Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup butter
- 1/2 to 3/4 cup water
Directions
Sift flour and salt; rub in butter with fingertips. Make well in center; add water a little at a time. The index finger is really best to do this, or use a fork and stir in spiral fashion, beginning at inside of well and gradually moving to outer edge. Dough should be soft enough to gather up into a ball, but not sticky. Roll in foil; refrigerate for 2 to 24 hours before using. Can be stored a week or more.
Yield enough for 9-inch pie plate.
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Submitted 6/13/05.
Source: The Encyclopedia of Creative Cooking
Submitted By: Shelly Black
shellack@aol.com
French Pie Pastry (pate brisee)