Pate Brisee

Name: Pate Brisee
Yield: One 11-inch shell or 5 or 6 small tart shells
Ingredients: ¼ cup ice water; ½ teaspoon salt; 1½ cups unbleached (all-purpose) flour; 5½ tablespoons (⅔ stick) unsalted butter, chilled; Pinch of sugar; 3 tablespoons solid vegetable shortening, chilled

Preparation info

One
shell

Difficulty
Easy

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

Ingredients

1½ cups unbleached (all-purpose) flour
½ teaspoon salt
Pinch of<

Starter
Vegetarian

Method

Sift the flour, salt, and sugar together into a bowl; add the butter and shortening and cut them into the dry ingredients with a pastry blender or 2 knives until the mixture is like coarse meal.
Sprinkle on and blend in enough of the ice water to make a workable dough, mixing the water in lightly with a fork.
Turn the dough out onto your work surface