First sift the flour over a large bowl and add the salt.
Cut the butter in tiny cubes. Incorporate the butter to the flour with your finger tips (you can't really use a spoon here... You could use a pastry blender but you'd loose all the fun of making your own "pâte brisée"). The dough will feel like coarse sand grains between your fingers.
Push the flour and butter mix on the sides of the bowl, digging a hole in the center.
Break the egg and pour it in the hole in middle of the bowl. Beat it a little with a fork then use a wooden spoon to incorporate the flour little by little. Add the crème fraîche or sour cream and mix again until the dough is homogeneous. (Alternatively, or if the dough is still dry, pour a few drops of water and knead.) Use your hands to knead the dough and form two balls of the same weight.
Place the balls of dough in plastic wraps and let them rest in the fridge for at least 1 hour before using or freezing.
Let the dough warm up a little before rolling it out.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (189g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 471 (52%)|
|Amt Per Serving||% DV|
|Total Fat 52.3g||70 %|
|Saturated Fat 32.5g||163 %|
|Monounsaturated Fat 13.3g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 135.4mg||42 %|
|Sodium 364.1mg||13 %|
|Potassium 151.6mg||4 %|
|Total Carbohydrate 95.5g||28 %|
|Dietary Fiber 3.4g||14 %|
|Sugars, other 92.1g|
|Protein 13.5g||19 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 907
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