Flaky Pâte Brisée Pie Crust

True to its name, this is astir the flakiest pastry crust we person tested successful the WaPoFood Lab. Its tensile spot makes it particularly bully for the benignant of intricate designs produced by its author, German baker and pastry creator Karin Pfeiff-Boschek.

For her highly elaborate designs, she volition marque an other fractional this recipe, oregon she volition treble it. She prefers utilizing a nutrient processor, but offers a hand-blending method arsenic well; spot the VARIATION, below.

She says the amounts of flour and h2o listed present whitethorn request to beryllium adjusted, due to the fact that each flour marque has a antithetic macromolecule contented and grade of hydration. However, a precise tiny magnitude of h2o -- which is carbonated successful this recipe! -- tin marque a precise large quality successful the consistency. Practice volition get you to the close place.

[A German baker has taken pastry creation to a mesmerizing caller level]

The wrapped dough needs to beryllium refrigerated for astatine slightest 1 hr and up to 18 hours successful advance, and frozen for up to 2 weeks.

From Pfeiff-Boschek.

Ingredients

Nutritional Facts

Per 1/8 crust

• Calories

  110

• Fat

  5 g

• Saturated Fat

  4 g

• Carbohydrates

  14 g

• Sodium

  150 mg

• Cholesterol

  25 mg

• Protein

  2 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From Pfeiff-Boschek.

Tested by Bonnie S. Benwick.

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