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Pate Brisee (pastry crust for quiche) Recipe

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This recipe for Pate Brisee (pastry crust for quiche) is from The Kalchik Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 c. Butter, chilled
3 T. Shortening
2 c. Flour
1/2 tsp. Salt
5-6 T. Cold Water
Directions:
Directions:
Wash hands as you will be mixing this with your hands. In a mixing bowl, measure the butter, shortening, flour and salt. Begin working the butter and flour with your finger tips and then lightly and quickly rotating it between the palms of your hands. Flour mixture should be crumbly. Make a well in the flour and gradually add the cold water using your index finger to stir the liquid quickly into the flour, in a spiral fashion, beginning at the inside of the well and gradually moving to the outer edge. The dough should be soft enough to gather up into a ball but should not stick to the fingers or board. Allow dough to rest refrigerated from 2-36 hours. Cover it with a damp, wrung-out cloth for the shorter period or a piece of foil for the longer one.

 

 

 

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