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.
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.
PATE BRISEE
Use this pate brisee as the crust for our Tomato Pie. To save time, you can make the crust a day in advance, fit it into a baking pan, and store it covered in the refrigerator.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 1 tomato-pie crust
Number Of Ingredients 5
Steps:
- Combine flour, salt, and sugar in food processor. Add butter; process until mixture resembles coarse meal, about 10 seconds.
- Add ice water in a slow, steady stream through feed tube of food processor with machine running until dough holds together, no more than 30 seconds.
- Turn dough onto a piece of plastic wrap. Press into a flattened rectangle, wrap in plastic, and refrigerate at least 1 hour.
MARTHA STEWART'S PATE BRISEE -- BASIC PIE CRUST
This is my favorite pie crust. I have yet to make it right, with all cold ingredients, so if you don't have time to chill the flour etc, it will be fine. I also have never made this in my food processor-- just with my good old pastry blender and a bowl. I have used this for both sweet and savory dishes. Work time includes 1 hour chill time (I do not always do this either...)
Provided by herbiechic
Categories Dessert
Time 1h20m
Yield 2 8-10" tarts or single pie crusts
Number Of Ingredients 5
Steps:
- Secrets to a good pie crust: chilled ingredients and chilled dough. Margarine or shortening can be used instead of butter (but butter is my favorite!).
- Put flour, salt and sugar in a bowl, blender or food processor. Add the pieces of butter and process approximately 10 seconds or until it resembles "coarse meal.".
- Add ice water drop by drop while machine is running (or you are mixing)--- just until dough holds together without being wet or sticky. Do not mix longer than 30 seconds.
- Roll dough out on a piece of plastic wrap. Press down slightly. Chill for at least one hour.
Nutrition Facts : Calories 1390.7, Fat 93.6, SaturatedFat 58.5, Cholesterol 244, Sodium 1178.9, Carbohydrate 121.4, Fiber 4.2, Sugar 2.6, Protein 17.1
ESSENTIAL PATE BRISEE
This recipe promises the ability to use this pate brisee in a variety of recipes. Try it with Martha's Shaker Lemon Pie, Maple Custard Pie, Martha's Sour Cherry Pie, and the Navy Bean Pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes enough for two 8- to 11-inch tarts or single-crust pies, or one 8- to 10-inch double-crust pie
Number Of Ingredients 4
Steps:
- Pulse flour and salt in a food processor to combine. Add butter; pulse until mixture resembles coarse crumbs with some larger pieces remaining. Evenly drizzle 1/4 cup ice water over mixture. Pulse until dough is crumbly but holds together when squeezed. If dough is too dry, add up to 1/4 cup more ice water, 1 tablespoon at a time, and pulse to combine.
- Turn out dough onto a floured surface and divide dough in half, then shape each half into a disk. Wrap each half in plastic and refrigerate until firm, about 1 hour or up to 1 day. (Dough can be frozen up to 1 month; thaw overnight in refrigerator before using.)
BASIC SHORT-CRUST PASTRY
From Anna Thomas' The Vegetarian Epicure. I learned to cook from this book. My book is falling apart so I'm putting it in so I can print it out.
Provided by Amethyst42
Categories Savory Pies
Time 50m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Sift together the flour and the salt. Slice the cold butter rapidly and drop the slices into the flour. With a pastry blender or two sharp knives, cut in the butter until the mixture resembles coarse corn meal.
- Sprinkle the ice water of the flour-butter mixture and stir it very quickly with a fork, until the dough gathers together. Form the dough into a ball, wrap it in wax paper or foil, and chill for about 2 hours.
- A note here that Canadian wheat is 'harder' than wheat from the USA, and you may need to add a little more water to make it gather.
- Makes enough dough for 1 large, 11 or 12 inch quiche shell.
- PREPARING A QUICHE OR TART SHELL.
- On a lightly floured surface, roll the chilled dough out into a circle about 2 1/2 inches larger than your quiche pan. Roll the circle of dough loosely around your rolling pin and unroll it over the quiche pan, centering it as well as possible. Press the sides against the rim of the pan, pushing the extra dough down a bit to make and edge that is slightly thicker than the bottom. Trim the dough off with a sharp knife about 1/4 inch above the rim of the pan (it shrinks down a bit while baking).
- Using a pastry crimper of the blunt end of a kitchen knife, crimp the ridge of the dough neatly just above the rim of the pan. Prick the bottom of the shell all over with a fork (VERY IMPORTANT!) and chill it for 1/2 hour.
- PREBAKING A QUICHE OR TART SHELL.
- Line the inside of the pastry shell with a piece of aluminum foil. and fill it with dried beans or rice (which can be kept in a jar and reused for this purpose forever). Bake the shell in a preheated 450 degree oven for about 8 minutes, then remove the beans and foil, prick again with a fork (VERY IMPORTANT!), and return to the hot oven for another 4 to 5 minutes, or until the bottom of the shell begins to colour. Allow the shell to cool slightly on a rack, then fill and finish baking according to recipe.
Nutrition Facts : Calories 1496.3, Fat 93.9, SaturatedFat 58.6, Cholesterol 244, Sodium 1821.8, Carbohydrate 143.2, Fiber 5.1, Sugar 0.6, Protein 20.3
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