Test Kitchens Favorite Deep Dish Pate Brisee Recipes

TEST KITCHEN'S FAVORITE PATE BRISEE

Steps:

• Pulse flour, salt, and sugar in a food processor until combined. Add butter and pulse until mixture resembles coarse meal with some pea-size pieces remaining. Drizzle 5 tablespoons water over mixture; pulse several times to combine. Add more water,1 tablespoon at a time, and pulse until mixture holds together when pinched.
• For a 9-inch pie, shape dough into two disks and wrap each in plastic. For a slab pie, shape dough into a rectangle and 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.

DEEP-DISH PATE BRISEE

Steps:

• In a food processor, pulse together flour, salt, and sugar to combine. Add butter, and process until mixture resembles coarse meal, about 10 seconds. With machine running, add 1/2 cup ice water in a slow, steady stream through the feed tube, just until dough holds together. Test dough by pinching a small amount; if it is still crumbly, add up to 1/4 cup more ice water, a little at a time. Do not process more than 30 seconds.
• Turn out dough onto a clean work surface, and divide into 3 equal pieces. Place each piece on plastic wrap, and flatten into a disk; wrap tightly. Refrigerate at least 1 hour before using.

TEST KITCHEN'S FAVORITE DEEP-DISH PATE BRISEE

Steps:

• Pulse flour, sugar, and salt in a food processor until combined. Add butter and pulse until mixture resembles coarse meal with some pea-size pieces remaining. Drizzle 4 tablespoons water evenly over mixture. Pulse until mixture holds together when pinched (dough should not be wet or sticky). If dough is too dry, add more water, 1 teaspoon at a time, and pulse.
• Form dough into a disk and wrap in plastic. Refrigerate until firm, at least 1 hour and up to 1 day. (Dough can be frozen up to three months. Let thaw in the refrigerator a day before using.

DEEP-DISH PATE BRISEE FOR RASPBERRY RHUBARB LATTICE PIE

Steps:

• Place flour, salt, and sugar in a food processor; process to combine. Add butter, and process until mixture resembles coarse meal, about 10 seconds. Add 1/2 to 3/4 cup ice water in a slow, steady stream through the feed tube with the machine running, just until the dough holds together. Do not process for more than 30 seconds. Test dough by squeezing a small amount together; if it is still crumbly, add a bit more water.
• Turn dough out onto a piece of plastic wrap. Press into a flattened circle, and wrap in the plastic. Refrigerate for at least 1 hour before using.