Otago Farmers Market
Pâte brisée (short pastry)

Pâte brisée (short pastry)


2 ¼ cups (560 g) unbleached all-purpose flour
¼ teaspoon salt
180 g cold unsalted butter, diced
6 tablespoons (90 g) sour cream,
Or 6 tablespoons (90 g) plain yogurt


In a food processor, combine the flour and salt. Add the butter and pulse for a few seconds at a time until the butter is the size of peas. Add the sour cream or yogurt and pulse again until the dough just begins to form. Add water, as needed, a spoonful at a time, just until the mixture holds when pressed between the fingers. Remove the dough from the food processor and form two discs.
Cover in plastic wrap and refrigerate the dough for at least 30 minutes.
Roll out the dough on a floured work surface or between two sheets of parchment paper in a 3 to 4-mm thick sheet. Use the dough to make a 2-crust pie or line two 23 to 25-cm pie plates.


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