Friday, April 3, 2009

Best Ever Pate Brisee

Don't get excited - I doubt my recipe sharing rendezvous will last for very long. Yet, I can't help but share this one as I have seemingly forever been longing for a great pate brisee (pie dough). I've been wanting a recipe that calls for both butter and shortening, but mostly butter. Finally, I think I have achieved perfection...well, with my pie dough anyway! Here ya go:

I have found the best results occur when I keep the butter and shortening very cold right up until the moment they are needed. I dice the butter first and return to the refrigerator while I prepare the rest of my ingredients. Enjoy!