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...
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Cooking tools:
- Sifter
- Mixing bowl
- Kitchen scale
- Rolling pin
- Chef's knife
- Measuring cup
- Spoon
- Wooden spoon
- Baking sheet
- Plastic wrap
- Refrigerator
- Oven
- Pastry brush
- Pie dish
- Cutting board
Ingredients
- Flour, 2¼ lbs.
- butter, 1 lb.
- water, less than ½ pint.
- water, ½ pint. Or: flour, 2 lbs.
- Yolks of eggs, 4
- salt, 1 small teaspoonful
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