Grandma makes the best pie crust, but it is time to perfect her already delicious recipe. Play around with fats and be sure to keep the ingredients cool to create the flakiest crust dough possible.
See the full written recipe here to make your own Pâte Brisée dough.
[fve]https://vimeo.com/129494980[/fve]
About the Book
Step into the world of Scandinavianish with NØRTH. From Swedish comfort classics to Danish smørrebrød and new twists on Nordic flavors, this cookbook invites you to explore the rich taste of the North in your own kitchen.
All recipes are presented with both imperial and metric measurements. Available in premium paperback, and for instant download for tablets, phones and computers.
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Premium paperback, 185 pages
Another version of this best of all possible crusts is the Pate Brisee a l’Oeuf which is made with a bit of egg in the liquid to insure a crispness. This version uses a processor but can also be made in a mixer as in this video. For a detailed article as well as a photo tutorial on how to make this crust, please go to http://pastrieslikeapro.com/2014/05/a-french-pastry-crust-with-a-salmon-tart.