Citrus Pate Brisee

I’m not usually big on desserts. Mostly ice cream or fruit baked with something crispy with ice cream. Here’s a simple recipe for dough that you can make and freeze until you need it.

1 – 1/2 lbs. all purpose flour
4 oz. sugar, plain old granulated
1/8 oz. salt
1/2 oz. orange zest, one large orange, use a microplane
1/4 oz. lemon zest, about two lemons
1 lb. unsalted butter, cut into 1/2″ cubes, freeze
4 oz. ice water

Carefully measure and prepare all ingredients.


Transfer the butter to the freezer after cubing it.Allow it to become very hard.


After the butter is frozen, combine with all other ingredients EXCEPT the water in a stand mixer fitted with a paddle.



Wrap the bowl and mixer with plastic wrap to contain the mess. Fill a measuring cup with water and ice to the 8 ounce mark, and allow to stand until you are ready to add.


Then mix on lowest speed until the butter had been reduced to pea-sized pieces. Then remove the plastic, and pour the water into the bowl, leaving four ounces of ice and water in the measuring cup.


The dough will very quickly come together, and the mixer will begin to struggle.


Turn the shaggy dough out onto a lightly floured work surface, and press together into a cylinder with your hands.


Divide into three, one-pound portions.


I use a vacuum sealer to package the dough for the freezer.


If you want to use the dough right away, refrigerate for a couple of hours to allow it to rest. Otherwise, date and freeze until you need it. It takes about 24 hours to defrost in the refrigerator.