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BASICS
PÂTE BRISÉE
Makes two single crust 9-inch tarts/pies, or one
double-crust pie, 24 servings
Approximate preparation time: 5 minutes plus
30 minutes for resting
Insert the large metal chopping blade into the large
work bowl of the Cuisinart
®
Food Processor. Add the
flour and salt and process for 10 seconds to sift. Evenly
add the butter and pulse on the dough speed setting
until the mixture resembles coarse crumbs. Pour in
water, 1 tablespoon at a time, and pulse on the dough
speed setting until mixture just forms a dough – you
may not need all of the water. Divide dough equally into
two pieces and form each into a flat disc; wrap in plastic
and refrigerate until ready to use. This pastry also
freezes well for up to 6 months as long as it is well
wrapped.
Nutritional information per serving:
Calories 39 (6% from fat)
|
carb. 8g
|
pro. 1g
|
fat 0g
|
sat. fat 0g
|
chol. 0mg
|
sod. 98mg
|
calc. 2mg
|
fiber 0g
TIP: For a sweet Pâte Brisée, follow the same recipe as
above except add 1½ tablespoons of granulated sugar
to the dry ingredients in the work bowl.
Nutritional information per serving:
Calories 47 (5% from fat)
|
carb. 10g
|
pro. 1g
|
fat 0g
|
sat. fat 0g
|
chol. 0mg
|
sod. 98mg
|
calc. 2mg
|
fiber 0g
2 c ups unblea ched,
all -pu r p o se flou r
1 teas poo n table salt
16 tabl esp oon s (½ pou nd;
2 st ick s) unsalted b u t t er,
cold and cut i nto ½-inch
cub es
¼ cup ice w at e r
This versatile dough can be used for sweet or savory treats.