Pâte Brisée - Charlotte Puckette
"I learned to make pâte brisée at the Cordon Bleu – the old fashion way. Flour and butter were worked together on the countertop and the whole thing was over in minutes...."
INGREDIENTS
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200 g (7 oz) flour (T55 in France)
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100 g (3 1/2 oz) european style butter (at least 82% fat)
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1 egg
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15 ml (1 tablespoon) cold water
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1/2 teaspoon salt
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(2 tablespoons sugar- optional)
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