PATE BRISEE FOOD PROCESSOR PIE CRUST (REAL SIMPLE)

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



Pate Brisee Food Processor Pie Crust (Real Simple) image

This recipe is from the Real Simple website and is super easy. This is a sweet sugar crust that can be rolled or patted into the pie pan. You can adjust the sugar to taste. I like this recipe a lot because it doesn't use shortening - an ingredient that is expensive and hard to find where I live.

Provided by Jostlori

Categories     Tarts

Time 10m

Yield 1 9, 1 serving(s)

Number Of Ingredients 5

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

Steps:

  • To Make Crust:.
  • In a food processor, pulse the flour, butter, sugar, and salt until the mixture resembles coarse meal with a few pea-size clumps of butter remaining.
  • Add 2 tablespoons of the water. Pulse until the mixture holds together when squeezed but is still crumbly (add more water, a little at a time, as necessary). Avoid overprocessing, which will make the dough tough.
  • Place the still crumbly mixture on a sheet of plastic wrap. Shape it into a 1-inch-thick disk, using the plastic wrap to help. Wrap tightly and refrigerate until firm, at least 1 hour and up to 3 days. (The dough can be frozen at this point for up to 2 months.).
  • NOTE - you can also pat the crust into the pie pan at this point, then refrigerate at least one hour before baking.
  • To Prepare Crust for Baking:.
  • Place the disk of dough on a floured piece of parchment or wax paper. Using your knuckles, make indentations around the perimeter of the dough (this will help prevent cracking when you roll the dough out).
  • With a floured rolling pin, roll the dough into an 12-inch circle (work from the center outward, and use the parchment to rotate the dough). Flour the rolling pin, parchment, and dough as necessary to prevent sticking.
  • Loosen the dough from the parchment and carefully transfer to a 9-inch pie plate. Fit the dough into the plate (avoid stretching). Trim the dough to a 1-inch overhang and tuck it under itself to create a thick rim.
  • With the index finger of one hand, press the dough against the thumb and forefinger of the opposite hand; continue around the perimeter of the crust. Refrigerate for at least 30 minutes and up to 2 days before using.

Nutrition Facts : Calories 1431.3, Fat 93.6, SaturatedFat 58.5, Cholesterol 244, Sodium 1179.8, Carbohydrate 131.9, Fiber 4.2, Sugar 13.1, Protein 17.1

There are no comments yet!