Pate Brisee For Moroccan Hand Pies Recipes
PATE BRISEE FOR SAVORY AND SWEET PIES
This recipe works perfectly with a variety of pies. Try it with our Pork Pie, Pumpkin Crunch Pie, and Montgomery Pie.
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 5
Steps:
- Pulse flour, salt, and sugar in a food processor (or whisk together by hand in a bowl). Add butter, and pulse (or quickly cut in with a pastry blender or your fingertips) until mixture resembles coarse meal with some larger pieces remaining. Drizzle 1/4 cup water over mixture. Pulse (or mix with a fork) until mixture just begins to hold together. If dough is too dry, add 1/4 cup more water, 1 tablespoon at a time, and pulse (or mix with a fork).
- Divide dough in half onto two pieces of plastic wrap. Gather into two balls, wrap loosely in plastic, and press each into a disk using a rolling pin. Refrigerate until firm, well wrapped in plastic, 1 hour or up to 1 day. (Dough can be frozen up to 3 months; thaw in refrigerator before using.)
PATE BRISEE FOR MOROCCAN HAND PIES
Use this dough to make Moroccan Hand Pies
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h10m
Yield 2 Disks (enough for 16 Moroccan Hand Pies)
Number Of Ingredients 5
Steps:
- Pulse flour, sugar, and 1 teaspoon salt in a food processor until combined. Add butter. Pulse until mixture resembles coarse meal, about 10 seconds. Drizzle 1/4 cup ice water evenly over mixture. Pulse until mixture just begins to hold together (dough should not be wet or sticky). If dough is too dry, add more water, 1 tablespoon at a time, and pulse. Shape dough into 2 disks, and wrap each in plastic wrap. refrigerate until firm, about 1 hour or up to overnight.
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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