15
BASICS
PÂTE BRISÉE
Makes two single crust 9-inch (23 cm) tarts/pies
(24 servings), or one double-crust pie, (12 servings)
Approximate preparation time: 5 minutes
Insert the large metal chopping blade into the large
work bowl of the Cuisinart
®
Food Processor. Add the
fl our and salt and process for 10 seconds to sift. Evenly
add the butter and pulse until the mixture resembles
coarse crumbs. Pour in water 1 tablespoon (15 ml) at a
time, and pulse until mixture just forms a dough – you
may not need all of the water. Divide dough equally into
two pieces and form each into a fl at disc; wrap in plastic
and refrigerate until ready to use. This pastry also
freezes well for up to 6 months as long as it is well
wrapped.
Nutritional information per serving:
Calories 39 (6% from fat)
|
carb. 8g
|
pro. 1g
|
fat 0g
|
sat. fat 0g
|
chol. 0mg
|
sod. 98mg
|
calc. 2mg
|
fi ber 0g
TIP: For a sweet Pâte Brisée, follow the same recipe as
above except add 1½ tablespoons (25 ml) of granulated
sugar to the dry ingredients in the work bowl.
Nutritional information per serving:
Calories 47 (5% from fat)
|
carb. 10g
|
pro. 1g
|
fat 0g
|
sat. fat 0g
|
chol. 0mg
|
sod. 98mg
|
calc. 2mg
|
fi ber 0g
2 CUPS (500 ML) UNBLEACHED,
ALL-PURPOSE FLOUR
1 TEASPOON (5 ML) TABLE SALT
16 TABLESPOONS (½ POUND
(250 G); 2 STICKS) UNSALTED
BUTTER, COLD AND CUT INTO
½-INCH (1.25 CM) CUBES
¼ CUP (50 ML) ICE WATER
This versatile dough can be used for sweet or savoury treats.