Manual

40
DOUGHS/BREADS
2 CUPS UNBLEACHED,
ALL-PURPOSE FLOUR
1 TEASPOON KOSHER SALT
16 TABLESPOONS UNSALTED
BUTTER, COLD AND CUT INTO
½-INCH CUBES
¼ CUP ICE WATER
Makes two single-crust 9-inch pies or one 9-inch
double-crust pie
1. Insert the chopping blade into the work bowl of the
food processor. Add the  our and salt and process for
10 seconds to sift. Add the butter and pulse until the
mixture resembles coarse crumbs.
2. Pour in water 1 tablespoon 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  at disc; wrap in plastic and refrigerate
until ready to use.
NOTE: As long as it is well wrapped, this pastry freezes
well for up to 6 months.
Nutritional information per double-crust serving
(based on 12 servings):
Calories 200 (66% from fat) | carb. 15g | pro. 2g | fat 15g
sat. fat 9g
| chol. 40mg | sod. 190mg | calc. 0mg |  ber 0g
Nutritional information per single-crust serving
(based on 12 servings):
Calories 100 (66% from fat)
| carb. 7g | pro. 1g | fat 7g
sat. fat 5g
| chol. 20mg | sod. 95mg | calc. 0mg |  ber 0g
This versatile dough can be used for sweet or savory treats.
PÂTE BRISÉE