Manual Cuisinart FP1300 Expert Prep Pro (page 72 of 81) (English)

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BREADS & DOUGHS

FLAKY PASTRY DOUGH (PÂTE BRISEÉ)

This versatile dough can be used for sweet or savory treats.

Makes two, single-crust 9-inch tarts or one,

double-crust pie

1. Put the ﬂ our and salt into the Large Work Bowl ﬁ tted

with the Large Chopping Blade. Process on Low to

sift, 10 seconds.

2. Evenly disperse the butter on top of the ﬂ our

mixture. Pulse until the mixture resembles coarse

crumbs, about 14 pulses. Pour in water, 1 tablespoon

at a time, and pulse until the mixture just forms a

dough

—

you may not need all of the water.

3. Divide the dough equally into 2 pieces and form

each into a ﬂ at disk. Wrap each with plastic wrap and

refrigerate for at least 30 minutes or until ready to

use, up to 1 week. This dough also freezes well, up to

3 months.

TIP: For a sweet pastry dough, add 1½ tablespoons of

granulated sugar to the dry ingredients in the work bowl.

Nutritional information per serving (based on 16 servings):

Calories 150 (66% from fat) | carb. 11g | pro. 2g | fat 11g

sat. fat 8g | chol. 30mg | sod. 133mg | calc. 0mg | ﬁ ber 0g

2 CUPS UNBLEACHED,

ALL-PURPOSE FLOUR

1 TEASPOON KOSHER SALT

16 TABLESPOONS (2 STICKS)

UNSALTED BUTTER, COLD AND

CUT INTO ½-INCH CUBES

¼ CUP ICE WATER

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Cuisinart FP1300 Expert Prep Pro Manual

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