The Perfect Shortcrust Pastry (Pâte Brisée)
The Perfect Shortcrust Pastry (Pâte Brisée)
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Ingredients
  • 2 1/4 cups (560 ml) unbleached all-purpose flour
  • 1/4 teaspoon (1 ml) salt
  • 3/4 cup (180 ml) cold unsalted butter, diced
    • 6 tablespoons (90 ml) ice water, approximately or
    • 6 tablespoons (90 ml) sour cream or
    • 6 tablespoons (90 ml) plain yogurt
  • Preparation
  • In a food processor, combine the flour and salt. Add the butter and pulse for a few seconds at a time until the butter is the size of peas. Add the water, sour cream or yogurt and pulse again until the dough just begins to form. Add water as needed. Remove the dough from the food processor and form two discs.
  • Description
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