ALL BUTTER PIE CRUST FOR PIES AND TARTS (PâTE BRISéE)
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
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
PâTE BRISéE (SHORTCRUST PASTRY)
This dough can be used in sweet and savory applications and is the most basic of all french pastry recipes. It is a bit more sturdy and resembles what they call a shortcrust pastry in the UK. The butter is worked into the dough just a bit more, and a final blending of the fat into the flour is performed at the end using a french technique known as fraisage.
Provided by Kelli Avila
Categories Pie Crust
Time 10m
Number Of Ingredients 3
Steps:
- Add the flour to a large bowl.
- Toss in the cold butter pieces and coat with flour. Using your fingertips, start working the butter into the flour. Continue until the butter is broken down into small pieces, no bigger than the size of a pea.
- Drip the ice water around the edge of the bowl, and use a rubber spatula to evenly distribute the water into the flour. If there is enough water the dough should easily squeeze together with your hands. If needed, you can drip in more water into any dry spots (especially check the bottom of the pile), just enough to bring the dough together.
- Empty the dough mixture onto a large work surface to prepare to fraisage the dough for the final blend of butter and flour. Spread the mixture out roughly into a horizontal line in front of you. Taking the heel of your hand, rapidly press the dough onto the board and streak it forward about 3-5 inches into a thin line. Repeat this process until most of your dough has been worked.Using a bench scraper, scrape up the dough in chunks and stack it into two piles.
- Form each dough pile together.
- Place each in a piece of plastic wrap and wrap tightly. Using a rolling pin, roll the wrapped dough out until it stretches to the corner of the plastic wrap.
- Refrigerate for at least 2 hours, or up to two days.
PATE BRISEE FOR STRAWBERRY HAND PIES
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 disk, 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 FOR PIES AND TARTS
The rich flavor, delicate texture, and versatility of pate brisee have made it the standard at Martha Stewart Living and in our Pies & Tarts book, where it is used for pies and tarts both sweet and savory. From three main components -- flour, fat, and water -- plus a little sugar and salt, you get a crust that is incomparably flaky, yet sturdy enough to contain nearly any filling. An all-butter pate brisee tastes best, but some cooks use shortening or lard for additional tenderness. The name pate brisee means "broken pastry," and refers to cutting the butter into the flour, either by hand or with a food processor. The butter-flour mixture should resemble coarse meal, with some pieces of butter the size of small peas, before cold water is drizzled into it; these bits of unincorporated butter give pate brisee its famously flaky texture by releasing steam as they melt.
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes enough for one 9-inch double-crust pie or two 9-inch single-crust pies
Number Of Ingredients 5
Steps:
- Pulse flour, salt, and sugar in a food processor (or whisk together by hand in a bowl). Add butter, and pulse until mixture resembles coarse meal, with some larger pieces remaining. Drizzle 1/4 cup water over mixture. Pulse until mixture just begins to hold together (or quickly cut in with a pastry blender or your fingertips). If dough is too dry, add 1/4 cup more water, 1 tablespoon at a time, and pulse (or mix with a fork).
- Divide dough in half onto two pieces of plastic wrap. Gather into two balls, wrap loosely in plastic, and press each into a disk using a rolling pin. Refrigerate until firm, well wrapped in plastic, 1 hour or up to 1 day. (Dough can be frozen up to 3 months; thaw in refrigerator before using.)
PATE BRISEE (PIE DOUGH)
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. This will also make the dough easier to roll out, and if you freeze it, it will thaw more quickly.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 1 double-crust or 2 single-crust 9- to 10-inch pies
Number Of Ingredients 5
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 FOR PLUM CRUMB PIE
Use this pate brisee for pie crusts with many of our favorite desserts, such as our Plum Crumb Pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 2 eight-to-ten-inch tarts or single-crust pies
Number Of Ingredients 4
Steps:
- Put flour, salt, and sugar in bowl of a food processor, and pulse to combine. Add butter, and process for about 10 seconds, or just until the mixture resembles coarse meal.
- Add ice water, tablespoon by tablespoon (1/4 to 1/2 cup), through the feed tube with machine running, just until the dough holds together without being wet or sticky; do not process more than 30 seconds. Test the dough at this point by squeezing a small amount together. If it is crumbly, add a bit more water.
