(Pate Brisee Sucree)
This recipe, from Mastering the Art of French Cooking, Volume One (Knopf, 1961) by Julia Child, Louisette Bertholle, and Simone Beck, is one we often turn to when we want a good, foolproof pie crust.
- 1 1⁄3 cups flour
- 2 tbsp. sugar
- 1⁄4 tsp. salt
- 8 tbsp. cold butter, cut into small pieces
- 3 tbsp. cold vegetable shortening
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