Pâte Brisée

Preparation info
  • Makes Enough Dough For


    Double-Crusted Torte
    • Difficulty


Appears in

By Paula Wolfert

Published 1987

  • About


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


  1. 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