"Boron Elgar" > wrote in message
...
> On Mon, 26 Jul 2004 22:11:09 GMT, "Felice Friese" >
> wrote:
>
<snip my recipe but leave in Boron's!)

> >You make the pie, you get to choose the shell. Some people go the
chocolate
> >wafer/melted butter route. I like a classic pate frisee.
> >
> >Felice
>
> Chuckle...you better be careful or your pie shell will be full of
> parsley!
>
> Boron
>
> Pate Brisee
>
> 2 1/2 cup All-purpose flour
> 1 tsp Salt
> 1 tsp Sugar
> 1 cup Cold unsalted butter, cut into small pieces
> 1/2 cup Ice water
>
>
> Place flour, salt and sugar in the work bowl of a food processor. Add
> butter pieces and process for about 10 seconds, or just until mixture
> resembles a coarse meal. With machine running, add ice water, drop by
> drop, through food-processor feed tube.
>
> When dough holds together but is not wet or sticky, stop adding; do
> not process for longer than 30 seconds. Test dough by squeezing a
> small amount together. If it is still crumbly, add more water.
>
> Divide dough in half and turn out onto two large pieces of plastic
> wrap. Press dough into flat circles (this makes rolling easier than if
> the pastry is chilled as a ball). Wrap in plastic and chill for at
> least an hour.
>
> Recipe By : Martha Stewart Living November 1994

Chuckle indeed! If I can write frisee instead of brisee, my name must be
Briese instead of Friese. Senior moment, she claims.

Felice
>