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
Steps:
- Combine the flour and salt in the bowl of a food processor and process a few seconds to mix. Quarter the 3/4 stick of butter lengthwise and cut into 1/4-inch pieces. Scatter the cubes of butter evenly over the flour. Pulse the machine until the butter pieces are about the size of lentils.
- Place half the ice water in the bottom of a bowl. Turn the flour/butter mixture onto it and pour the remaining water evenly over the top. Using a large rubber spatula, fold the mixture until it is evenly moistened. Squeeze it; it should hold together. If not, sprinkle in a little more water and gently mix.
- Turn the mixture out on the table and quickly frisage: using the palm of your hand, push sections of the dough away from you against the table. Gather the dough together and frisage any portions that were missed. Form the mass into whatever shape you will be rolling out (ie, disk for round, cylinder for rectangle), and wrap in plastic wrap. Chill for at least 30 minutes or up to 3 days. Dough can be frozen for up to 3 months.
PATE BRISEE
Provided by Food Network
Categories dessert
Yield 2 (9-inch) shells or 10 (3-inc
Number Of Ingredients 5
Steps:
- In a food processor, combine flour, salt, and sugar, then pulse 3 times to incorporate. Add butter and pulse until ingredients look and feel like coarse meal. Now add water and pulse until a ball of dough is formed. Do not overmix. Turn dough out onto plastic wrap, cover, and refrigerate for at least 1 hour before rolling out.
THOMAS'S PATE BRISEE
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes enough for two 9-or 10-inch single crust pies or one 9-or 10-inch double-crust pie
Number Of Ingredients 5
Steps:
- Pulse flour, sugar, and salt in a food processor to combine. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Evenly drizzle with ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary; add up to 2 tablespoons ice water, 1 tablespoon at a time); do not overmix. Form dough into two disks, wrap in plastic, and refrigerate until firm, at least 1 hour, or up to overnight. Dough can be frozen up to 1 month; thaw overnight in refrigerator before using.
MARTHA'S PATE BRISEE
Use this recipe to make Martha's Rum-Raisin Pie, Plum and Port Crostata, or Gateau Basque.
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 4
Steps:
- Pulse flour and salt in a food processor. Add butter, and pulse until mixture forms coarse crumbs 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 FOOD PROCESSOR PIE CRUST (REAL SIMPLE)
This recipe is from the Real Simple website and is super easy. This is a sweet sugar crust that can be rolled or patted into the pie pan. You can adjust the sugar to taste. I like this recipe a lot because it doesn't use shortening - an ingredient that is expensive and hard to find where I live.
Provided by Jostlori
Categories Tarts
Time 10m
Yield 1 9, 1 serving(s)
Number Of Ingredients 5
Steps:
- To Make Crust:.
- In a food processor, pulse the flour, butter, sugar, and salt until the mixture resembles coarse meal with a few pea-size clumps of butter remaining.
- Add 2 tablespoons of the water. Pulse until the mixture holds together when squeezed but is still crumbly (add more water, a little at a time, as necessary). Avoid overprocessing, which will make the dough tough.
- Place the still crumbly mixture on a sheet of plastic wrap. Shape it into a 1-inch-thick disk, using the plastic wrap to help. Wrap tightly and refrigerate until firm, at least 1 hour and up to 3 days. (The dough can be frozen at this point for up to 2 months.).
- NOTE - you can also pat the crust into the pie pan at this point, then refrigerate at least one hour before baking.
- To Prepare Crust for Baking:.
- Place the disk of dough on a floured piece of parchment or wax paper. Using your knuckles, make indentations around the perimeter of the dough (this will help prevent cracking when you roll the dough out).
- With a floured rolling pin, roll the dough into an 12-inch circle (work from the center outward, and use the parchment to rotate the dough). Flour the rolling pin, parchment, and dough as necessary to prevent sticking.
- Loosen the dough from the parchment and carefully transfer to a 9-inch pie plate. Fit the dough into the plate (avoid stretching). Trim the dough to a 1-inch overhang and tuck it under itself to create a thick rim.
- With the index finger of one hand, press the dough against the thumb and forefinger of the opposite hand; continue around the perimeter of the crust. Refrigerate for at least 30 minutes and up to 2 days before using.
Nutrition Facts : Calories 1431.3, Fat 93.6, SaturatedFat 58.5, Cholesterol 244, Sodium 1179.8, Carbohydrate 131.9, Fiber 4.2, Sugar 13.1, Protein 17.1
PâTE BRISéE
Categories Pastry
Yield makes enough for sixteen 2 1/4 inch tarts or two 9-inch tarts
Number Of Ingredients 6
Steps:
- Put the flour, sugar, and salt into a food processor and pulse a few times to combine. Add the butter and process until you have some pea-sized lumps left.
- Beat the egg and water together lightly and add to the processor. Process only until the dough comes together.
- Turn out onto a lightly floured work surface and divide in half. Form each half into a small brick, wrap in plastic, and refrigerate for at least 1 hour before rolling.
- This dough will keep for several days in the refrigerator and for 2 months in the freezer. Defrost before rolling.
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