Pate Brisee




  • 1 1/4 cups all-purpose flour
  • 6 Tbsp cold butter, cut into bits
  • 2 Tbsp cold vegetable shortening
  • 1/4 tsp salt 


In a large bowl, blend the flour, butter, shortening and salt until it resembles coarse meal. Add three Tbsp ice water and toss the mixture until the water is incorporated, and form the dough into a ball. Knead the dough lightly with the heel of your hand against a smooth surface for a few seconds to distribute the fat evenly and reform it into a ball. Dust the dough with flour and chill it, wrapped in wax paper, for one hour. Dough may be stored, frozen, up to 1 month.





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