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To avoid creating water pockets in your brisee (which will wreak havoc in your dough), make sure to strain the ice out of the water before drizzling it in and processing.

Source: Martha Stewart Living, November 2016
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Cook's Notes

Be sure to use cold, not frozen, butter when making pate brisee. Frozen butter won't incorporate as easily, and you'll end up having to use more water than is ideal.

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