FLAKY PATE BRISEE
For the flakiest crust, make sure all ingredients (including the flour) are cold before you begin.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes enough for one double-crust or two single-crust 9-inch pies
Number Of Ingredients 4
Steps:
- Pulse flour and salt in a food processor. Add butter, and pulse until mixture forms coarse crums with some larger pieces remaining, about 10 seconds.
- With machine running, add ice water in a slow, steady stream just until dough holds together without being wet or sticky, no longer than 30 seconds.
- Divide dough in half, and shape into disks. Wrap in plastic; refrigerate at least 1 hour or overnight. Dough can be frozen up to 1 month; thaw in the refrigerator overnight before using.
BASIC FLAKY PIE CRUST
Make and share this Basic Flaky Pie Crust recipe from Food.com.
Provided by Steve_G
Categories Pie
Time 45m
Yield 1 pie crust, 8 serving(s)
Number Of Ingredients 6
Steps:
- Divide the butter into two parts, about two thirds to one third.
- Cut the butter into small cubes, about 1/2 inch.
- Cover butter with plastic wrap.
- Refrigerate the larger amount and freeze the smaller for a minimum of 30 minutes.
- Place the flour, salt, and baking powder in a reclosable gallon-size freezer bag and freeze for a minimum of 30 minutes.
- Place the flour mixture in a food processor with the metal blade and process for a few seconds to combine.
- Set the bag aside.
- Add the larger amount of butter cubes to the flour and process for about 20 seconds or until the mixture resembles coarse meal.
- Add the remaining frozen butter cubes and pulse until all of the frozen butter is the size of peas.
- Add the lowest amount of the ice water and the vinegar and pulse 6 times.
- Pinch a small amount of the mixture together between your fingers.
- If it does not hold together, add half the remaining water and pulse 3 times.
- Try pinching the mixture again.
- If necessary, add the remaining water, pulsing 3 times to incorporate it.
- The mixture will be in particles and will not hold together without being pinched.
- Dump the mixture back into the bag and work it from the outside of the bag gently until it comes together into a ball.
- Refrigerate if the butter starts to melt (the heat from your hands will melt the butter) Wrap dough ball with plastic wrap and refrigerate for at least one hour before rolling (preferably overnight).
- Don't skip this step, the gluten must relax for proper rolling!
- You can refrigerate the dough up to 2 days, freeze up to 3 months (thaw in the refrigerator overnight).
- Allow the dough to sit at room temperature for 10 minutes then roll the dough to about 1/8" thickness on a cool, lightly floured surface.
- Work the dough from the center out, turning over occasionally.
- Add the minimum amount of flour as too much will produce a tough dough.
- Once again if the dough gets too warm allow it to rest in the fridge till cool.
- Fold the rolled out crust in quarters and gently place into pan, unfold and tuck gently into pan, trim excess (leave about 1 inch overhang to form edge).
Nutrition Facts : Calories 184.5, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 80.5, Carbohydrate 17.9, Fiber 0.4, Sugar 0.1, Protein 2
PâTE BRISéE
Steps:
- Pulse flour, salt, and sugar in a food processor (or whisk together by hand in a bowl). Add butter, and pulse (or quickly cut in with a pastry blender or your fingertips) until mixture resembles coarse meal, with some larger pieces remaining. Drizzle 1/4 cup water over mixture. Pulse (or mix with a fork) until mixture just begins to hold together. If dough is too dry, add 1/4 cup more water, 1 tablespoon at a time, and pulse (or mix with a fork).
- Divide dough in half onto two pieces of plastic wrap. Gather into two balls, wrap loosely in plastic, and press each into a disk using a rolling pin. Refrigerate until firm, well wrapped in plastic, 1 hour or up to 1 day. (Dough can be frozen up to 3 months; thaw in refrigerator before using.)
- Shortening Variation
- Replace 1/2 cup (1 stick) butter with 1/2 cup cold vegetable shortening, cut into small pieces.
- Lard Variation
- Replace 1/2 cup (1 stick) butter with 1/2 cup cold lard. For the best quality, it's worth seeking out leaf lard. You can buy rendered leaf lard from online vendors, or from artisanal butcher shops.
