| pure greed | ::brisée pastry::

brisée pastry



120 g plain flour

Place flour, butter and salt into a mixing bowl fitted with a dough hook or beater and mix until all ingredients are rubbed in or resemble breadcrumbs. Do not over mix. Add the water and mix until a dough is formed. Transfer to a bowl. Cover and refrigerate for 30 minutes or overnight. On a lightly floured workbench, roll the pastry out to a sheet about 5 mm thick and big enough to cover a 200 mm round x 25 mm high greased fluted loose-bottomed flan tin. Use the rolling pin to pick the pastry up and lay it over the tin. Gently press the pastry into the tin so it fills all the contours. Return to fridge for another 30 minutes. Preheat the oven to 200°C. Line the pastry with foil and fill with raw rice or pastry weights. Bake the pastry for 20-30 minutes until it is almost completely baked. Remove the tin foil and weights and set aside.

90 g cold butter

good pinch salt

25 ml cold water