Lucinda Scala Quinns Pate Brisee Recipes

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LUCINDA SCALA QUINN'S PATE BRISEE



Lucinda Scala Quinn's Pate Brisee image

For the mincemeat pies, substitute eight tablespoons cold lard for eight tablespoons of the butter.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes enough for one 9- or 10-inch double-crust pie

Number Of Ingredients 5

3 cups all-purpose flour
1 tablespoon sugar
1 1/4 teaspoons salt
1 cup cold plus 2 tablespoons unsalted butter, cut into small pieces
1/2 cup plus 1 to 2 teaspoons ice water

Steps:

  • Pulse flour, sugar, and salt in a food processor to combine. Add butter; process until mixture resembles coarse meal, about 10 seconds. With machine running, add ice water in a slow, steady stream through feed tube until dough just comes together (no longer than 30 seconds).
  • Turn out onto a work surface. Divide in half. Shape into disks. Wrap in plastic. Refrigerate at least 1 hour (up to 2 days).

LUCINDA'S PATE BRISEE



Lucinda's Pate Brisee image

This pate brisee recipe is courtesy of Lucinda Scala Quinn. It can be used to make Apple-Raspberry Pie.

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     French Recipes

Yield Makes enough for one 15-by-12-inch pie

Number Of Ingredients 5

3 cups all-purpose flour
1 1/4 teaspoons coarse salt
1 tablespoon sugar
1 cup (2 sticks) plus 2 tablespoons unsalted butter, cold, cut into small pieces
1/2 cup ice water, plus more if needed

Steps:

  • In the bowl of a food processor, combine flour, sugar, and salt; pulse to combine. Add butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds. (To mix by hand, combine dry ingredients in a large mixing bowl, then cut in butter with a pastry blender.)
  • With the machine running, add ice water through the feed tube in a slow, steady stream, just until dough holds together without being wet or sticky. Do not process more than 30 seconds. Test by squeezing a small amount of the dough together; if it is still too crumbly, add a bit more water, 1 tablespoon at a time.
  • Turn out dough onto a clean work surface. Divide in half, and place each half on a piece of plastic wrap. Shape into flattened rectangles. Wrap in plastic, and refrigerate at least 1 hour or overnight.

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