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Pâte Brisée

Adapted by Martha Stewart

Pâte Brisée is a basic pie crust. This recipe makes two 8 to 10 inch pie crusts. I like using this recipe for savory tarts.
Photography by Heaven on Hearth

You will need:


Printable Recipe

2½ cups all-purpose flour
1 teaspoon salt
1 teaspoon granulated sugar
½ pound cold unsalted butter cut in quarters, then into ½ inch pieces (2 sticks)
¼ cup ice-cold water (4 tablespoons)
For this recipe, it is imperative that the butter is very cold. The water should be ice cold as well, so the best thing to do is to add ice cubes to the water before using.
Cold Butter in Small Pieces
I usually cut the butter into pieces then lay them on a tray and place in the freezer for about 20 minutes, just to make sure that the butter is cold.
In a bowl, add 2½ cups all-purpose flour, 1 teaspoon salt and 1 teaspoon granulated sugar mixing them well together. Add the butter pieces little by little and using a pastry mixer, crush the ingredients together until the mixture resembles a course meal.
Course Meal
Then add water, one tablespoon at a time. Test the dough, making sure it’s still crumbly. When you press it together it should stick together, then you know the dough is ready.
Meal with Water, Ready to be Formed in a Ball
Pour the crumbly mixture onto a flat surface, then press the dough together into the shape of a ball, do not over knead. Once finished, wrap in plastic food wrap and chill for at least an hour before using.
Pâte Brisée
For a crust that will be filled with a custard type filling, partially bake for 10–15 minutes at 400° Fahrenheit before adding the filling so that the bottom does not get soggy. This of course depends on your oven.
If you are partially baking your pie crust, spray or lightly butter the dish. On a lightly floured surface, roll out the pastry, about 1/8 inch thick. Place the pastry in the baking dish, tart pan or pie dish. I like to have the edges of the dish covered with pastry. Then cover the pastry with aluminum foil and weight with beans, rice or with weights. When the edges of the pastry start getting a light golden color, remove the foil and continue to bake until the pastry dries out. Let the pastry cool completely on a wire rack before filling.
Voilà. Make your glorious pies, either savory or sweet. Enjoy!

rosaliegoodman –   – (January 21, 2012 at 1:10 PM)  

Very nice, Natascha,
It's very clear and easy to follow,
Late Happy New Year,
Rosalie

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