November is here, and the Free Library of Philadelphia Foundation is excited to soak up the last full month of autumn with programs and events at the Free Library! Browse the event calendar now and find festive storytimes, crafts, and more for the whole family! This time of year also has us feeling thankful, especially for YOU! No matter how you use and support the Free Library, you make a difference in our community all year long, and we are so appreciative.

This Thanksgiving season, if you're feeling grateful for libraries and all they offer, consider making a gift. While the City of Philadelphia provides the Library's crucial operational funds, many library programs are supported by donors like you through the Free Library Foundation. Please make your gift now to promote literacy, support innovative programs, and enrich the lives of Philadelphians at neighborhood libraries across our city.  

To say thank you, we've got a seasonal recipe to share from the Free Library Culinary Literacy Center!

3-2-1 Pâte Brisée

INGREDIENTS

• 12 oz flour (or 11 oz flour + 1 oz sugar to make pâte sucrée)
• 8 oz butter (or a combination of fats such as shortening, lard, etc.)
• 2–4 oz ice water
• 1/2 tsp salt

METHOD

Cut butter into small cubes and freeze. If adding other types of fats that are less structured, freeze them first, cube them, and put them back in the freezer.

Chill with ice water.

Mix together dry ingredients in an ample bowl with low sides.

Cut the fat into the flour mixture using a fork, pastry cutter, or food processor until reduced to evenly distributed, pea-sized chunks. The mixture will look and feel sandy and clump when squeezed. Further incorporating the fat will result in a more structured, less flaky crust.

Make a well in the center and pour in ice water.

Using a bowl scraper or spatula, pull the dry into the wet, folding it onto itself. Be careful not to handle the dough too much at this point and move quickly.

Once the water is evenly incorporated and you have a shaggy, cohesive mass, pack in a ball and form a disc.

Cover in plastic wrap and refrigerate overnight before using.