| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | New, Text, Import | 1 | Servings | |
INGREDIENTS
| 1 1/2 | c | All-purpose flour |
| 3 | tb | Sugar |
| 1 | pn | Salt |
| 8 | tb | Cold unsalted butter, cut into bits |
| 1 | lg | Egg, beaten lightly |
| 1 | tb | Ice water (up to 2) |
| 1 | hour. |
INSTRUCTIONS
In a large bowl with your fingertips or with two knives blend the flour, sugar, salt, and the butter until the mixture resembles meal. Add the egg and 1 tablespoon of the water, toss the mixture until the liquid is incorporated, adding 1 more tablespoon of water if the mixture is dry, and form the dough into a ball. Knead the dough lightly with the heel of your hand against a smooth surface for a few seconds to distribute the fat evenly and re-form it into a ball. Dust the dough with flour and chill it, wrapped in waxed paper, for PATE SUCREE: PROCESSOR METHOD: In a food processor fitted with the plastic or steel blade combine the flour, sugar, salt, and butter and process the mixture until it resembles coarse meal. In a bowl combine the egg with 1 tablespoon of the water and sprinkle it over the flour mixture. Process the mixture until it comes together in large pieces about the size of pebbles and transfer the dough to a work surface. If the mixture is dry, sprinkle it with 1 more tablespoon water. With the heel of your hand knead the dough against a smooth surface for a few seconds to distribute the fat evenly and form it into a ball. Dust the dough with flour and chill it, wrapped in waxed paper, for at least 1 hour or for up to 2 days. Yield: about 15 ounces dough or enough dough for one 10-inch shel Posted to MC-Recipe Digest V1 #360 Recipe by: COOKING LIVE SHOW #CL8775 From: "Angele and Jon Freeman" <jfreeman@netusa1.net> Date: Mon, 30 Dec 1996 16:53:36 -0500
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