Name: Pâte Brisée (Shortbread-style Pastry Dough)
Yield: 12 serving(s)
Ingredients: 1 3/4 cups (430 ml) flour; 1/2 teaspoon (2.5 ml) salt; 1/4 cup (60 ml) sugar; 2/3 cup (150 ml) unsalted butter, very cold, cut into pieces; 2 tablespoons (30 ml) vegetable shortening, very cold, cut into pieces; 1/4 cup to 1/3 cup (60 to 75 ml) ice water

Ingredients

1 3/4 cups (430 ml) flour
1/2 teaspoon (2.5 ml) salt
1/4 cup (60 ml) sugar
2/3 cup (150 ml) unsalted butter, very cold, cut into pieces
2 tablespoons (30 ml) vegetable shortening, very cold, cut into pieces
1/4 cup to 1/3 cup (60 to 75 ml) ice water

Preparation

In the bowl of food processor, place the flour, sugar and salt. Pulse for a few second to blend lightly. Add the butter and shortening. Pulse a few seconds at a time, until the mixture has a grainy texture.
Add 60 ml (1/4 cup) of ice water. Pulse intermittently and add a little water if necessary until a ball begins to form. Remove the dough from the processor. Form a ball with your hands. Dust with flour, then cover in plastic wrap. Let rest for about one hour in the refrigerator. If the recipe calls for one pastry shell, carefully wrap the second half of the dough in plastic wrap and freeze for another use. Thaw in the refrigerator.

Note from Ricardo

To maximize the dough’s flakiness, it is recommended to use very cold fat, ice water and even chilled flour.

Freezes.

Pâte Brisée (Shortbread-style Pastry Dough)

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note