PATE BRISEE FOR SUMMER BERRY PIES
If making Fourth of July Summer Berry Pies, make two batches of pate brisee. (Do not double recipe.)
Provided by Martha Stewart
Categories Pie & Tarts Recipes
Time 1h
Yield Makes 1 large disk or 2 small disks (enough for three 5-inch pies or one 9-inch pie)
Number Of Ingredients 5
Steps:
- Pulse flour, salt, and sugar in a food processor until combined. Add butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 5 seconds.
- Drizzle water evenly over mixture. Pulse until mixture just begins to hold together, about 10 seconds. (Dough should not be wet or sticky.) Press dough into 1 large disk (for mini pies) or 2 small disks (for large pie), and wrap in plastic wrap. Refrigerate until firm, about 1 hour or overnight.
SUMMER BERRY COBBLER
This cobbler encloses berries in a pate brisee -- classic French short-pastry dough.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees. Place berries in a large bowl. Add sugar, flour, lemon juice, and cinnamon. Toss to combine. Set aside.
- On a lightly floured surface, roll out the pate brisee into an 18-inch circle 1/8 inch thick. Fold the dough in half, and transfer to an 8 1/2-by-2 1/2-inch round gratin dish or deep-dish pie plate. Carefully press the dough into the bottom and sides of the dish, allowing the excess to hang over the edge.
- Spoon the berry mixture into the prepared dish, and fold the pastry in over the fruit. Trim away excess pastry, leaving an opening of about 3 inches in the center. Chill cobbler in the refrigerator until dough is firm, 15 to 20 minutes.
- Combine egg yolk and cream in a small bowl. Brush pastry with the egg wash. Place cobbler in oven. Bake until crust is golden, about 30 minutes. Reduce heat to 350 degrees. Continue baking until juices start to bubble up over the crust, about 35 minutes more. Remove from oven, cool slightly, and serve.
PATE BRISEE FOR SUMMER BERRY COBBLER
Use this for any 9-inch, double-crust pie, or for our Summer Berry Cobbler.
Provided by Martha Stewart
Categories Pie & Tarts Recipes
Yield Makes enough for 1 cobbler
Number Of Ingredients 5
Steps:
- Place flour, salt, and sugar, in a food processor and process for a few seconds to combine. Add butter; process until mixture resembles coarse meal, about 10 seconds.
- Add ice water in a slow steady stream through the feed tube with the machine running, just until the dough holds together. Do not process for more than 30 seconds.
- Turn dough out onto a piece of plastic wrap. Press into a flattened circle and wrap it in the plastic; refrigerate for at least 1 hour.
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.
SUMMER BERRY COBBLER
Provided by Tyler Florence
Categories dessert
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Preheat oven to 400 degrees F. In a mixing bowl, combine berries with sugar, cinnamon, cornstarch and lemon juice. Stir gently to combine. Spread berry mixture out on a 10-inch tart or gratin dish. Dollop spoonfuls of scone dough evenly over the top of the fruit; leave a border around the edge of the dish for spreading. Drizzle the surface with melted butter and dust with sugar. Set on a cookie sheet and bake for 25 to 35 minutes until the top is golden brown and the fruit juices bubbling.
- Cool for 15 minutes before serving. Serve with heavy cream, whipped cream or vanilla ice cream.
- In a large bowl, sift together flour, baking powder, salt and sugar; mix thoroughly. Cut in butter using 2 forks or a pastry blender. The butter pieces should be coated with flour and resemble crumbs.
- In another bowl, mix buttermilk and egg together, and then add to the flour mixture. Mix just to incorporate, do no overwork the dough.
- Roll blueberries in flour to coat, this will help prevent the fruit from sinking to the bottom of the scone when baked. Fold the blueberries into batter, being careful not to bruise.
PATE BRISEE TO MAKE ONE DOUBLE-CRUST 9-INCH PIE
A reliable pie crust recipe is an essential. And this particular recipe for Pate Brisee that makes one double-crust 9-inch pie, great for apple pies and other rustic fruit desserts, is a great one to have.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes enough for 1 double-crust 9-inch pie
Number Of Ingredients 5
Steps:
- Pulse flour, salt, and sugar in a food processor until combined. Add butter, and process until mixture resembles coarse meal, about 10 seconds. With the machine running, add ice water in a slow, steady stream until mixture just begins to hold together.