- Divide dough in half, and wrap each half in plastic wrap, using a rolling pin to flatten into a disk. Chill until needed. Wrapped in plastic, dough can be frozen for several weeks before using.
PATE BRISEE FOR MOROCCAN HAND PIES
Use this dough to make Moroccan Hand Pies
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h10m
Yield 2 Disks (enough for 16 Moroccan Hand Pies)
Number Of Ingredients 5
Steps:
- Pulse flour, sugar, and 1 teaspoon salt in a food processor until combined. Add butter. Pulse until mixture resembles coarse meal, about 10 seconds. Drizzle 1/4 cup ice water evenly over mixture. Pulse until mixture just begins to hold together (dough should not be wet or sticky). If dough is too dry, add more water, 1 tablespoon at a time, and pulse. Shape dough into 2 disks, and wrap each in plastic wrap. refrigerate until firm, about 1 hour or up to overnight.
PATE BRISEE FOR PIES
This recipe, perfect for our Rhubarb-Strawberry Lattice Pie, is versatile and can be used for other recipes. Try our Pear Streusel, Peach-Custard Pie, and Apricot Pie with Coconut Crumble recipes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h15m
Yield Makes 2 disks (enough for 1 double-crust 9- or 10-inch pie or 2 single-crust 9- or 10-inch pies)
Number Of Ingredients 5
Steps:
- Pulse flour, sugar, and 1 teaspoon salt in a food processor until combined. Add butter, and pulse until mixture resembles coarse meal, about 10 seconds. Drizzle 1/3 cup ice water evenly over mixture. Pulse until mixture holds together when pressed between 2 fingers (dough should not be wet or sticky). If dough is too dry, add more water, 1 tablespoon at a time, and pulse.
- Shape dough into 2 disks, and wrap each in plastic wrap. Refrigerate until firm, about 1 hour.
STRAWBERRY HAND PIES
Fresh strawberries are available year-round in many regions of the country, but their peak season is from April to June. This recipe for hand pies, or "half moon" pies, offers a delicious way to take advantage of their abundance. Look for evenly colored, bright-red, plump strawberries whose green caps are still attached.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees. Line a baking sheet with a Silpat (a French nonstick baking mat). In a medium bowl, add strawberries, sugar, and cornstarch; stir to combine, set aside.
- On a lightly floured work surface, roll dough into a large rectangle, about 1/8 inch thick. Using a 5-inch cookie cutter, cut out 6 rounds. Transfer rounds to prepared baking sheet.
- Place about 2 tablespoons of the strawberry mixture onto one-half of each round. Lightly brush egg around the edge of the covered half of each round. Fold remaining dough over to enclose, forming a half moon. Gently press edges together to seal. Brush the tops of each pie with egg. Using a paring knife, slash the top of each pie. Sprinkle generously with sanding sugar.
- Bake until golden brown, 20 to 25 minutes. Transfer pies to a wire rack to cool slightly before serving. Or let cool completely, and store in an airtight container at room temperature up to 4 days.
PATE BRISEE FOR STRAWBERRY "BANDANNA" TART
Use this recipe when making our Strawberry "Bandanna" Tart.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Yield Makes enough for one 9-inch tart
Number Of Ingredients 5
Steps:
- Pulse flour, sugar, and salt in a food processor. Add butter, and process until mixture resembles coarse meal. With machine running, add water until dough just holds together. Divide dough in half, and wrap each half in plastic. Refrigerate at least 1 hour (or up to 2 days).
PATE BRISEE FOR STRAWBERRY-CREAM-PIE CAKE
This flaky, buttery pastry forms the structure of the Strawberry-Cream-Pie Cake.
Provided by Martha Stewart
Categories Food & Cooking
Time 1h10m
Yield Makes 4 disks
Number Of Ingredients 5
Steps:
- Pulse together flour, sugar, and salt in a food processor. Add butter and pulse until mixture resembles coarse crumbs with some small pea-size pieces remaining. Add 1/3 cup ice water and pulse until mixture holds together when pinched. If too dry, add more water, 1 tablespoon at a time.
