1990s Recipes + Menus

Pâte Brisée

November 1993
  • 1 3/4 cups all-purpose flour
  • 9 tablespoons cold unsalted butter, cut into bits
  • 3 tablespoons cold vegetable shortening
  • a scant 1/2 teaspoon salt
  • 3 tablespoons ice water plus additional if necessary
  • In a large bowl blend the flour, the butter, the vegetable shortening, and the salt until the mixture resembles meal. Add the 3 tablespoons ice water, toss the mixture until the water is incorporated, adding the additional ice water if necessary to form a dough, and form the dough into a ball. Dust the dough with flour and chill it, wrapped in wax paper, for 1 hour.
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