Pate Brisee To Make One Double Crust 9 Inch Pie Recipes

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PATE BRISEE (PIE DOUGH)



Pate Brisee (Pie Dough) image

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

2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
1/4 to 1/2 cup ice water

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 (FRENCH SHORTCRUST)



Pate Brisee (French Shortcrust) image

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

2 ½ cups all-purpose flour
2 tablespoons white sugar
½ teaspoon salt
1 cup chilled butter, cubed
¼ cup ice water, or more if needed

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 TO MAKE ONE DOUBLE-CRUST 10-INCH PIE OR 12 HAND PIES



Pate Brisee to Make One Double-Crust 10-Inch Pie or 12 Hand Pies image

This recipe can be found in "Martha Stewart's Baking Handbook" and can be used in recipes such as John Barricelli's Fruit-Filled Hand Pies and Shaker Lemon Pie.

Provided by Martha Stewart

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

Yield Makes enough for 1 double-crust 10-inch pie or 12 hand pies

Number Of Ingredients 5

3 3/4 cups all-purpose flour
1 1/2 teaspoons sugar
2 1/2 teaspoons salt
3 sticks (1 1/2 cup) unsalted butter, cold and 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.

PATE BRISEE TO MAKE ONE DOUBLE-CRUST 9-INCH PIE



Pate Brisee to Make One Double-Crust 9-Inch Pie image

A reliable pie crust recipe is an essential. And this particular recipe for Pate Brisee that makes one double-crust 9-inch pie, great for apple pies and other rustic fruit desserts, is a great one to have.

Provided by Martha Stewart

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

Yield Makes enough for 1 double-crust 9-inch pie

Number Of Ingredients 5

2 1/2 cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon sugar
8 ounces (2 sticks) cold unsalted butter, cut into 1/2-inch cubes
1/3 cup plus 2 teaspoons ice water

Steps:

  • Pulse flour, salt, and sugar in a food processor until combined. Add butter, and process until mixture resembles coarse meal, about 10 seconds. With the machine running, add ice water in a slow, steady stream until mixture just begins to hold together.
  • Shape dough into 2 disks. Wrap each in plastic, and refrigerate 1 hour to 2 days.

TWO CRUST PIE, 9 INCHES



Two Crust Pie, 9 Inches image

The best pie crust recipe I've found. Remember to use ice-cold water, and not to fiddle around with the dough too much and your crust will turn out flakey and wonderful.

Provided by Ex-Pat Mama

Categories     < 15 Mins

Time 15m

Yield 8 serving(s)

Number Of Ingredients 5

2 cups all-purpose flour
1 teaspoon salt
2/3 cup shortening, plus
2 tablespoons shortening
5 tablespoons water, ice cold

Steps:

  • Mix flour and salt. Cut in the shortening until particles are the size of peas.
  • Sprinkle with the water, 1 tablespoon at a time, tossing with a fork until all the flour is moistened and the pastry almost cleans the side of the bowl. Additional water can be used if necessary.
  • Divide pastry into 2 equal parts. Gather each portion into a ball.
  • Working with one ball at a time: flatten into a disk on a lightly floured surface. I place my pastry between sheets of plastic wrap or wax paper - which makes it easier to lift onto the pie pan.
  • Roll the pastry into a circle that is 2 inches larger around than the inverted pie pan. Carefully ease the pastry into the pan and press it firmly against the bottom and sides.
  • Pour in the pie filling and then cover with the remaining pastry. Remember to cut slits in the top to allow steam to escape. Bake according to pie recipe directions.

PATE BRISEE I



Pate Brisee I image

In 'Flour' by Joanne Chang. Makes 18 oz. dough, enough for one 9-inch double crust or lattice-top pie

Provided by ratherbeswimmin

Categories     Dessert

Time 30m

Yield 18 oz. dough

Number Of Ingredients 6

1 3/4 cups unbleached all-purpose flour (245 grams)
1 tablespoon sugar
1 teaspoon kosher salt
1 cup cold unsalted butter, cut into 12 pieces (228 grams)
2 egg yolks
3 tablespoons cold milk

Steps:

