In this recipe, you're introduced to pate brisee - a more crumbly crust that uses less sugar than the pate sucre. That's what makes it perfect for pies. You can make your pate brisee in a food processor or by hand -- it's up to you. For dough like this (biscuit and pie dough), a huge part of your success relies on how well you cut the butter into flour. This involves cutting the butter into small pieces so that when they melt, it makes a light, flakey crust. Instead of creaming the butter, you work the whole pieces into it. Important tips to remember: work quickly, work with cold butter and don't overwork the flour.
Chicago native Dale has been a chef for six years, with plans underway to open his own restaurant. Whether he's cooking four-star meals, diving, or doing gymnastics, Dale's competitive edge is undeniable. He has created something he calls "flavor math," where the right number of spices can bring the perfect flavor and taste. He uses French American cultural influences in his cooking, and is serious about putting his skills to the ultimate test. He loves the fact that the other contestants could be "out-cooked by a queer." Dale will say what everyone else is thinking.