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Pâte Brisée – The One-Handed Pie Crust September 23, 2011

Posted by Bravado Cooking for Men in Classic Desserts, Classic French Dishes, Classic Recipes by Type.
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Homemade Piecrust

Late one night – about 1:00AM – I was awakened by an urgent knock at the door of my hotel room.  It was Bob in only his Jockey shorts.  He claimed he took the wrong turn coming out of the bathroom and ended up in the hall without a key.  I was with him earlier and drinking should be mentioned as part of the background.  His room was on a different floor and he had to take the elevator to my room – luckily he saw no one.  I gave him some clothes – but no shoes – and he trundled off barefoot to explain things to the front desk.

Well, many of us would rather be caught in a hotel corridor in our underwear rather than attempt to make a piecrust.  Nothing could be sillier since it is very easy to do and very Bravado.

I learned to make piecrust, or pate brisée, from Julia Child – from her book, that is.  She suggests making the piecrust with one hand like the true connoisseurs in France.  The very first time I tried this technique, I realized what Julia was really thinking.


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