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Pâte Brisée (Short Pastry)
in Diana's Recipe Book
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| Servings: 1 (9-inch) pie crust or 1 (9-inch) tart crust |
| Comments: Pâte Brisée Definition: [paht bree-ZAY] A French term for "short pastry," a rich flaky dough used for sweet and savory crusts for dishes such as pies, tarts, quiches and barquettes. Source: The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst |
Ingredients:  1 1/4 cups all-purpose flour 3/4 stick (6 tablespoons) cold unsalted butter, cut into bits 2 tablespoons cold vegetable shortening or lard 1/4 teaspoon salt |
| Instructions: Can be prepared in 45 minutes or less but requires additional unattended time. In a large bowl blend the flour, the butter, the vegetable shortening (or lard), and the salt until the mixture resembles meal. Add 3 tablespoons ice water, toss the mixture until the water is incorporated, and form the dough into a ball. Knead the dough lightly with the heel of the hand against a smooth surface for a few seconds to distribute the fat evenly and re-form it into a ball. Dust the dough with flour, wrap in plastic wrap and chill in refrigerator for at least 1 hour. Makes enough dough for 1 single crust 9-inch tart or pie. |
| Date: February 3, 2002 |