Pate brisee

4 servings

Ingredients

Quantity Ingredient
2 ounces Butter, unsalted
1 cup Flour, sifted
¼ teaspoon Salt
¼ cup Water, chilled

Directions

Cut the butter into the flour with your fingers or a pastry cutter and add the salt.

Add water and mix to form the dough.

Dust with flour, cover and chill before rolling into a 9-inch round.

Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Claude Aubert, Arnaud's Restaurant, New Orleans

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