Pastry Crust for a Terrine

Name: Pastry Crust for a Terrine (Pâté à Poncer)
Prep time: 15 min
Total time: 15 min
Cuisine: French
Ingredients: Ice water (⅔ cup); Sweet butter (½ lb.); Salt (2 tsp); All-purpose flour (1 lb., or 4 cups after sifting; 3¼ before sifting); Sugar (¼ tsp); Egg yolks (4)

Pâté à Poncer

Preparation info

Difficulty
Easy
Ready in
15 min

Appears in

The Auberge of the Flowering Hearth

By Roy Andries De Groot

Published 1973

About

Ingredients

Staple Items

Sweet butter (½ lb.)
Sugar (¼ tsp)
Egg yolks (

Europe
France
Pastry
Mediterranean
Vegetarian
Pie

Method

Pour flour into pile in center of heavy board or marble top. Make well in center of pile and put in the ½ pound of butter cut into small bits, the 4 yolks, the 2 teaspoons of salt and