- Shape dough into 2 disks. Wrap each in plastic, and refrigerate 1 hour to 2 days.
PATE BRISEE FOR SAVORY AND SWEET PIES
This recipe works perfectly with a variety of pies. Try it with our Pork Pie, Pumpkin Crunch Pie, and Montgomery Pie.
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes enough for one 9-inch double-crust pie or two 9-inch single-crust pies
Number Of Ingredients 5
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.)
PATE BRISEE I
In 'Flour' by Joanne Chang. Makes 18 oz. dough, enough for one 9-inch double crust or lattice-top pie
Provided by ratherbeswimmin
Categories Dessert
Time 30m
Yield 18 oz. dough
Number Of Ingredients 6
Steps:
- Using a stand mixer fitted with the paddle attachment, mix together the flour, sugar, and salt for 10 to 15 seconds, or until combined.
- Scatter the butter over the top.
- Mix on low speed for 1 to 1 1/2 minutes, or just until the flour is no longer bright white and holds together when you clump it and lumps of butter the size of pecans are visible throughout.
- In a small bowl, whisk together the egg yolks and milk until blended.
- Add to the flour mixture all at once; mix on low speed for about 30 seconds, until the dough just barely comes together.
- It will look really shaggy and more like a mess than a dough.
- Dump the dough out onto an unfloured work surface; then gather it together into a tight mound.
- Using your palm and starting on one side of the mound, smear the dough bit by bit, down the side and along the work surface (at Flour, it is called "going down the mountain"), until most of the butter chunks are smeared into the dough and the dough comes together.
- Do this once or twice on each part of the dough, moving through the mound until the whole mess has been smeared into a cohesive dough with streaks of butter.
- Gather up the dough, wrap tightly in plastic wrap, and press down to flatten into a disk about 1 inch thick.
- Refrigerate for at least 4 hours before using.
- The dough will keep in the refrigerator for up to 4 days or in the freezer for up to 1 month.
Nutrition Facts : Calories 144.5, Fat 10.9, SaturatedFat 6.7, Cholesterol 45.9, Sodium 100.6, Carbohydrate 10.2, Fiber 0.3, Sugar 0.8, Protein 1.7
VERSATILE PATE BRISEE
This simple recipe is an ideal base for many pies and tarts, sweet or savory.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h15m
Yield Makes 1 large disk or 2 small disks
Number Of Ingredients 5
Steps:
- Pulse flour, sugar, and 1 teaspoon salt in a food processor until combined. Add butter, and pulse until mixture resembles coarse meal, about 10 seconds. Drizzle 1/4 cup ice water evenly over mixture. Pulse until mixture holds together when pressed between 2 fingers (dough should not be wet or sticky). If dough is too dry, add more water, 1 tablespoon at a time, and pulse.
- Shape dough into 1 large disk or 2 small disks, and wrap in plastic wrap. Refrigerate until firm, at least 1 hour. (Dough can be refrigerated overnight or frozen for up to 3 months. Let chilled dough stand for 10 minutes and frozen dough thaw before using.)
PERFECT PATE BRISEE
Use this recipe when making our Pear-Fig-Walnut Pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes two 9-inch crusts
Number Of Ingredients 5
Steps:
- Pulse flour, sugar, and salt in a food processor until combined. Add butter; process until mixture has pieces ranging in size from crumbs to 1/2 inch, about 12 seconds. Add ice water; process until just incorporated but dough is not wet or sticky, no more than 20 seconds. Squeeze a small amount of dough: It should just hold together. If it doesn't, continue to pulse in more ice water, 1/2 tablespoon at a time, and then test again.
- Halve dough; wrap each in plastic. Roll to 1/2 inch thick. Refrigerate 1 hour or up to 2 days, or freeze up to 3 weeks.
SLAB PIE PATE BRISEE
Makes two batches for our Peach-Raspberry Slab Pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 12-by-16-inch rectangle
Number Of Ingredients 5
Steps:
- Process flour, salt, and sugar in a food processor until combined. Add butter. Process until mixture resembles coarse meal, about 10 seconds. With machine running, add ice water in a slow, steady stream just until dough comes together. (Do not process more than 30 seconds.)
- Turn dough out onto a piece of plastic wrap. Flatten dough, and shape into a rectangle. Wrap in plastic. Refrigerate at least 1 hour (or overnight).
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