Recipe courtesy of Cheryl Smith
Pate Brisee
Getting reviews...
- Yield: 2 (9-inch) shells or 10 (3-inc
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1444
- Total Fat
- 94 g
- Saturated Fat
- 59 g
- Carbohydrates
- 134 g
- Dietary Fiber
- 5 g
- Sugar
- 7 g
- Protein
- 18 g
- Cholesterol
- 244 mg
- Sodium
- 765 mg
- Yield: 2 (9-inch) shells or 10 (3-inc
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1444
- Total Fat
- 94 g
- Saturated Fat
- 59 g
- Carbohydrates
- 134 g
- Dietary Fiber
- 5 g
- Sugar
- 7 g
- Protein
- 18 g
- Cholesterol
- 244 mg
- Sodium
- 765 mg
Ingredients
Directions
- In a food processor, combine flour, salt, and sugar, then pulse 3 times to incorporate. Add butter and pulse until ingredients look and feel like coarse meal. Now add water and pulse until a ball of dough is formed. Do not overmix. Turn dough out onto plastic wrap, cover, and refrigerate for at least 1 hour before rolling out.
