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    Pâte Brisée

    submitted by Mark Plescha, Charcoal BYOB

    From savory pot-pies to sweet hand tarts, this classic pastry dough will become your new best friend 

    125 g (4.4 oz) unsalted butter (cold)

    10 g (0.4 oz) sugar

    4.5 g (0.2 oz) kosher salt

    200 g (7.1 oz) all-purpose flour

    30 g (1.1 oz) water

    30 g (1.1 oz) whole eggs

    In a stand mixer, combine the butter, sugar, and salt. Using the paddle attachment, mix on medium speed for 2 minutes. Add water and eggs and mix another minute. Reduce mixing speed to low and add flour. Mix 30 seconds, or until thoroughly combined. Divide dough into 2 equal portions and wrap with plastic wrap. Refrigerate at least 1 hour before rolling.