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DOUGHS/BREADS
2 CUPS UNBLEACHED,
ALL-PURPOSE FLOUR
1 TEASPOON KOSHER SALT
16 TABLESPOONS UNSALTED
BUTTER, COLD AND CUT INTO
½-INCH CUBES
¼ CUP ICE WATER
Makes two single-crust 9-inch pies or one 9-inch
double-crust pie
1. Insert the chopping blade into the work bowl of the
food processor. Add the our and salt and process for
10 seconds to sift. Add the butter and pulse until the
mixture resembles coarse crumbs.
2. Pour in water 1 tablespoon at a time, and pulse 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 at disc; wrap in plastic and refrigerate
until ready to use.
NOTE: As long as it is well wrapped, this pastry freezes
well for up to 6 months.
Nutritional information per double-crust serving
(based on 12 servings):
Calories 200 (66% from fat)
|
carb. 15g
|
pro. 2g
|
fat 15g
sat. fat 9g
|
chol. 40mg
|
sod. 190mg
|
calc. 0mg
|
ber 0g
Nutritional information per single-crust serving
(based on 12 servings):
Calories 100 (66% from fat)
|
carb. 7g
|
pro. 1g
|
fat 7g
sat. fat 5g
|
chol. 20mg
|
sod. 95mg
|
calc. 0mg
|
ber 0g
This versatile dough can be used for sweet or savory treats.
PÂTE BRISÉE