My apologies that this recipe is in metric weights. It is how I was taught and the only way I have ever made it!
Pate Brisee
125 grams all-purpose flour
60 grams butter, softened
1 egg yolk
25 milliliters cold water
pinch salt
Keep approximately 25 grams of flour aside.
Mix butter into the remaining flour and salt by rubbing both through your fingers until it is well incorporated (or use a pastry cutter).
Make a well in the center of the flour mixture and add yolk and water to the well. Knead lightly into a ball, adding the extra flour if needed.
You can wrap tightly with plastic wrap and refrigerate until needed; however make sure it is at room temperature when rolling.
Pate Brisee
125 grams all-purpose flour
60 grams butter, softened
1 egg yolk
25 milliliters cold water
pinch salt
Keep approximately 25 grams of flour aside.
Mix butter into the remaining flour and salt by rubbing both through your fingers until it is well incorporated (or use a pastry cutter).
Make a well in the center of the flour mixture and add yolk and water to the well. Knead lightly into a ball, adding the extra flour if needed.
You can wrap tightly with plastic wrap and refrigerate until needed; however make sure it is at room temperature when rolling.