Pàte Brisée

yields 2 9-inch pie crusts


2 1/4 cups all-purpose flour

1 teaspoon white sugar

1 teaspoon kosher salt

8 oz (2 sticks) cold unsalted butter cut into 1/2-inch chunks

1/4 cup cold vegetable shortening or lard cut into 1/2-inch chunks

1/3 cup plus 1-2 tablespoons ice cold water


In the bowl of a food processor combine the dry ingredients and process for 10 seconds.  With the machine off, scatter the butter and lard over the dry ingredients and pulse in 1 to 2 second bursts until most of the butter and lard is the size of small peas.  With the machine turned off, drizzle  the ice water evenly over the top.  Pulse until no dry patches remain and the dough begins to clump into small balls.  Try to press the dough together with your fingers, if it does not cohere, sprinkle on the additional tablespoon of water and pulse again.  Dumped the dough onto a sheet of plastic wrap and using the plastic and your hands, gather the dough into a single mass.  Divide the dough in hlaf, and press each half into a round flat disk and wrap tightly in plastic wrap. Refrigerate for at least 30 minutes, preferably several hours or up to 2 days.  The dough can  also be wrapped airtight placed in a freezer bag and frozen for up to 6 months; thaw completely in the refrigerator before using.


Printed from thegalleygourmet.net

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