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.
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
BASIC FRENCH TART DOUGH/PATE BRISEE (DORIE GREENSPAN)
This dough is an all-purpose recipe that produces a not-too rich, slightly crisp crust that works for both sweet tarts and savoury recipes, including the delicious Carrot & Leek Mustard Tart (recipe #440319). This is a good dough to use anytime you see a recipe calling for a pate brisee. Be prepared: This dough requires at least 3 hours to chill. Recipe is from Dorie Greenspan's great new cookbook, "Around my French Table". STORAGE TIP: Well wrapped, the dough can be kept in the refrigerator for up to 5 days or frozen for up to 1 month. You can also tightly wrap and freeze the fully baked crust for up to 2 months, or freeze the unbaked crust in the pan and bake it directly from the freezer. Just add about 5 minutes or so to the baking time.
Provided by blucoat
Categories Savory Pies
Time 45m
Yield 1 tart crust
Number Of Ingredients 6
Steps:
- FOOD PROCESSOR METHOD: Put the flour, sugar, and salt in the processor and whir a few times, until the butter is coarsely mixed into the flour. Beat the egg with the ice water and pour it into the bowl in 3 small additions, whirring after each one (Don't overdo it - the dough shouldn't form a ball or ride on the blade) You'll have a moist, malleable dough that will hold together when pinched. Turn the dough out onto a work surface, gather it into a ball (if the dough doesn't come together easily, push it, a few spoonfuls at a time, under the heel of your hand or knead it lightly), and flatten it into a disk.
- HAND METHOD: Put the flour, sugar, and salt in a large bowl. Drop in the bits of butter and, using your hands or a pastry blender, work the butter into the flour until it is evenly distributed. You'll have large and small butter bits, and that's fine - uniformity isn't a virtue here. Beat the egg and water together, drizzle over the dough, and, using your fingertips, mix and knead the dough until it comes together. Turn it out onto a work surface, gather it into a ball (if the dough doesn't come together easily, push it, a few spoonfuls at a time, under the heel of your hand or knead it some more), and flatten it into a disk.
- Chill at least 3 hours or up to 5 days.
- When you're ready to bake the tart shell, butter a 9 - 91/2inch fluted tart pan with a removable bottom (butter it even if it's nonstick).
- To roll out the dough: Roll out the dough between sheets of wax paper or plastic wrap or in a lightly floured rolling cover; or you can roll it out on a lightly floured work surface. If you're working between sheets of paper or plastic wrap, lift it often so that it doesn't roll into the dough, and turn the dough over frequently. If you're just rolling on the counter, make sure to lift and turn the dough and reflour the counter often. The rolled-out dough should be about 1/4 inch thick and at least 12 inches in diameter.
- Transfer the dough to the tart pan, easing it into the pan without stretching it. (What you stretch now will shrink in the oven later.) If you'd like to reinforce the sides of the crust, you can fold some of the excess dough over, so that you have a double thickness around the sides. Using the back of a table knife, trim the dough even with the top of the pan. Prick the base of the crust in several places with a fork.
- Chill - freeze - the dough for at least 1 hour before baking.
- Center a rack in the oven and preheat the oven to 400°F Press a piece of buttered foil (or use nonstick foil) against the crust's surface. If you'd like, you can fill the covered crust with rice or dried beans (which will be inedible after this but can be used for baking for months to come) to keep the dough flat, but this isn't really necessary if the crust is well chilled. Line a baking sheet with a silicone baking mat or parchment paper and put the tart pan on the sheet.
- TO PARTIALLY BAKE THE CRUST: Bake for 20 minutes, then very carefully remove the foil (with the rice or beans). Return the crust to the oven and bake for another 3 - 5 minutes, or until it is lightly golden. Transfer the baking sheet to a cooling rack and allow the crust to cool before you fill it.
- TO FULLY BAKE THE CRUST: Bake for an additional 10 minutes, or until it is an even golden brown. Transfer the baking sheet to a cooling rack and allow the crust to cool before you fill it.
Nutrition Facts : Calories 1269.4, Fat 75.6, SaturatedFat 45.6, Cholesterol 394.7, Sodium 1245.3, Carbohydrate 123.9, Fiber 4.2, Sugar 5, Protein 23.1
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
ALL-PURPOSE PIE DOUGH-PâTE BRISéE FINE
You will note the mixture of flours and fats here. Without them, our general American all-purpose flour, which is relatively high in gluten, can give you a brittle rather than a tender crust. But if you have "pastry flour," you can use that alone, along with all butter rather than a mixture of butter and vegetable shortening.
Yield dough for two 9-inch round shells or a 14-by-18-inch free-form shell
Number Of Ingredients 6
Steps:
- Drop the flours, salt, and butter in to the bowl of a food processor fitted with the steel blade. Pulse 5 or 6 times in 1/2-second bursts to break up the butter. Then add the shortening, turn on the machine, and immediately pour in the ice water, pulsing 2 or 3 times. Remove cover and observe the dough, which will look like a mass of smallish lumps and should just hold in a mass when a handful is pressed together. If too dry, pulse in droplets more water.
- Turn dough out onto your work surface, and with the heel of your hand rapidly and roughly push egg-size blobs out in front of you in 6-inch smears. Gather the dough into a relatively smooth cake; wrap in plastic, and refrigerate at least 2 hours (or up to 2 days), or you may freeze it for several months.
- SWEET DOUGH FOR DESSERT TARTS. Use the same formula, but cut the salt down to 1/4 teaspoon and include 2 tablespoons sugar.
- Dough with a high fat content like this one softens quickly at room temperature and becomes difficult if not impossible to work with. Whenever this happens to you, stop where you are and refrigerate it for 20 minutes. To make things easier for me, I bought a marble slab that now lives in the refrigerator; I take out that chilled slab and use it as a work surface any time I'm doing a dough.
- Bake your tart shell in a bottomless buttered flan ring set on a buttered pastry sheet, or in a false-bottomed cake pan or fluted pan, or on a buttered upside-down pie plate or cake pan. Or you can fashion a free-form shell on a buttered pastry sheet.
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PâTE BRISéE (PIE DOUGH) - SCHECKEATS
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Estimated Reading Time 4 mins
- Slowly add the ice water/vodka mixture (you will not need all of it) (I usually work it in with clean hands) and mix it into the flour and butter mixture. Add until the dough will hold its form when pressed together. Depending on the humidity in your kitchen, you'll probably need between around half a cup. Go little by little. You want just enough liquid for it to BARELY stick to itself. If at any point, the butter starts to feel like it's warming up too much or melting, just pop everything in the freezer 5-10 minutes and take a quick break.
- Press the dough as best as you can into a rectangle. It's okay if there are some crumbly bits on the edges. Cut the rectangle in thirds, stack them on top of each other and press down into a new rectangle. If there are crumbly bits still, press them in. This helps create extra layers. Repeat cutting them in thirds and stacking one more time. After the second time, all the crumbly bits should be better integrated.
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