July 2008
24 posts
All Butter Pie Crust – “Pâte Brisée” This makes one pâte brisée crust, enough for one tart. If you are making a pie with a bottom and top crust, double this recipe and form two discs of dough instead of one. 1 1/4 cups all-purpose flour, plus extra for rolling 8 Tbsp (1 stick) unsalted butter, very-cold, cut into 1/2 inch cubes 1/2 teaspoon salt 1/2 teaspoon sugar (increase to 1 1/2...
June 2008
37 posts
