This Brisée Pastry is great as a base for quiches and savory tarts.
- 1 kg All Purpose Flour
- 500 gr Softened Butter
- 250 gr Water
- 20 gr Salt
- 30 gr Granulated Sugar
Mix the flour in the mixer with the butter, salt, and sugar, until it takes the appearance of "wet sand."
Add the cold water and knead just long enough to form the dough.
Let the brisee pastry rest in the refrigerator for at least 2 hours.
Serving: 100g | Calories: 919kcal | Carbohydrates: 100g | Protein: 13g | Fat: 52g | Saturated Fat: 32g | Cholesterol: 134mg | Sodium: 450mg | Potassium: 159mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1562IU | Calcium: 34mg | Iron: 6mg
Translated from Italian with Love