- Cornmeal Variation
- Replace 1/2 cup flour with 1/2 cup coarse cornmeal.
- Cheddar Variation
- Reduce butter to 3/4 cup (1 1/2 sticks) and add 1 1/2 cups shredded sharp cheddar to the flour mixture along with the butter. Increase sugar to 1 tablespoon.
PATE BRISEE (PIE DOUGH)
Pate brisee is the French version of classic pie or tart pastry. Pressing the dough into a disc rather than shaping it into a ball allows it to chill faster. This will also make the dough easier to roll out, and if you freeze it, it will thaw more quickly.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 1 double-crust or 2 single-crust 9- to 10-inch pies
Number Of Ingredients 5
Steps:
- In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
- With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
- Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.
PATE BRISEE (FLAKY SWEET PASTRY DOUGH)
Provided by Patricia Wells
Categories dessert
Time 1h10m
Yield Four six-inch tartlettes
Number Of Ingredients 5
Steps:
- Place one cup of flour, the butter, sugar and salt in the bowl of a food processor fitted with a metal blade. Process just until the mixture resembles coarse crumbs, about 10 seconds. Add the water and slowly pulse just until the pastry begins to hold together, about six to eight times. Do not let it form a ball. Turn the pastry out onto waxed paper and flatten the dough into a circle. If the dough is excessively sticky, sprinkle it with several tablespoons of flour. Wrap in waxed paper and refrigerate for at least one hour.
Nutrition Facts : @context http, Calories 314, UnsaturatedFat 6 grams, Carbohydrate 29 grams, Fat 20 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 13 grams, Sodium 77 milligrams, Sugar 2 grams, TransFat 1 gram
PATE BRISEE (FRENCH SHORTCRUST)
This is an easy, versatile, and delicious pate brisee for tarts that can be used with savory and sweet fillings. It makes two crusts, so refrigerate half and save it for a weekday quiche! You can store dough in the freezer for up to 2 weeks.
Provided by tessaf
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 50m
Yield 16
Number Of Ingredients 5
Steps:
- Place flour, sugar, and salt in a food processor and pulse 3 or 4 times to mix. Add cubed butter; pulse until crumbly.
- Pour slow stream of ice water through feed tube while the processor is on low speed until dough holds together when pinched, making sure not to add too much.
- Divide dough evenly into 2 pieces. Form dough into discs on a lightly floured work surface. Wrap discs with wax paper or parchment paper before wrapping with plastic wrap. Chill in the refrigerator for 30 minutes or until use.
- Roll dough out on a lightly floured work surface using a lightly floured rolling pin between 2 pieces of parchment paper to desired thickness when ready to use.
- Butter two 9-inch tart pans. Roll crusts 1 at a time onto the rolling pin and unroll over tart pans. Gently push dough into the prepared pans, molding to the sides. Trim edges with fingers or a knife. Fill and bake according to filling recipe instructions.
Nutrition Facts : Calories 178.9 calories, Carbohydrate 16.5 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 7.3 g, Sodium 154.9 mg, Sugar 1.6 g
More about "flaky pate brisee food"
HOW TO MAKE PâTE BRISéE: FLAKY, BUTTERY FRENCH PIE DOUGH ...
From garlicdelight.com
3.8/5 (8)Total Time 40 minsCategory Cooking HelperCalories 241 per serving
- Add the cubed butter to the wheat flour. Toss the cubes of butter until they are coated with the flour.
- Use your hands to rub the butter into the flour. Work very quickly with your warm hands to avoid melting the butter too much. Use a rubbing motion to rub the butter between your fingers. This step should take less than 5 minutes if you're working very quickly. If you are in a very warm kitchen, check out How to bake pies when your kitchen is hot for tips.
HOW TO MAKE PâTE BRISéE: CLASSIC PâTE ... - MASTERCLASS
From masterclass.com
3/5 (29)Category DessertCuisine FrenchTotal Time 2 hrs 10 mins
WHAT IS THE DIFFERENCE BETWEEN PATE BRISEE AND PATE SUCREE?
