Pate Brisee

Ingredients:

7½ cups flour

1½ tsp salt

1½ lbs butter

6 whole eggs

6 tbsp water 

Method:

·    In a large mixing bowl cut together the flour, salt and butter until your dough until it becomes crumbly

·    Form a well in the center of the flour mix and add the eggs and water

·    Gently bring together until a ball forms,but do not over work your dough with your hands, this will soften the butter and make the dough too soft and will be hard to work with

·    Cut dough into 3 or 4 even pieces and place in plastic wrap, refrigerate for a minimum of 30 minutes before rolling out. Freeze any pastry that you don’t need

·    Lightly knead the pastry again, to prevent it from cracking as you roll. Dust your work surface very lightly with flour and roll out the pastry quickly, using light , even strokes. If you apply to much pressure you will release the butter in the dough and it will be difficult to shape