Pate Brisée, or French Crust for Hot or Cold Meat Pies from Modern Cookery for Private Families by E
Sift two pounds and a quarter of fine dry flour, and break into it one pound of butter, work them together with the fingers until they resemble fine crumbs of bread, then add a small teaspoonful of...
Ingredients
- water, less than ½ pint.
- water, ½ pint. Or: flour, 2 lbs.
- Flour, 2¼ lbs.
- salt, 1 small teaspoonful
- butter, 1 lb.
- Yolks of eggs, 4
More Like This
Pâte Brisée (Pastry Crust) | Feeding My Folks
feedingmyfolks.com
La Pâte Brisée
dailydelish.us
Pâte Brisée | Searching4Zen
searching4zen.com
Pâte Brisée from The Cooking of South West France by Paula Wolfert
app.ckbk.com
Pâte Brisée | Flour & Fig
flourfig.com
Pâte Brisée from Patisserie: A Masterclass in Classic and Contemporary Patisserie by William Curley and Suzue Curley
app.ckbk.com
:max_bytes(150000):strip_icc()/Simply-Recipes-Pie-Crust-LEAD-01-a484a691e3f04d3e956e9a875f80c09e.jpg)
Pâte Brisée Recipe (All Butter Pie Crust)
simplyrecipes.com
Pate Brisée recipe | PCC Community Markets
pccmarkets.com