Pate Brisee

Name: Pate Brisee
Total time: 35 min
Yield: 2 9-inch pie pans
Cuisine: french
Ingredients: 1 3/4 cups flour, plus up to 1 additional cup; 1/4 pound sweet butter, chilled and cut into chunks; 1 teaspoon salt; 1 egg; 2 tablespoons oil; 1/2 cup ice water

By Colette Rossant

Total Time: 5 minutes, plus 30 minutes' refrigeration
Rating: 3(34)
Comments: Read comments

Featured in: FOOD; A Taste of Corsica

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Ingredients

Yield:2 9-inch pie pans

1¾cups flour, plus up to 1 additional cup
¼pound sweet butter, chilled and cut into chunks
1teaspoon salt
1egg
2tablespoons oil
½cup ice water

Ingredient Substitution Guide

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Preparation

Step 1
Place 1¾ cups of the flour in a food processor. Add the butter and salt and process until well mixed. Add the egg and oil. Process for 30 seconds, adding more flour as needed if the mixture is too wet. (The mixture should resemble coarse cornmeal.) Add the ice water and process for another 30 seconds.
Step 2
Remove the dough and form into a ball. Wrap in wax paper and refrigerate for 30 minutes. When ready to use, roll out the dough on a lightly floured board.