Flaky Pastry Dough (Pâte Brisée) - Cuisinart SFP-13 Instruction And Recipe Booklet

FLAKY PASTRY DOUGH (PÂTE BRISÉE)
This versatile dough can be used for sweet or savory treats.
2
cups unbleached
-
all purpose flour
1
teaspoon kosher salt
16
tablespoons
unsalted butter
1/2-
cut into inch cubes
¼
cup ice water
,
(2 )
sticks
,
cold and
Makes two, single-crust 9-inch tarts or one,
double-crust pie
1. Put the flour and salt into the large work bowl fitted
with the large chopping blade. Process on High to
sift, 10 seconds.
2. Evenly disperse the butter on top of the flour
mixture. Pulse until the mixture resembles coarse
crumbs, about 14 pulses. Pour in water, 1 tablespoon
at a time, and pulse until the mixture just forms a
dough—you may not need all of the water.
3. Divide the dough equally into 2 pieces and form
each into a flat disk. Wrap each with plastic wrap and
refrigerate for at least 30 minutes or until ready to
use, up to 1 week. This dough also freezes well, up to
3 months.
TIP: For a sweet pastry dough, add 11/2 tablespoons of
granulated sugar to the dry ingredients in the work bowl.
Nutritional information per serving (based on 16 servings):
Calories 150 (66% from fat) • carb. 11g • pro. 2g • fat 11g
sat. fat 8g • chol. 30mg • sod. 133mg • calc. 0mg • fiber 0g
DESSERTS
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