Name: Herbed Pastry Crust
Prep time: 10 min
Total time: 10 min
Yield: 2 crusts
Ingredients: 2 cups (500 ml) unbleached all-purpose flour; 1/2 cup (125 ml) fresh herbs to taste, chopped and packed (basil, parsley, marjoram, thyme); 1/4 tsp (1 ml) salt; 3/4 cup (180 ml) cold unsalted butter, cubed; 1/4 cup (60 ml) ice water, approximately

Ingredients

2 cups (500 ml) unbleached all-purpose flour
1/2 cup (125 ml) fresh herbs to taste, chopped and packed (basil, parsley, marjoram, thyme)
1/4 tsp (1 ml) salt
3/4 cup (180 ml) cold unsalted butter, cubed
1/4 cup (60 ml) ice water, approximately

Preparation

In a food processor, combine the flour, herbs and salt. Add the butter and pulse for a few seconds at a time until the butter is the size of peas. Add the water and pulse again until the dough just begins to form. Add water as needed. Remove the dough from the food processor and form into two discs. Cover with plastic wrap and refrigerate for 30 minutes.

Note from Ricardo

This dough is delicious for making quiche, salmon pies or chicken pies.

Herbed Pastry Crust

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note