butter, cold
  • 6 tablespoons ice water
Directions

Combine the flour and salt in the bowl of a food processor and process a few seconds to mix. Quarter the 3/4 stick of butter lengthwise and cut into 1/4-inch pieces. Scatter the cubes of butter evenly over the flour. Pulse the machine until the butter pieces are about the size of lentils.

Place half the ice water in the bottom of a bowl. Turn the flour/butter mixture onto it and pour the remaining water evenly over the top. Using a large rubber spatula, fold the mixture until it is evenly moistened. Squeeze it; it should hold together. If not, sprinkle in a little more water and gently mix.

Turn the mixture out on the table and quickly frisage: using the palm of your hand, push sections of the dough away from you against the table. Gather the dough together and frisage any portions that were missed. Form the mass into whatever shape you will be rolling out (ie, disk for round, cylinder for rectangle), and wrap in plastic wrap. Chill for at least 30 minutes or up to 3 days. Dough can be frozen for up to 3 months.


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    Excellent rich pastry. I believe there's a typo in the ingredient list. It should be 6 tablespoons of butter -- NOT 9. The directions say to cut the 3/4 stick of butter (6 tablespoons into the flour mixture. 
     
    I've made it with 9 and it's REALLY rich. Now I'm using 8. I made some potato and onion gallette with this, and my wife made a peach pie with the pastry. All delicious
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