Pate Brisee For Double Crust Berry Free Form Pie Recipes

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

Ingredients

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

FLAKY PATE BRISEE

Flaky Pate Brisee image

For the flakiest crust, make sure all ingredients (including the flour) are cold before you begin.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes

Yield Makes enough for one double-crust or two single-crust 9-inch pies

Number Of Ingredients 4

Ingredients

2 1/2 cups all-purpose flour
1 teaspoon salt
1 cup (2 sticks) cold unsalted butter, cut into 1/2-inch pieces
1/4 to 1/2 cup ice water

Steps:

Pulse flour and salt in a food processor. Add butter, and pulse until mixture forms coarse crums with some larger pieces remaining, about 10 seconds.
With machine running, add ice water in a slow, steady stream just until dough holds together without being wet or sticky, no longer than 30 seconds.
Divide dough in half, and shape into disks. Wrap in plastic; refrigerate at least 1 hour or overnight. Dough can be frozen up to 1 month; thaw in the refrigerator overnight before using.

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