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.
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 |
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 |
Meal with Water, Ready to be Formed in a Ball |
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!
Very nice, Natascha,
It's very clear and easy to follow,
Late Happy New Year,
Rosalie