Pâte Brisée

Nonsweet Short Pastry

Preparation info

    • Difficulty

      Easy

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Pâte Brisée is nothing more than pie crust dough made with eggs and butter. Eggs give strength and rich color to the dough, which makes it perfect for timbales and crusts.

Timbale cases are simple to make and elegant to serve. The form in which they are baked is a bottomless mold, made in 2 parts and held together by pins. A cooky sheet is used as the bottom for the mold. When the crust is done, the pins are removed, the sides taken off, and the crust browned. The sides of the mold

Ingredients

Method