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51
Place butter in work bowl and pulse until the mixture
resembles coarse meal with the butter visible only in
tiny pea-sized bits. With the machine running, pour in
water through feed tube. If mixture feels dry and does
not come together when you press it together in your
hand, add more ice water, a tablespoon at a time, until
mixture comes together. Carefully process only until a
dough ball forms. Do not overprocess!!
Remove dough from bowl, divide in half, form each half
into a disc and wrap in plastic to rest at least a half-
hour before rolling.
Nutritional information per serving:
Calories 146 (63% from fat) • carb. 12 g • pro. 1g • fat 10g
sat. fat 6g • chol. 27mg • sod. 100mg • calc. 5mg
Variation: For sweet Pâte Brisée, follow recipe except
add 3 tablespoons of granulated sugar to the dry
ingredients in the work bowl.
MILE-HIGH APPLE PIE
Serves 12
1 recipe sweet Pâte Brisée (page 50)
4-6 pounds Granny Smith apples, peeled,
cored and cut in half (see Note)
3
⁄4 cup granulated sugar
1
⁄2 cup unbleached, all-purpose flour
1 tablespoon lemon zest (approximately 1 lemon)
2 tablespoons lemon juice
2 teaspoons ground cinnamon
dash allspice (optional)
1 large egg
2 tablespoons water
1 9-inch pie plate