Best Plain Pastry Pate Brisee Recipes

Pate Brisee for Rustic Cherry Tart image

Provided by Martha Stewart

Time 1h25m

Yield Makes enough for one 12-by-16-inch tart

Number Of Ingredients 5

11 tablespoons cold unsalted butter, cut into small pieces
1 2/3 cups all-purpose flour
3/4 teaspoon coarse salt
3/4 teaspoon sugar
1/3 cup ice water

Steps:

Lay roughly three quarters of butter on a parchment-lined rimmed baking sheet and freeze until hard, at least 30 minutes. Meanwhile, refrigerate remaining butter.
Combine flour, salt, and sugar in a food processor. Add refrigerated butter and pulse to combine, about 10 times. Add frozen butter and pulse until mixture resembles coarse meal with some blueberry-size clumps.
Add ice water and immediately pulse until just incorporated, about 10 times more. Squeeze a small amount of dough to make sure it holds together. Pulse a few more times, if necessary.
Empty dough onto a piece of plastic wrap. Bring edges together to gather dough, pressing so it comes together into a mass. Roll out dough, still in plastic, to a 6-by-8-inch rectangle (1/2 inch thick). Refrigerate at least 45 minutes and up to 2 days; dough can be wrapped in plastic, then in foil, and frozen up to 1 month.

Plain Pastry (Pate Brisee) image

Provided by Robert Farrar Capon

Categories dessert

Time 15m

Yield Makes one 2-crust 9-inch pie or two 9-inch pie shells

Number Of Ingredients 5

2 cups sifted pastry or cake flour
1/2 teaspoon salt
1/2 cup (1 stick) butter
3 tablespoons vegetable shortening or lard
5 tablespoons ice water

Steps:

Sift the flour and salt into a bowl. Add the butter and shortening and cut them into the flour with a pastry blender until the mixture resembles coarse meal.
Add the ice water quickly while tossing the flour-shortening mixture to distribute the moisture. Continue tossing until it begins to gather itself together. Form into a ball, divide in two and flatten each half into a thick round. Wrap in wax paper and chill thoroughly before rolling out.

Test Kitchen's Favorite Pate Brisee image

Provided by Martha Stewart

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 (Pie Dough) image

Provided by Martha Stewart

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.