LUCINDA SCALA QUINN'S PATE BRISEE
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
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
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
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.
PATE BRISEE (FLAKY SWEET PASTRY DOUGH)
Provided by Patricia Wells
Categories dessert
Time 1h10m
Yield Four six-inch tartlettes
Number Of Ingredients 5
Steps:
- Place one cup of flour, the butter, sugar and salt in the bowl of a food processor fitted with a metal blade. Process just until the mixture resembles coarse crumbs, about 10 seconds. Add the water and slowly pulse just until the pastry begins to hold together, about six to eight times. Do not let it form a ball. Turn the pastry out onto waxed paper and flatten the dough into a circle. If the dough is excessively sticky, sprinkle it with several tablespoons of flour. Wrap in waxed paper and refrigerate for at least one hour.
Nutrition Facts : @context http, Calories 314, UnsaturatedFat 6 grams, Carbohydrate 29 grams, Fat 20 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 13 grams, Sodium 77 milligrams, Sugar 2 grams, TransFat 1 gram
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
PATE BRISEE
dough for sweet tarts
Provided by cmuell15
Time 15m
Yield Makes Batch
Number Of Ingredients 0
Steps:
- Sieve flour and add salt and sugar
- Add butter and use your fingertips to mix it qickly into fine lumbs
- Add the egg and mix well without overkneading
- Add flour if dough is too moist
- Wrap in cling foil and rest in fridge for an hour
PATE BRISEE
Provided by Marian Burros
Time 20m
Yield 4 pastry rounds
Number Of Ingredients 5
Steps:
- Sift flour and salt into a mixing bowl.
- Cut in butter until it is the size of large peas.
- Add water tablespoon by tablespoon; knead lightly to form a dough and chill before using.
- Preheat oven to 375 degrees.
- To make pastry lids for pies, divide dough into 4 portions and roll each portion into a round 1/8 inch thick. Crumple 16 pieces of foil into large marble-size pieces and spread melted butter over them to prevent pastry from sticking to foil. Place each pastry round on top of 4 pieces of crumpled foil and bake until golden brown, 15 minutes. It may be necessary to turn over the pastries to brown on both sides.
Nutrition Facts : @context http, Calories 354, UnsaturatedFat 7 grams, Carbohydrate 30 grams, Fat 24 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 15 grams, Sodium 189 milligrams, Sugar 0 grams, TransFat 1 gram
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