DOUBLE-CRUST BERRY FREE-FORM PIE
"This is a big-yield pie for crowds," says food editor Shira Bocar of her free-form dessert, which is twice the size of the average pie; its leftovers are eagerly gobbled up at breakfast the next morning.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h30m
Number Of Ingredients 8
Steps:
- On a lightly floured piece of parchment, roll out one disk of dough to an 18-inch round. Transfer parchment and dough to a baking sheet and refrigerate until just firm, about 10 minutes. Meanwhile, on another lightly floured piece of parchment, roll out remaining disk of dough to a 15-inch round. Leaving a 1-inch border, punch out squares with a 1-inch square cutter in rows, spaced about 3/4 inch apart, to form a grid. Transfer parchment and dough to another baking sheet and refrigerate 10 minutes.
- In a bowl, toss berries with cornstarch, granulated sugar, and lemon juice. Spread mixture evenly over center of 18-inch dough round, leaving a 3 1/2-inch border. Center second dough round on top of berries; brush with egg wash. Fold bottom dough over top, pressing to seal and forming pleats as you go. Brush folded edges with egg wash and sprinkle entire surface with sanding sugar. Freeze until firm, about 30 minutes.
- Meanwhile, preheat oven to 375 degrees. Bake pie, rotating once, until golden brown and juices are bubbling in center, about 1 hour, 10 minutes. Let cool on a wire rack at least 1 hour before serving.
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.
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 FOR DOUBLE-CRUST BERRY FREE-FORM PIE
Provided by Martha Stewart
Categories Food & Cooking
Time 1h10m
Yield Makes one 15- or 18-inch round
Number Of Ingredients 5
Steps:
- Pulse together flour, sugar, and salt in a food processor. Add butter; pulse until mixture resembles coarse crumbs with some small pea-size pieces remaining. Add 1/3 cup ice water; pulse until mixture holds together when pinched. If too dry, add more water, 1 tablespoon at a time.
- Transfer dough to a piece of plastic wrap and knead once. Pat into a disk; wrap in plastic. Refrigerate at least 1 hour and up to 1 day, or freeze up to 3 months; thaw overnight in refrigerator before using.
PATE BRISEE FOR SPICED APPLE PIE
To ensure a flaky crust, chill the butter and the flour before using. A food processor yields the best results, but you can use a pastry cutter instead; work quickly so that the butter remains cold. This recipe provides the crust for our Spiced Apple, Pear-Cranberry, and Maple Pumpkin pies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes enough for 1 double-crust or 2 single-crust 9-inch pies
Number Of Ingredients 5
Steps:
- Pulse flour, salt, and sugar in a food processor. Add butter, and pulse until coarse crumbs form, about 10 seconds.
- With machine running, add ice water in a slow, steady stream just until dough holds together and is not wet or sticky, no longer than 30 seconds.
- Divide dough into two portions, and shape each into a disk. Wrap in plastic; refrigerate at least 1 hour or overnight.
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
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
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
More about "pate brisee for double crust berry free form pie recipes"
PATE BRISEE (PIE CRUST) “SOAKED” - COOKING GOD'S WAY
From cookinggodsway.com
MAKING PATE BRISEE: BASIC PIE OR QUICHE PASTRY
From bitchinfrommelanieskitchen.com
FLAKY PâTE BRISéE PIE CRUST - THE WASHINGTON POST
From washingtonpost.com
BUTTERY, FLAKY, ALL-PURPOSE PIE CRUST (PâTE BRISéE) - CHEFSTEPS
From chefsteps.com
PâTE BRISéE TART DOUGH RECIPE — CHEF ISO
From chefiso.com
HOW TO MAKE PâTE BRISéE: FLAKY, BUTTERY FRENCH PIE DOUGH …
From garlicdelight.com
HOW TO MAKE CLASSIC VEGAN PâTE BRISéE (FLAKY PIE DOUGH)
From berrybaker.com
DOUBLE-CRUST BERRY FREE-FORM PIE - MEALPLANNERPRO.COM
From mealplannerpro.com
PATE BRISEE PRE-BAKED PIE DOUGH SINGLE SHELL | PERFECT COMPANY
From makeitperfectly.com
PATE BRISEE PIE CRUST - AMY LEARNS TO COOK
From amylearnstocook.com
TART PASTRY (PâTE BRISEé) RECIPE | JAMES BEARD FOUNDATION
From jamesbeard.org
A SIMPLE PIE CRUST RECIPE WITH VIDEO - MY HUMBLE KITCHEN
From myhumblekitchen.com
THE PERFECT SHORTCRUST PASTRY (PâTE BRISéE) | RICARDO
From ricardocuisine.com
PASTRY AFFAIR | PâTE BRISéE (PIE CRUST)
From pastryaffair.com
PÂTE BRISÉE – CLASSIC FRENCH PIE AND TART PASTRY | URBNSPICE
From urbnspice.com
MY PERFECT PIE CRUST - SPINACH TIGER
From spinachtiger.com
JULIA’S PâTE BRISéE RECIPE - K&R ADVENTURES
From kandradventures.com
PâTE BRISéE PIE CRUST - RECIPE - FINECOOKING
From finecooking.com
BASIC PIE CRUST: PATE BRISEE - ADVENTURE KITCHEN
From adventurekitchen.com
PATE BRISEE PASTRY DOUGH FRENCH RECIPE - THE SPRUCE EATS
From thespruceeats.com
PâTE BRISéE AKA BASIC PIE DOUGH - SOYMILK + HONEY
From soymilkandhoney.com
HOW TO MAKE PâTE BRISéE: CLASSIC PâTE BRISéE RECIPE
From masterclass.com
PATE BRISEE (PIE DOUGH) THAT IS WORTH THE TIME TO MAKE A GREAT …
From simmerandsauce.com
PASTRY CRUST: PâTE BRISéE - BELGIAN FOODIE
From belgianfoodie.com
MARTHA'S PERFECT PâTE BRISéE - GOOD THINGS BY DAVID
From goodthingsbydavid.com
PATE BRISEE PATISSERIE RECIPE (SHORT PASTRY CRUST DOUGH)
From bakerrecipes.com
PâTE BRISéE RECIPE | PIE CRUST RECIPES | PBS FOOD
From pbs.org
PATE BRISEE RECIPES ALL YOU NEED IS FOOD - STEVEHACKS.COM
From stevehacks.com
THIS OVERSIZE, DOUBLE-CRUST BERRY PIE IS PERFECT FOR A CROWD
From yahoo.com
PâTE BRISéE PIE SHELL RECIPE - ROSE LEVY BERANBAUM | FOOD & WINE
From foodandwine.com
PATE BRISEE RECIPE FOR QUICHE AND TART CRUSTS - EASY FRENCH FOOD
From easy-french-food.com
PâTE BRISéE RECIPE | E RECIPE, PATE BRISEE RECIPE, PIE CRUST
From pinterest.ca
PâTE BRISéE (ALL BUTTER PIE CRUST) – ALBERTA CO-OP
From alberta.coop
PERFECT PIE CRUST - EVERYDAY ADVENTURES
From everydayadventures.com
FLAKY PIE CRUST OR PATE BRISEE TUTORIAL - CRAFTYBAKING
From craftybaking.com
DOUBLE-CRUST BERRY FREE-FORM PIE RECIPE | RECIPE | TART RECIPES, …
From pinterest.co.uk
PATE BRISEE (PIE CRUST) - PLAIN.RECIPES
From plain.recipes
PATE BRISEE - MAKES 1 SINGLE PIE/TART CRUST RECIPE - CUISINART
From cuisinart.com
PATE BRISEE PIE CRUST RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love