15
BASICS
PÂTE BRISÉE
Makes two single crust 9-inch (23 cm) tarts/pies
(24 servings), or one double-crust pie, (12 servings)
Approximate preparation time: 5 minutes
Insert the large metal chopping blade into the large
work bowl of the Cuisinart
®
Food Processor. Add the
fl our and salt and process for 10 seconds to sift. Evenly
add the butter and pulse until the mixture resembles
coarse crumbs. Pour in water 1 tablespoon (15 ml) at a
time, and pulse until mixture
just
forms a dough – you
may not need all of the water. Divide dough equally into
two pieces and form each into a fl at disc; wrap in plastic
and refrigerate until ready to use. This pastry also
freezes well for up to 6 months as long as it is well
wrapped.
Nutritional information per serving:
Calories 39 (6% from fat)
|
carb. 8g
|
pro. 1g
|
fat 0g
|
sat. fat 0g
|
chol. 0mg
|
sod. 98mg
|
calc. 2mg
|
fi ber 0g
TIP:
For a sweet Pâte Brisée, follow the same recipe as
above except add 1½ tablespoons (25 ml) of granulated
sugar to the dry ingredients in the work bowl.
Nutritional information per serving:
Calories 47 (5% from fat)
|
carb. 10g
|
pro. 1g
|
fat 0g
|
sat. fat 0g
|
chol. 0mg
|
sod. 98mg
|
calc. 2mg
|
fi ber 0g
2
CUPS
(500
ML
)
UNBLEACHED
,
ALL
-
PURPOSE
FLOUR
1
TEASPOON
(5
ML
)
TABLE
SALT
16
TABLESPOONS
(½
POUND
(250
G
); 2
STICKS
)
UNSALTED
BUTTER
,
COLD
AND
CUT
INTO
½-
INCH
(1.25
CM
)
CUBES
¼
CUP
(50
ML
)
ICE
WATER
This versatile dough can be used for sweet or savoury treats.