PATE BRISEE (SHORTCRUST PASTRY). RECIPES OF FRENCH CUISINE, FRANCE COOKING, French dishes, French Food

PATE BRISÉE (SHORTCRUST PASTRY) (FRANCE), Pâte Brisée (Shortcrust pastry) is one of basis pastry of classical French cuisine, it has a neutral taste, but it is traditionally a dough for pies, it is extremely brittle and has a less intense yellow color of Pâte Sablée (Sweetcrust pastry), since it does not contain eggs.

Ingredients (serves 6 people):

250 grams of flour

125 grams of butter

80 ml cold water

Salt

Preparation: Put in a bowl the flour, the butter cut into cubes, a pinch of salt and blend everything. Mix the dough on a marble surface (or another cold surface) by adding cold water, a spoon at a time, worked quickly with the fingertips until to have a smooth pastry. Put the pastry in a film and let rest in refrigerator for at least 30 minutes. Pâte Brisée (Shortcrust pastry) is ready.

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