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Pate brisee

(Wendy Maeda/Globe Staff)
October 20, 2010

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Makes enough for one 10-inch crostata or one 9-inch quiche or single-crust pie

1 cup flour
2 teaspoons sugar
1/2 teaspoon salt
9 tablespoons cold unsalted butter, cut into 8 pieces
1 egg yolk
2 tablespoons cold milk
Flour (for sprinkling)
1. In an electric mixer fitted with the paddle attachment, combine the flour, sugar, and salt. Scatter the butter over the mixture and beat on low speed for 45 seconds or until the flour is no longer bright white and the butter is in pecan-size lumps throughout.

2. In a small bowl, whisk together the yolk and milk. Add it to the flour mixture all at once and mix on low speed for 30 seconds or until the dough barely comes together. It will look shaggy — more like a mess than a dough.

3. Tip the contents onto an unfloured work surface and gather it in a tight mound. Using your palm, smear the dough bit by bit, starting at the top of the mound and sliding your palm down the side and along the work surface until most of the chunks are smeared into the dough and the dough holds together. Do this once or twice on each part of the dough, moving through the mound until the whole mess has been smeared into a cohesive dough with streaks of butter.

4. Gather up the dough, flatten it into a 1-inch thick disk, and wrap in foil. Refrigerate for 1 hour. Use as directed. Adapted from “Flour: Spectacular Recipes From Boston’s Flour Bakery + Cafe’’