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
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 (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
TOMATO HAND PIES
Left in the baking tin and covered with cheesecloth, these tomato hand pies are ready to pack. They can be baked a day ahead and refrigerated. The pies will come to room temperature on the trip to the picnic site.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes 1 dozen
Number Of Ingredients 10
Steps:
- On a lightly floured surface, roll out pate brisee to 1/8 inch thick. Using a paring knife, cut out twelve 4 1/2-inch squares, and fit into cups of a standard muffin tin, leaving an overhang. Refrigerate for 30 minutes.
- Preheat oven to 400 degrees. Divide tomato and onion slices between 2 rimmed baking sheets. Drizzle with oil, season with salt and pepper, and roast, switching positions of sheets halfway through, until tomatoes begin to shrivel and onion slices are golden, about 30 minutes. Let cool. Transfer to a bowl.
- Divide half the chopped oregano, olives, and feta among the dough-lined tins. Top with tomato-onion mixture. Sprinkle remaining oregano, olives, and feta on top. Fold corners of dough toward centers. Brush with egg wash.
- Reduce heat to 375. Bake pies until top crusts are golden brown and middles are bubbling, 50 to 60 minutes.
- Let cool completely in tin on a wire rack. Tuck oregano sprigs into hand pies if desired.
PATE BRISEE FOR TOMATO TART
Pate brisee is the perfect pie crust for our Tomato Tart and it can be enhanced with a tablespoon or so of chopped fresh herbs. Thyme, parsley, rosemary, or summer savory all work very well.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes enough for one 14-inch Tart
Number Of Ingredients 5
Steps:
- Pulse flour, salt, and thyme, if desired, in a food processor until just combined. Add butter. Process until mixture resembles coarse meal, about 10 seconds. (To mix by hand, combine dry ingredients in a large mixing bowl. Using a pastry blender or 2 table knives, cut in butter until mixture resembles coarse meal.)
- A Add 1/3 cup ice water, and process just until dough comes together, no more than 30 seconds (dough should not be sticky). Squeeze a small amount between your fingers; if dough is crumbly, add the remaining water, a little bit at a time.
- Turn dough out onto a piece of plastic wrap; flatten into a disk. Wrap in the plastic, and refrigerate at least 1 hour (or overnight) before using.
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.
PERFECT PATE BRISEE
Use this recipe when making our Pear-Fig-Walnut Pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes two 9-inch crusts
Number Of Ingredients 5
Steps:
- Pulse flour, sugar, and salt in a food processor until combined. Add butter; process until mixture has pieces ranging in size from crumbs to 1/2 inch, about 12 seconds. Add ice water; process until just incorporated but dough is not wet or sticky, no more than 20 seconds. Squeeze a small amount of dough: It should just hold together. If it doesn't, continue to pulse in more ice water, 1/2 tablespoon at a time, and then test again.
- Halve dough; wrap each in plastic. Roll to 1/2 inch thick. Refrigerate 1 hour or up to 2 days, or freeze up to 3 weeks.
SLAB PIE PATE BRISEE
Makes two batches for our Peach-Raspberry Slab Pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 12-by-16-inch rectangle
Number Of Ingredients 5
Steps:
- Process flour, salt, and sugar in a food processor until combined. Add butter. Process until mixture resembles coarse meal, about 10 seconds. With machine running, add ice water in a slow, steady stream just until dough comes together. (Do not process more than 30 seconds.)
- Turn dough out onto a piece of plastic wrap. Flatten dough, and shape into a rectangle. Wrap in plastic. Refrigerate at least 1 hour (or overnight).
CROSTATA DOUGH
Use this Crostata Dough in our Lattice-Topped Vanilla Bean Pineapple Tart.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes enough for one 8-by-11-inch lattice-topped tart
Number Of Ingredients 5
Steps:
- Pulse flour, sugar, and salt in a food processor until combined. Add butter, and process until mixture resembles coarse meal, about 10 seconds. With the machine running, add ice water in a slow, steady stream until mixture just begins to hold together.
- Shape dough into 2 disks. Wrap each in plastic, and refrigerate for at least 1 hour or up to 3 days (or freeze for up to 1 month; thaw in refrigerator before using).
PATE BRISEE TO MAKE ONE DOUBLE-CRUST 9-INCH PIE
A reliable pie crust recipe is an essential. And this particular recipe for Pate Brisee that makes one double-crust 9-inch pie, great for apple pies and other rustic fruit desserts, is a great one to have.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes enough for 1 double-crust 9-inch pie
Number Of Ingredients 5
Steps:
- Pulse flour, salt, and sugar in a food processor until combined. Add butter, and process until mixture resembles coarse meal, about 10 seconds. With the machine running, add ice water in a slow, steady stream until mixture just begins to hold together.
- Shape dough into 2 disks. Wrap each in plastic, and refrigerate 1 hour to 2 days.
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