Pastry Dough – Pâte Brisée

My generation is often surprised that I make my own pastry dough. But, I’ve used this recipe for years, and it couldn’t be easier. It’s a simple three-step process as follows:

• 1 cup sifted all purpose flour
• 1/4 teaspoon salt
• 1/4 cup (1/2 stick) butter
• 1 1/2 tablespoons vegetable shortening
• about 3 tablespoons cold water

Sift flour into a mixing bowl. Mix in butter and shortening with a pastry blender until the mixture resembles coarse meal. Add water and blend quickly. Press the damped particles together into a ball. Do not over handle the dough, keep it cool. Then, roll the dough into a circle 1/8 in think and 2 inches larger in diameter than the tart pan.

Carefully fold the dough in half and gently place it in the tart pan without stretching or pulling. Trim and crimp the dough along the outer edge. Prick the center of the dough with the tines of a fork.

Bake in a preheated oven (425 degrees F) for about 8 to 10 minutes.