From askinglot.com
PâTE BRISéE - FLOUR & FIG - FLOUR & FIG | FLOUR & FIG
From flourfig.com
FLAKY PIE CRUST OR PATE BRISEE TUTORIAL | CRAFTYBAKING ...
From pinterest.com
PâTE BRISéE | RECIPES | KITCHENAID
From kitchenaid-mea.com
PâTE BRISéE | RECIPES | OFFICIAL KITCHENAID SITE
From kitchenaid.ie
FLAKY PATE BRISEE- WIKIFOODHUB
From wikifoodhub.com
CLASSIC, FLAKY PâTE BRISéE FOR SAVORY PIES - EDIBLE BOSTON
From edibleboston.com
PATE BRISEE | HAVING FUN FOOD
From havingfunfoodi.blogspot.com
PATE BRISEE | I LIKE FOOD
From lizholtan.wordpress.com
PâTE BRISéE RECIPE - CUISINART.COM
From cuisinart.com
WHAT IS PâTE BRISéE? - COOKTHINK
From cookthink.com
THREE TYPES OF BASIC PASTRY DOUGH - PASTRY WORKSHOP
From pastry-workshop.com
PâTE BRISéE - PIE AND TART CRUST - DELIGHTFUL REPAST
From delightfulrepast.com
PATE BRISEE | I LIKE FOOD
From lizholtan.wordpress.com
PÂTE BRISÉE – CLASSIC FRENCH PIE AND TART PASTRY | URBNSPICE
From urbnspice.com
PâTE BRISéE RECIPE - EPICURIOUS
From epicurious.com
PATE BRISEE PIE CRUST - AMY LEARNS TO COOK
From amylearnstocook.com
FLAKY PATE BRISEE RECIPE | RECIPE | PIE CRUST, PIE, FOOD ...
From pinterest.ca
FOUR AMAZING PIE CRUSTS - FLAKY, BRISEE, SUCREE, SABLEE ...
From ashleemarie.com
MARTHA BAKES: PâTE BRISéE EPISODE | PBS FOOD
From pbs.org
FLAKY PIE CRUST OR PATE BRISEE TUTORIAL | CRAFTYBAKING ...
From craftybaking.com
RECIPE: TEMPER CHOCOLATE & PASTRY’S PâTE BRISéE BUTTER ...
From montecristomagazine.com
FLAKY PIE CRUST OR PATE BRISEE TUTORIAL | CRAFTYBAKING ...
From craftybaking.com
JOANNE CHANG'S EXTRA-FLAKY PASTRY (PâTE BRISéE) - NEW ...
From newengland.com
PATE BRISEE - EDIBLE SOUTH FLORIDA
From ediblesouthflorida.ediblecommunities.com
BRISéE, SUCRéE, SABLéE, THE THREE DOUGHS TO KNOW - HONEY
From milkandhoneythebakery.com
PâTE BRISéE - FRENCH FLAKY PASTRY RECIPE - EVERYBUNNY EATS
From everybunnyeats.com
PATE BRISEE RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
PâTE BRISéE | CHEFSTEPS | PBS FOOD
From pbs.org
BUTTERY, FLAKY, ALL-PURPOSE PIE CRUST (PâTE BRISéE ...
From chefsteps.com
BAKING SCHOOL DAY 9: PâTE BRISéE (PIE CRUST) - KITCHN
From thekitchn.com
PâTE BRISéE (SHORTCRUST PASTRY ... - EVERYDAY PIE
From everydaypie.com
PASTRY CRUST: PâTE BRISéE - BELGIAN FOODIE
From belgianfoodie.com
WHAT IS PATE BRISEE? - FOOD NEWS
From foodnewsnews.com
HOW TO MAKE PâTE BRISéE (FRENCH PIE CRUST TECHNIQUE)
From biggerbolderbaking.com
HOW TO MAKE PATE BRISEE - HOWCAST
From howcast.com
PâTE BRISéE | RECIPES | KITCHENAID UK
From kitchenaid.co.uk
BASIC FLAKY, BUTTERY PIE CRUST RECIPE - FOOD REPUBLIC
From foodrepublic.com
FLAKY PâTE BRISéE PIE CRUST - THE WASHINGTON POST
From washingtonpost.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love