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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini