Pate Brise

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Pate Brise (Pie Dough)

3 cups or 12 ounces    Flour (or 2 cups cake flour and 1 cup all purpose flour)
7 ounce                        Butter, cold, cut into small squares
6 ½ Tablespoons         Cold Water
Pinch                           Salt

In a bowl, sift your pastry flour (or the mix of cake and bread flours) in a bowl and add your cold, chopped butter.  Using your fingertips work the butter into the flour until the mixture resembles coarse cornmeal or parmesan cheese.  Make a well and add just enough ice water (could take less or more than the recipe calls for) to bring the dough together.  Form into a disk and wrap tightly in plastic wrap. Chill for at least 2-3 hours before using.  Can keep in fridge for 3-4 days or freeze for 3 months.