Yield: 4 servings
Measure | Ingredient |
---|---|
2 ounces | Butter, unsalted |
1 cup | Flour, sifted |
¼ teaspoon | Salt |
¼ cup | Water, chilled |
Cut the butter into the flour with your fingers or a pastry cutter and add the salt.
Add water and mix to form the dough.
Dust with flour, cover and chill before rolling into a 9-inch round.
Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Claude Aubert, Arnaud's Restaurant, New Orleans