Pâte Brisée

Name: Pâte Brisée
Yield: Makes Enough Dough For 1 Double-Crusted Torte
Cuisine: France
Ingredients: Pinch of sugar; 7 ounces AA grade unsalted butter with low water content, such as Plugra, cut into small pieces; 1 tablespoon verjus or cider or rice vinegar; ⅓ cup cold water or degreased mild unsalted chicken stock (storebought or homemade), plus more if necessary; ½ pound whole-wheat pastry flour and ¼ pound all purpose flour, or ¾ pound pastry flour, about 2⅓ cups; ½ teaspoon fine salt

Preparation info

Makes Enough Dough For
1
Double-Crusted Torte

Difficulty
Easy

Appears in

The Cooking of South West France

By Paula Wolfert

Published 1987

About

Ingredients

½ pound whole-wheat pastry flour and ¼ pound all purpose flour, or ¾

Europe
France
Pastry
Raw
Vegetarian

Method

In a food processor, combine the flour (or flours), salt, and sugar. Pulse once to sift. Scatter half the butter over the flour. Pulse 5 or 6 times. Repeat with remaining butter and pulse until the mixture resembles coarse oatmeal. Add ⅓ cup cold water or stock and the verjus or vinegar and pulse once or twice. Do not process to a ball. Turn out onto a lightly floured work