Best All Purpose Pie Dough Pâte Brisée Fine Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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.

PERFECT PATE BRISEE



Perfect Pate Brisee image

Use this recipe when making our Pear-Fig-Walnut Pie.

Provided by Martha Stewart

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

Yield Makes two 9-inch crusts

Number Of Ingredients 5

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

Steps:

  • Pulse flour, sugar, and salt in a food processor until combined. Add butter; process until mixture has pieces ranging in size from crumbs to 1/2 inch, about 12 seconds. Add ice water; process until just incorporated but dough is not wet or sticky, no more than 20 seconds. Squeeze a small amount of dough: It should just hold together. If it doesn't, continue to pulse in more ice water, 1/2 tablespoon at a time, and then test again.
  • Halve dough; wrap each in plastic. Roll to 1/2 inch thick. Refrigerate 1 hour or up to 2 days, or freeze up to 3 weeks.

TEST KITCHEN'S FAVORITE PATE BRISEE



Test Kitchen's Favorite Pate Brisee image

To avoid creating water pockets in your brisee (which will wreak havoc in your dough), make sure to strain the ice out of the water before drizzling it in and processing.

Provided by Martha Stewart

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

Time 1h10m

Yield Enough for one 9-inch double-crust pie, or one 10 1/2-by-15 1/4-inch single-crust slab pie

Number Of Ingredients 5

2 1/2 cups unbleached all-purpose flour
1 1/2 teaspoons kosher salt
1 tablespoon sugar
2 sticks cold unsalted butter, cut into small pieces
7 to 8 tablespoons ice water

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.

ALL-PURPOSE PIE DOUGH-PâTE BRISéE FINE



All-Purpose Pie Dough-Pâte Brisée Fine image

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

1 1/2 cups unbleached all-purpose flour (measured by the scoop-and-level system; see page 97)
1/2 cup plain bleached cake flour
1 tsp salt
1 1/2 sticks (6 ounces) chilled unsalted butter, diced
4 Tbs chilled vegetable shortening
1/2 cup ice water, plus droplets more if needed

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.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

You'll also love

Streamline Hungarian Torte_image Streamline Hungarian Torte

Roasted Herbed Potatoes_image Roasted Herbed Potatoes

Lemon Meringue Pie_image Lemon Meringue Pie

Chestnut Sausage Stuffing_image Chestnut Sausage Stuffing

Kapusta (Sauerkraut)_image Kapusta (Sauerkraut)

German Potato Pancakes_image German Potato Pancakes

Red Lentil and Tofu Curry_image Red Lentil and Tofu Curry

STACKED TOMATO, EGGPLANT & GOAT CHEESE SALAD_image STACKED TOMATO, EGGPLANT & GOAT CHEESE SALAD

NOODLES OMELET_image NOODLES OMELET

Tangerine Dream_image Tangerine Dream

Morgan's Breakfast Polenta_image Morgan's Breakfast Polenta

Country Frittata_image Country Frittata

TOURTIERE - CANADIAN LIVING_image TOURTIERE CANADIAN LIVING

GREEK YOGURT PANNA COTTA_image GREEK YOGURT PANNA COTTA

Long Island Iced Tea_image Long Island Iced Tea

Blackberry Winter_image Blackberry Winter

Classical Chinese Fried Rice - Yang Zhou Chao Fan_image Classical Chinese Fried Rice Yang Zhou Chao Fan

DORIE GREENSPAN CHOCOLATE CHIP COOKIES_image DORIE GREENSPAN CHOCOLATE CHIP COOKIES

PASTA BOLOGNESE - ANNE BURRELL_image PASTA BOLOGNESE ANNE BURRELL

Beer-Battered Fried Shrimp_image Beer Battered Fried Shrimp

All Purpose Pie Dough Pâte Brisée Fine Recipes: Understanding the Basics

All purpose pie dough pâte brisée fine recipes have been a longtime favorite in baking circles. Whether you're looking to create sweet tarts or savory quiches, this versatile dough is a classic standby that every home cook should have in their culinary arsenal. But what exactly is all purpose pie dough pâte brisée fine recipes, and what sets it apart from other pastry doughs?

What is Pâte Brisée?

Pâte brisée is the French term for shortcrust pastry. It's a type of pastry dough that's made from a mix of flour, butter, salt, and water. The dough typically has a sandy texture and is used in a wide variety of pastry applications, including pies, tarts, and quiches. Pâte brisée is considered a classic French pastry, and it is beloved for its ability to create flaky, tender crusts that can be used for both sweet and savory dishes.

What Makes All Purpose Pie Dough Different?

While pâte brisée is a staple in French cuisine, all purpose pie dough is a more versatile take on the classic recipe. All purpose pie dough typically includes additional ingredients like sugar or egg yolks, which help to create a richer, more flavorful crust. The dough is also easier to work with, making it a great choice for novice bakers or those who want a fail-proof recipe for their favorite pies and tarts.

