I'm trying to make Pate Brisee (Pie Dough), everytime I do it, the thing ends up very hard and brittle. It does however hold together. BUt it isn't nearly flaky enough.
Why is this? I keep trying different things but nothing works. I am using "French Desserts" by Laura Washburn's recipe.
Amazon.com: French Desserts: Books: Laura Washburn,Martin Brigdale
It's 1 1/2 cups flour; 7 tablespoons of butter; pinch of salt, two tsp. sugar.
Flour, salt, and sugar go in food processor, blend; butter goes in (cold and cut up), pulse 10 times or until blended (i use the 'pea' standard, butter should be no larger than a pea)
Then cold water goes on 3-4 tablespoons, process until it about comes into a ball. (I am very careful not to overprocess, but i never have understood when exactly to stop it)
Refrig 30-60 minutes (i wait the full hour).
Then I bake blind for 30 min. at 400F, then 5 min or so without the tin foil so it is uncovered.
WHy is the dough so tough, and hard? it's horrible.