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“Recipes by Clotilde Dusoulier, drawn from the book Chocolate & Zucchini”

Ingredients Nutrition


  1. If working with a food processor, combine the flour, salt, and butter in the processor. Process at low speed for about 10 seconds, until the mixture resembles coarse meal. Add the egg and mix again for a few seconds, until the dough comes together into a ball. If the dough is still a little dry, add a little ice-cold water, 1 teaspoon at a time, and process again in short pulses until the dough comes together. Turn out on a lightly floured work surface, and gather into a ball without kneading. Proceed to step 3.
  2. If working by hand, sift the flour into a medium mixing bowl. Add the salt and diced butter, and rub the mixture with the tips of your fingers or a wire pastry blender until the mixture resembles course meal. Beat the egg lightly in a small bowl. Form a well in the centre of the flour mixture, add the egg, and blend it gently with a fork. When most of the egg is incorporated, knead gently until the dough comes together. If it is a little dry, add ice-cold water, 1 teaspoon at a time, until the dough forms a ball. Avoid overworking the dough, or it will be tough. Proceed to step 3.
  3. Shape the dough into a slightly flattened ball. Wrap tightly in plastic and refrigerate for 30 minutes, or up to a day. Let stand at room temperature before using, just long enough that the dough can be rolled out without cracking: this usually takes about 10 minutes, but it will vary depending on the heat and humidity. The dough can also be frozen for up to a month.
  4. Sprinkle flour lightly on a clean work surface and on your rolling pin, and place the slightly flattened ball of dough on the work surface in front of you. Roll the pin over the dough two or three times with moderate pressure. Rotate the dough by a quarter of a turn clockwise and roll the pin over it two or three times. Repeat these steps until you get a circle large enough to line your pan, sprinkling the work surface and the rolling pin with a little more flour when the dough starts to stick to either of them.

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