Pâte Brisée

Ingredients

• a pound of flour
• eight ounces of butter
• not quite half a pint of water

Method

1. 1

   Make a hollow in the flour, add butter and water.

2. 2

   Work until smooth.

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 48. The excerpt below is the record exactly as published.

a pound of flour on a table, make a hole in the center of the flour, in which by degrees pour half a pint of cold water. The water should always be added in very small quantities at a time, and thoroughly worked into the flour until perfectly absorbed before adding more. When all the water has been thoroughly mixed with the flour, work your paste out with the hands until round. Take a pound of butter, which has been on the ice, and which you have carefully washed. If very hard, knead it a little with your hands, then place it in the middle of your paste, flatten it, fold your paste over the butter so that it forms a square, and put it on the ice ten minutes. Then with a rolling-pin roll out your paste (having previously sprinkled the table with flour) about two feet long, then fold it one third of its length, roll it once with the rolling-pin, then take the remainder of the paste and fold it over the two other layers, and roll the paste two or three times, fold the paste again as be- fore, and put it on the ice fifteen minutes. Then proceed as before, and put it again on the ice. Re- peat the same operation once again. 285. P£te Brisee. Put a pound of flour on a table, make a hollow in the middle of the flour, in which put eight ounces of butter and not quite half a pint of water

Cook this with the app: pantry check, scaling, and the assistant.