Method

Heap the flour on a counter and make a well.  Put in the butter, salt, sugar, and egg.  Using your fingertips, mix and cream these ingredients together.

Little by little, draw in the flour, working the dough delicately until it has a grainy texture.

Add the milk and incorporate gently with your fingertips until the dough begins to hold together.

Using the palm of your hand, work the dough by pushing it away from you 4 or 5 times until smooth.  Roll it into a ball, wrap in plastic wrap, and chill until ready to use.

Note: Pâte Brisée will keep perfectly in an airtight container in the refrigerator for a week or up to 3 months in the freezer.

Makes about 1 pound (450g)

Reprinted with permission from ©Michel Roux, Pastry Savory & Sweet, published by John Wiley & Sons, Inc. click for book review

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