Pâte Brisée from The Cooking of South West France by Paula Wolfert

Name: Pâte Brisée from The Cooking of South West France by Paula Wolfert
Ingredients: 1 tablespoon verjus or cider or rice vinegar; ⅓ cup cold water or degreased mild unsalted chicken stock (storebought or homemade), plus more if necessary; 7 ounces AA grade unsalted butter with low water content, such as Plugra, cut into small pieces; ½ pound whole-wheat pastry flour and ¼ pound all purpose flour, or ¾ pound pastry flour, about 2⅓ cups; Pinch of sugar; ½ teaspoon fine salt

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In a food processor, combine the flour (or flours), salt, and sugar. Pulse once to sift. Scatter half the butter over the flour. Pulse 5 or 6 times. Repeat with remaining butter and pulse until the...

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Ingredients

1 tablespoon verjus or cider or rice vinegar
⅓ cup cold water or degreased mild unsalted chicken stock (storebought or homemade), plus more if necessary
7 ounces AA grade unsalted butter with low water content, such as Plugra, cut into small pieces
½ pound whole-wheat pastry flour and ¼ pound all purpose flour, or ¾ pound pastry flour, about 2⅓ cups
Pinch of sugar
½ teaspoon fine salt