French Pie Crust Pâte Brisée PASTRY FOR 1 DOUBLE- OR 2 SINGLE-CRUST (9- TO 10-INCH) PIES Making pie crust is terrifying for many people, but the difference between a homemade crust and a manufactured butterless tube of tasteless dough is night and day. If you like to cook, it’s very much worth overcoming your fears. Try the real thing. 2½ cups all-purpose flour 1 teaspoon fine sea salt 1 teaspoon sugar 1 cup (2 sticks) unsalted butter, chilled and cut into small pieces � to ½ cup ice water In a food processor fitted with a metal blade, combine the flour, salt, and sugar.
Our whole point was that the chicken salads can be different, but our choice of mayonnaise was the same. ” Turned out, they used this as the tagline. I heard a rumor that the side of an eighteen-wheeler had a photograph on it of Mary and me holding our chicken salads. ” 2 large egg yolks 1 teaspoon Dijon mustard Juice of ½ lemon or 2 tablespoons white wine vinegar 1 cup oil (such as canola, grapeseed, olive, or a combination), at room temperature Coarse salt and freshly ground black pepper Whisk the egg yolks, mustard, and lemon juice together in a bowl until smooth and light.