Recipe: Appetizing Basic Pie Pastry (Pate Brisee)

Basic Pie Pastry (Pate Brisee). This is an easy, versatile, and delicious pate brisee for tarts that can be used with savory and sweet fillings. It makes two crusts, so refrigerate half and save it for a weekday quiche! The ingredients for pate brisee and regular pie dough are basically the same.

Frankly I think most people wouldn't notice much of a difference. 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. You can cook Basic Pie Pastry (Pate Brisee) using 5 ingredients and 5 steps. Here is how you cook it.

Ingredients of Basic Pie Pastry (Pate Brisee)

1. You need 2 1/2 cup of all purpose flour.
2. Prepare 1 tsp of salt.
3. Prepare 1 tsp of sugar.
4. It's 1 cup (2 stick) of cold unsalted butter, cut into small pieces.
5. You need 1/4 cup of to 1/2 cup ice water.

This will also make the dough easier to roll out, and if you freeze it, it will thaw more quickly. Martha Stewart's Pate Brisee -- Basic Pie Crust. View All Recipes I Want to Discover. If making pecan or apple pie, add filling to dough and bake as needed.

Basic Pie Pastry (Pate Brisee) instructions

1. Pulse flour, salt and sugar in a food processor. Cut butter into small pieces and add to good processor. Pulse just until mixture resembles coarse meal, with some larger pieces remaining, about 10 seconds..
2. Drizzle 1/4 cup ice water evenly over mixture, and pulse until the dough just begins to hold together. Pinch off a piece of dough with your finger, it should just hold together.when squeeze without being wet, sticky or crumbly. Add up to 1/4 cup more water, by the table spoon, if is necessary.
3. Here is after adding water.
4. Turn the dough onto plastic wrap. Use your hands to quickly gather wrap to shape the dough into balls ; flatten slightly, unwrap, rewrap loosely, leaving half an inch of air space around the dough, roll to 1/2 inch thick filling space. Refrigerate until dough is firm, 1 hour or up to 1 day..
5. Rolling out the dough : if is necessary, let the dough sit at room temperature 10 mins to soften. On a slightly floured surface, roll dough working from center out to edges. Once the dough is rolled out to its proper dimension, roll it back up over the pin.carefully unroll to drape the dough over the pie plate, and gently press to fit it into dish.

For quiche, pumpkin pie, and other liquidy fillings, continue to the next step and blind-bake to ensure a flaky, crispy crust. Then fill and bake as needed. Using a pastry cutter, large-tined fork, or a food processor on pulse setting, cut the chilled butter into the flour until it resembles coarse sand with a few pea-sized pieces of butter still visible. Pate brisee (pronounced paht bree-ZAY) is a rich, all-purpose pie dough or short pastry used for both sweet and savory crusts (like pies, tarts and quiches) that can be served hot or cold. The flaky brisee is prepared using butter, shortening and just a hint of sugar.