"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Pate Brisee (Pie Dough) Recipe

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This recipe for Pate Brisee (Pie Dough), by , is from Eating Under a Tree, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Stephanie Keller
Added: Friday, January 16, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 3/4 cup all purpose flour
2 teaspoons sugar
1 1/4 teaspoons kosher salt
2 1/4 sticks (18 tablespoons) cold unsalted butter, cut into small pieces
4 to 6 tablespoons ice water

Directions:
Directions:
Pulse flour, sugar, and salt in a food processor. Add butter and process until mixture resembles coarse meal, about 10 seconds. You should still be able to see small pieces of butter. With the machine running, add ice water in a slow, steady stream through the feed tube until dough just holds together (no longer than 30 seconds). Divide the dough in half and shape into disks. Wrap each in plastic wrap. Refrigerate for at least 1 hour (or up to 2 days) or freeze for up to 1 month.

 

 

 

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