Warm-Water Pâte Brisée
Cuisine, September 1979
5 hours — 2 pie shell crusts | Print RecipeEmail Recipe | ||||||||||||||||
Ingredients
| |||||||||||||||||
InstructionsMix 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. |
- Login to post comments
Recent comments
12 years 36 weeks ago
12 years 40 weeks ago
12 years 40 weeks ago
12 years 47 weeks ago
12 years 47 weeks ago
12 years 47 weeks ago
12 years 47 weeks ago
12 years 48 weeks ago
12 years 48 weeks ago
12 years 51 weeks ago