Pâte Brisée

Preparation info

    • Difficulty

      Easy

Appears in

Professional Baking

Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Standard quantity

Ingredients U.S. Metric %

Method

Procedure

  1. Sift the flour, salt, and sugar into a round-bottomed bowl.
  2. Cut the butter into small cubes. Rub it into the flour, using the fingertips, until the mixture looks like fine bread crumbs. Make a well in the center.
  3. Mix the eggs, water, vanilla, and lemon zest. Pour the mixture into the well in the flour. Mix to form a soft dough.