Warm-Water Pâte Brisée

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5 hours 2 pie shell crusts Print RecipeEmail Recipe


1cupall-purpose flour
1⁄2cupcake flour
1⁄2cupunsalted butter (plus 2 tablespoons)
4tablespoonwarm water


Mix flours and salt in large bowl. Cut in butter until mixture resembles coarse crumbs. Stir in water 1 tablespoon at a time until dough just cleans side of bowl. Shape dough gently into 2 balls; flatten each to make 1-inch-thick circles; wrap separately in plastic wrap. Refrigerate 4 hours or overnight.

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