  • Using a stand mixer fitted with the paddle attachment, mix together the flour, sugar, and salt for 10 to 15 seconds, or until combined.
  • Scatter the butter over the top.
  • Mix on low speed for 1 to 1 1/2 minutes, or just until the flour is no longer bright white and holds together when you clump it and lumps of butter the size of pecans are visible throughout.
  • In a small bowl, whisk together the egg yolks and milk until blended.
  • Add to the flour mixture all at once; mix on low speed for about 30 seconds, until the dough just barely comes together.
  • It will look really shaggy and more like a mess than a dough.
  • Dump the dough out onto an unfloured work surface; then gather it together into a tight mound.
  • Using your palm and starting on one side of the mound, smear the dough bit by bit, down the side and along the work surface (at Flour, it is called "going down the mountain"), until most of the butter chunks are smeared into the dough and the dough comes together.
  • Do this once or twice on each part of the dough, moving through the mound until the whole mess has been smeared into a cohesive dough with streaks of butter.
  • Gather up the dough, wrap tightly in plastic wrap, and press down to flatten into a disk about 1 inch thick.
  • Refrigerate for at least 4 hours before using.
  • The dough will keep in the refrigerator for up to 4 days or in the freezer for up to 1 month.

Nutrition Facts : Calories 144.5, Fat 10.9, SaturatedFat 6.7, Cholesterol 45.9, Sodium 100.6, Carbohydrate 10.2, Fiber 0.3, Sugar 0.8, Protein 1.7

PATE BRISEE FOR PEAR AND TART-CHERRY PIE



Pate Brisee for Pear and Tart-Cherry Pie image

This simple recipe is an ideal base for many pies and tarts, sweet or savory.

Provided by Martha Stewart

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

Yield Makes enough for one double-crust 9-inch pie, one 9-inch lattice-topped tart, or two 9-inch pies

Number Of Ingredients 5

2 1/2 cups all-purpose flour, plus more for work surface
1 teaspoon salt
1 teaspoon sugar
1 cup chilled (2 sticks) unsalted butter, cut into pieces
4 to 6 tablespoons ice water

Steps:

  • Make sure all your ingredients are thoroughly chilled before you begin. Place the flour, salt, and sugar in a medium bowl, and stir to combine.
  • With a pastry blender or two knives, cut the cold butter into the flour mixture by pressing down quickly, using as few strokes as possible. You may leave a few pea-size pieces. Add 4 tablespoons water. Gather the dough and gently press into a ball. It should come together loosely; if not, add water 1 tablespoon at a time. Divide dough in half; place each on plastic wrap. Flatten into disks. Wrap tightly; refrigerate 1 hour or overnight.
  • Remove disks from refrigerator. On a lightly floured surface, press rolling pin gently all over dough to flatten it slightly. Working from the center to the edge in all directions, roll out dough into a round about 3 inches larger than the pie plate.
  • Wrap the dough around the rolling pin; lift and center it over the pie plate. Gently unroll the dough over the plate, leaving an even amount of overhang around the perimeter. Baking time depends on individual recipes.

PATE BRISEE FOR SOUR-CHERRY PIE



Pate Brisee for Sour-Cherry Pie image

Use this recipe to make an old-fashioned lattice crust for our Sour-Cherry Pie.

Provided by Martha Stewart

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

Yield Makes enough for two 9-inch single-crust pies or one double-crust or lattice-crust pie

Number Of Ingredients 5

2 3/4 cups all-purpose flour
2 teaspoons sugar
1 1/4 teaspoons coarse salt
2 1/4 sticks (18 tablespoons) cold unsalted butter, cut into small pieces
4 to 6 tablespoons ice water, plus more if needed

Steps:

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

PASTRY FOR DOUBLE PIE-CRUST



Pastry for Double Pie-Crust image

Use this recipe from our Test Kitchen when you need pastry for a double-crust or lattice-topped pie.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield Pastry for 1 double-crusted or lattice-topped pie (9 or 10 inches).

Number Of Ingredients 4

2 cups all-purpose flour
3/4 teaspoon salt
2/3 cup shortening
6 to 7 tablespoons cold water

Steps:

  • In a bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half so one ball is slightly larger than the other., Roll out the larger ball to fit a 9-in. or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry with even with edge of plate. Pour desired filling into crust. , Roll out second ball; cut slits in pastry. Position over filling. Trim pastry to 1 in. beyond edge of pie plate. Fold top crust over bottom crust. Flute edges. Bake according to recipe directions.

Nutrition Facts :

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