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Lorenza Avila

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Recipe of Pasta Brisee for Pays
Recipe

Pasta Brisee for Pays

2h
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A delicious recipe for butter-based pasta that stays crispy, known as Pate Brisee in French. It is ideal for Pay de Manzana, or for the famous Pie de Merengue y Limón.
Learn more about Lorenza Avila

Ingredients

10 portions
  • 1 1/4 cups flour
  • 1/4 teaspoons salt
  • 1/8 teaspoons baking soda
  • 1 bar unsalted butter
  • 3 tablespoons Water

Preparation

Mix the flour, salt, and baking powder in a food processor. Press 3 times for 1 second to mix. Cut the butter into 8 pieces and add to the processor. Press many times for 1 second until the mixture is dusty and no large pieces of butter remain. Add 2 teaspoons of water and press another 5-6 times. The dough should start to unite, forming a paste. If it is still very dry, add 1 teaspoon of water until the paste is incorporated.
Put the pasta on a floured surface and form a ball, flatten it into a thick disk. Put this paste between 2 sheets of adhesive plastic paper (egapac) and with your hands make a disk of about 15 centimeters.
Refrigerate the pasta until it is firm, at least for 1 hour.
When the paste is going to be used, flatten it with the plastic below to help put it on the mold. Put on the pie mold and refrigerate until it is going to be used.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (4)
Damarys Alcala
05/11/2014 18:25:15
Exelente Me encantan sus recetas
Ana Fraga
22/09/2014 12:01:14
Un placer Ana, saludos. 
Ana Fraga
16/09/2014 11:12:03
Ana Muy fácil y versátil. Gracias por compartir esta receta.
Greysi Bulnes
18/12/2013 09:12:53
A través de iOS Cuantos gramos es "una barrita"

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