Pate Brisee

2 oz Butter, unsalted

1 c Flour, sifted

1/4 ts Salt

1/4 c 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