PÂTE BRISÉE

Adapted from Chez Nous: Home Cooking from the South of France, by Lydie Marshall


Ingredients

·  8 tbsp (1 stick) unsalted butter
·  1 cup unbleached all-purpose flour
·  Pinch of salt
·  2-3 tbsp cold water, depending on weather

Directions

Cut the butter into small pieces and place in the freezer for 5 minutes.

In the bowl of a food processor, combine the flour, salt, and butter. Process for 10 seconds; add 2 tbsp of water in humid weather or 3 tbsp in dry weather. Process for another 10 seconds or until mixture looks like cornmeal.

Pour the mixture on a table or counter and bind a small amount at a time with the heel of your hand, using a sliding motion to incorporate the butter and flour smoothly. Gather the dough into a ball and flatten it. Wrap in wax paper and refrigerate for 15 minutes, just long enough to firm up the butter.

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