the recipe from the Cuisinart booklet circa 1970s

the recipe from the Cuisinart booklet circa 1970s

• ttaaccoo 16 years ago
  The only recipe I have used with success is the one using my cuisinart. Followed to the letter, I get compliments and a flaky crust.
  
  Pate Brisee
  
  1 stick butter, very cold and 8 cut into chunks
  1 1/3 c. all purp. flour
  1/4 c. ice cold water (I measure liquid, add 2 ice cubes and park the water in the freezer until it's needed)
  1 tsp salt (unless using salted butter)
  
  Using knife blade in processor bowl, dump in flour and butter chunks. Process 5-10 seconds, until resembles coarse meal or pea size. With machine running, pour water in thin stream, and STOP machine as soon as the dough forms a ball to insure tender, flaky pastry. This dough can be used immediately or wrapped in plastic and chilled, if desired.
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• pointsevenout 16 years ago said:
  You should write this up in the "add a recipe" format and post it. There are NO recipes posted on this site under a Pate Brisee listing.
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• pointsevenout 16 years ago said:
  Just made this dough. It should be noted that this recipe is for 1 crust. It looks good so far. Stopped the processor as soon as the dough started to pull away from the knife and before it formed a full ball. Needed the dough 3 to 5 times after I dumped it out on the work surface. Made a round flat ball and wrapped it in plastic wrap and popped it in the fridge.
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• pointsevenout 16 years ago said:
  Have two dough rounds in the fridge chillin' 'till tomorrow.
  Didn't follow your instructions to the letter. Added 1 tablespoon sugar and used sea salt. Mixed the dry ingredients before putting them in the food processor.
  Cut the butter into 32 cubes. Tablespoon size chunks just seemed too big.
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• pointsevenout 16 years ago said:
  This crust is a success. You get another compliment. And please write it up in recipe format and post it to this group.
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