How to Make All Purpose Pie Dough Pâte Brisée Fine Recipes

Making all purpose pie dough pâte brisée fine recipes is easier than you might think. Here's a basic recipe that you can use as a starting point:

  • 2 1/2 cups all-purpose flour
  • 1 tsp salt
  • 1 tsp sugar
  • 1 cup unsalted butter, cold and cubed
  • 4-6 tbsp ice water

To make the dough, simply mix the flour, salt, and sugar in a large bowl. Add the cold, cubed butter and use a pastry cutter or your hands to break up the butter and blend it into the flour mixture. Add the ice water one tablespoon at a time, mixing until the dough comes together in a ball. Wrap the dough in plastic wrap and chill for at least 30 minutes before using.

Tips for Working with All Purpose Pie Dough Pâte Brisée Fine Recipes

Once your all purpose pie dough is made and chilled, you're ready to start baking! Here are a few tips to ensure that your dough turns out perfectly every time:

  • Roll the dough out on a generously floured surface to prevent it from sticking.
  • Use a sharp knife or a pastry cutter to trim the edges of your pie crust after you've fitted it into your pie dish.
  • For a flaky, golden brown crust, brush the top of your pie with an egg wash before baking it.
Conclusion

All purpose pie dough pâte brisée fine recipes are a classic choice for bakers of all skill levels. Whether you're making a sweet fruit tart or a savory quiche, this versatile dough is sure to produce a flaky, delicious crust that will impress your guests. By understanding the basics of pâte brisée and following a few simple tips, you can master the art of making all purpose pie dough pâte brisée fine recipes and create perfect pies every time.

Pie dough or “pâte brisée fine” is a versatile and delicious pastry that is used in a wide range of sweet and savory dishes. It is easy to make and can be prepared in advance, making it a convenient option for busy home cooks. In this article, we will share with you our valuable tips for making the perfect “all-purpose” pie dough that you can use in a variety of dishes. We will cover everything from ingredient selection to preparation techniques, to help you create a beautiful and delicious pastry that will impress your family and friends.

Ingredient Selection

In any baking recipe, the quality of the ingredients used will significantly affect the final result. Here are some crucial ingredients and tips to keep in mind when making an all-purpose pie dough:
Flour
A good quality all-purpose flour is the foundation of any great pie dough recipe. Look for a flour that is finely ground and has a protein content of around 10-12%. Protein is critical in creating structure and elasticity in the pastry, but too much can result in a tough crust.
Fat
The fat you use in your pie dough will affect its flavor and texture. The most commonly used fats in pie dough are butter, shortening, and lard. Butter adds rich flavor and a flaky texture but can be trickier to work with because of its low melting point. Therefore, it is essential to keep the butter cold, so it maintains its solid state during the dough making process. Shortening and lard have a higher melting point and are easier to work with than butter. They also create a more tender, flaky crust. However, they lack the rich buttery flavor of butter. You can also use a combination of fats to get the best of both worlds - the rich flavor from butter and the tender flakiness from shortening and lard.
Liquid
The liquid you use in your dough will bind the dry ingredients together, affecting its texture and pliability. Traditionally, ice-cold water is the standard choice, but you can also use milk, cream, or even vinegar. It is crucial to add the liquid gradually, little by little, so you can control the dough's hydration level. The goal is to keep the dough moist enough to come together but not too wet that it becomes sticky and unmanageable.

Preparation Techniques

Now that you have your ingredients ready let us go through some valuable tips to ensure your pie dough turns out perfectly each time.
Cutting the Fat
When making pastry dough, you need to cut the fat into the flour until the mixture resembles coarse sand. This process creates layers of fat between the flour, which will eventually produce a flaky, tender crust. You can do this with a pastry cutter, a fork, or even your hands. It's essential not to overwork the mixture, or the dough will be tough. Once the mixture reaches the right consistency stop working it.
Adding the Liquid
After you have your fat and flour mixture, it's time to add the liquid. It is best to pour the liquid into the mixture gradually, one tablespoon at a time. This process ensures you maintain control over the dough's hydration level and helps you avoid adding too much liquid. When adding the liquid, it is also essential to mix it in gently, so you do not overwork the dough. The dough should be moist enough to come together but not too sticky or wet.
Resting the Dough
Once you have mixed the dough and formed it into a ball, it's essential to let it rest. The resting period allows the gluten in the flour to relax, resulting in a more pliable dough that is easier to roll out. Wrap the dough ball in cling film and refrigerate for at least an hour. Resting the dough also helps to solidify the fat, which will become easier to work with when rolling out.
Rolling the Dough
When rolling out the dough, use a lightly floured rolling pin and work quickly to prevent the dough from becoming too warm. Start rolling from the center of the dough and roll outwards, turning the dough a quarter turn after each pass with the rolling pin. Rolling the dough evenly ensures that it will bake evenly, resulting in a beautiful, golden crust.
Baking the Pie
Finally, when it's time to bake the pie, it's essential to ensure that the oven is at the correct temperature before placing the pie inside. Over or under-baking the crust can almost ruin what would otherwise have been a perfect pie. To prevent the crust from becoming soggy, pre-bake the crust for a few minutes before adding the filling, especially for wet fillings.

Conclusion

Pie dough or pâte brisée fine is a versatile pastry that can be used in a variety of sweet and savory dishes. With the right ingredients and preparation techniques, anyone can make a perfect and delicious all-purpose pie dough. Remember to use a good quality all-purpose flour, keep your fat cold, add liquid gradually, and let the dough rest. Follow our tips, and you'll have a flaky and tender pie crust that will have everyone asking for seconds.

Related Topics