- Transfer dough to a lightly floured surface and knead once. Divide into 4 pieces. Pat into disks and wrap each in plastic wrap. Refrigerate at least 1 hour and up to 1 day, or freeze up to 3 months; thaw overnight in refrigerator before using.
PATE BRISEE (FRENCH SHORTCRUST)
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! You can store dough in the freezer for up to 2 weeks.
Provided by tessaf
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 50m
Yield 16
Number Of Ingredients 5
Steps:
- Place flour, sugar, and salt in a food processor and pulse 3 or 4 times to mix. Add cubed butter; pulse until crumbly.
- Pour slow stream of ice water through feed tube while the processor is on low speed until dough holds together when pinched, making sure not to add too much.
- Divide dough evenly into 2 pieces. Form dough into discs on a lightly floured work surface. Wrap discs with wax paper or parchment paper before wrapping with plastic wrap. Chill in the refrigerator for 30 minutes or until use.
- Roll dough out on a lightly floured work surface using a lightly floured rolling pin between 2 pieces of parchment paper to desired thickness when ready to use.
- Butter two 9-inch tart pans. Roll crusts 1 at a time onto the rolling pin and unroll over tart pans. Gently push dough into the prepared pans, molding to the sides. Trim edges with fingers or a knife. Fill and bake according to filling recipe instructions.
Nutrition Facts : Calories 178.9 calories, Carbohydrate 16.5 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 7.3 g, Sodium 154.9 mg, Sugar 1.6 g
More about "pate brisee for strawberry hand pies recipes"
STRAWBERRY HAND PIES RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.5/5 (32)Total Time 2 hrs 35 minsServings 9
- To make the pastry: Whisk together the flour, sugar, and salt., Work in the butter until pecan-sized lumps form., Add the combined egg and milk, mixing to make a cohesive dough., Divide the dough in half, shape each half into a 3" x 5" rectangle, wrap in plastic, and refrigerate for 1 hour., To make the filling: Combine all the ingredients except the egg in a saucepan set over medium heat., Cook until the mixture starts to thicken, about 5 minutes.
- Lightly grease a baking sheet, or line it with parchment., To assemble the pies: Place one piece of dough on a lightly floured work surface, and roll it into a 9" x 12" rectangle.
THE PERFECT SHORTCRUST PASTRY (PâTE BRISéE) | RICARDO
From ricardocuisine.com
5/5 (90)Calories 290 per servingCategory Desserts
- In a food processor, combine the flour and salt. Add the butter and pulse for a few seconds at a time until the butter is the size of peas. Add the water, sour cream or yogurt and pulse again until the dough just begins to form. Add water as needed. Remove the dough from the food processor and form two discs.
- In a large bowl, combine the flour and salt. Blend the butter into the flour with a pastry blender or with two knives to get a grainy texture where you can find small pieces of butter the size of peas. Add the water, sour cream or yogurt gradually, lifting and turning the mixture with a spatula to prevent spots from becoming wetter than others. Add water, as needed, a spoonful at a time, just until the mixture holds when pressed between the fingers. Form into two discs.
PâTE BRISéE TART CRUST RECIPE | BON APPéTIT
From bonappetit.com
HOW TO MAKE PâTE BRISéE: FLAKY, BUTTERY FRENCH PIE …
From garlicdelight.com
HOW TO MAKE PâTE BRISéE: CLASSIC PâTE BRISéE RECIPE
From masterclass.com
PATE BRISEE, GALETTE AND HAND PIES – SMITTEN KITCHEN
From smittenkitchen.com
PATE BRISEE FOR STRAWBERRY HAND PIES - THEFLAVORSOMEJOURNEY.COM
From theflavorsomejourney.com
SHORTCRUST PASTRY (PâTE BRISéE) RECIPE
From allrecipes.com
HOW TO MAKE PâTE BRISéE (FRENCH PIE CRUST TECHNIQUE)
From biggerbolderbaking.com
STRAWBERRY HAND PIES RECIPE | BON APPéTIT
From bonappetit.com
EASY STRAWBERRY HAND PIES - THE BUSY BAKER
From thebusybaker.ca
PATE BRISEE FOR STRAWBERRY HAND PIES RECIPE - RECIPEBRIDGE
From recipebridge.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love