Pate Brisee Basic Pastry Dough Recipes

PATE BRISEE (PIE DOUGH)

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.

PATE BRISEE (FLAKY SWEET PASTRY DOUGH)

Steps:

• Place one cup of flour, the butter, sugar and salt in the bowl of a food processor fitted with a metal blade. Process just until the mixture resembles coarse crumbs, about 10 seconds. Add the water and slowly pulse just until the pastry begins to hold together, about six to eight times. Do not let it form a ball. Turn the pastry out onto waxed paper and flatten the dough into a circle. If the dough is excessively sticky, sprinkle it with several tablespoons of flour. Wrap in waxed paper and refrigerate for at least one hour.

PATE BRISEE (BASIC PASTRY DOUGH)

Steps:

• With metal blade in place on Quisinart processor, add flour, butter and salt to work bowl of food processor. Process for 8-10 seconds or until the mixture has consistancy of coarse meal. With processor running, pour ice water through feed tube in a steady stream. Stop processing as soon as dough begins to form a ball. Use immediately or wrap in plastic wrap and refrigerate or freeze for later use. When ready to roll out chiled dough, let stand at room temperature to soften slightly. Allow frozen dough to thaw for 10-15 min. Roll lightly floured board to 1/8-inch thickness. Fit into pan or pans and chill again before baking to prevent shrinkage. To bake infilled shells, prick bottom with a fork, cover with a round wax paper and fill with 2 cups metal pie weights or uncooked rice or beans. Bake at 425 degrees for 15-18 minutes or until golden. Carefully remove weights and let cool before filling. Do not prick bottom when pie when shell is baked with a filling. Fill and bake as directed in recepi. Makes enough pastry for a double-crust 10 inch pie or 2 10 inch pies or 30-36 3-inch tart shells.