---------- exported from cookworks for meal-master, v7.0
 
      title: pate brisee
 categories: french
   servings: 8
 
       2 c  flour
       1 c  unsalted butter
       1 t  salt
     1/2 c  water
 
 combine flour and salt on a pastry board or in a large bowl cut in butter
 to the size of small peas 
 make a well in the center and pour in half of the water 
 toss and cut in the water until well mixed 
 additional water may be added until dough holds together do not knead
 dough 
 form into a cake, wrap in plastic, and chill
 rollout and use as desired
 
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