Best Pate Brisee To Make One Double Crust 10 Inch Pie Or 12 Hand Pies Recipes

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

ALL BUTTER PIE CRUST FOR PIES AND TARTS (PâTE BRISéE)



All Butter Pie Crust for Pies and Tarts (Pâte Brisée) image

An all butter pie crust recipe for sweet and savory pies. Pâte Brisée recipe.

Provided by Elise Bauer

Categories     Baking     Pate Brisee     Pie Crust     Pie Dough

Number Of Ingredients 5

1 1/4 cups (160 g) all-purpose flour, plus extra for rolling
1/2 teaspoon salt
1/2 teaspoon sugar (increase to 1 1/2 teaspoons if for a sweet recipe)
8 Tbsp (1 stick, 112 g) chilled unsalted butter, cut into 1/2 inch cubes
3 to 4 Tbsp ice water, very cold

Steps:

  • Remove from refrigerator and let sit for a few minutes: When you are ready to roll out the dough, remove the disk from the refrigerator and let it sit for 10 to 15 minutes to take enough of a chill off of it so that it becomes easier to roll out. While the dough disk is still wrapped in plastic, warm the edges with your hands. If there are any cracks in the dough, massage them to close them.

Nutrition Facts : Calories 1410 kcal, Carbohydrate 128 g, Cholesterol 241 mg, Fiber 4 g, Protein 17 g, SaturatedFat 57 g, Sodium 1075 mg, Sugar 7 g, Fat 92 g, ServingSize Makes 1 pâte brisée crust, enough for one tart., UnsaturatedFat 0 g

PATE BRISEE TO MAKE ONE DOUBLE-CRUST OR TWO SINGLE-CRUST PIES



Pate Brisee to Make One Double-Crust or Two Single-Crust Pies image

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     French Recipes

Yield Makes enough for 1 double-crust or 2 single-crust pies

Number Of Ingredients 4

2 3/4 cups all-purpose flour
1 1/4 teaspoons salt
1 cup (2 sticks) plus 2 tablespoons cold unsalted butter, cut into small pieces
1/2 cup ice water

Steps:

  • Pulse flour and salt in a food processor to combine. Add butter, cut into small pieces, and pulse until mixture forms coarse crumbs with some larger pieces remaining, about 10 seconds.
  • With machine running, add ice water in a slow, steady stream until dough just holds together without being wet or sticky, no longer than 30 seconds.
  • Divide dough in half; flatten and shape into disks, and wrap each in plastic. Refrigerate at least 1 hour or overnight.

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.

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.

DEEP-DISH PATE BRISEE



Deep-Dish Pate Brisee image

This dough can be frozen, wrapped well in plastic, for up to one month. Defrost completely in the refrigerator before using.

Provided by Martha Stewart

Categories     Food & Cooking

Yield Makes enough for one 9-inch double-crust deep-dish pie

Number Of Ingredients 5

3 3/4 cups all-purpose flour
1 1/2 teaspoons salt
1 1/2 teaspoons sugar
1 1/2 cups (3 sticks) chilled unsalted butter, cut into small pieces
1/2 to 3/4 cup ice water

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.

Related Topics