Description
A basic pastry recipe, pâte brisée.
Ingredients
Units
Scale
- 340 gr (2 1/4 cups) all-purpose flour
- 1 ml (1/4 teaspoon) salt
- 170 gr (3/4 cup) unsalted butter, cold and diced
- 90 ml (6 tbsp.) cold water
Instructions
In a food processor (or by hand on your work surface), combine the flour and salt.
Add the butter and stir a few seconds at a time until the butter is the size of peas.
Add water and mix again until dough just begins to form. (Add more water if your dough is too dry).
Remove the dough from the food processor and shape into two discs.
Wrap in plastic wrap and refrigerate for 30 minutes.
On a floured work surface, roll out the dough to a thickness of 3 to 4 mm.
Your paste is ready to use.
- Prep Time: 10
- Cook Time: 30
- Category: patisserie
- Cuisine: French
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French