Pate brisee dough|cakes|traditional|Swiss 0 about 1 pound This is a family recipe transmitted from my grand-mother to my mother, then to me. It can be prepared in a couple of minutes and gives a crispy and tasty cake crust that goes well with fruit tarts and cheese quiches. 2 1/2 cups all-purpose flour 1/4 cup olive oil 1 tsp salt 1/2 - 2/3 cup water Put the flour in a bowl, make a well, pour the oil. Mix well with your hands with a rubbing movement. Makes again a well. Put the salt at the bottom. Pour the water in once. Mix just enough to form a ball. Do not work or knead the dough! It can be used at once, but it becomes more elastic and tastes better when it rests one hour or longer. It can be kept a few days in the fridge before using.