Essential Pate Brisee Recipes

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PATE BRISEE (PIE DOUGH)



Pate Brisee (Pie Dough) image

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

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

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.

MARTHA STEWART'S PATE BRISEE -- BASIC PIE CRUST



Martha Stewart's Pate Brisee -- Basic Pie Crust image

This is my favorite pie crust. I have yet to make it right, with all cold ingredients, so if you don't have time to chill the flour etc, it will be fine. I also have never made this in my food processor-- just with my good old pastry blender and a bowl. I have used this for both sweet and savory dishes. Work time includes 1 hour chill time (I do not always do this either...)

Provided by herbiechic

Categories     Dessert

Time 1h20m

Yield 2 8-10" tarts or single pie crusts

Number Of Ingredients 5

2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon granulated sugar
1 cup cold unsalted butter, cut into small pieces
1/4-1/2 cup ice water

Steps:

  • Secrets to a good pie crust: chilled ingredients and chilled dough. Margarine or shortening can be used instead of butter (but butter is my favorite!).
  • Put flour, salt and sugar in a bowl, blender or food processor. Add the pieces of butter and process approximately 10 seconds or until it resembles "coarse meal.".
  • Add ice water drop by drop while machine is running (or you are mixing)--- just until dough holds together without being wet or sticky. Do not mix longer than 30 seconds.
  • Roll dough out on a piece of plastic wrap. Press down slightly. Chill for at least one hour.

Nutrition Facts : Calories 1390.7, Fat 93.6, SaturatedFat 58.5, Cholesterol 244, Sodium 1178.9, Carbohydrate 121.4, Fiber 4.2, Sugar 2.6, Protein 17.1

ESSENTIAL PATE BRISEE



Essential Pate Brisee image

This recipe promises the ability to use this pate brisee in a variety of recipes. Try it with Martha's Shaker Lemon Pie, Maple Custard Pie, Martha's Sour Cherry Pie, and the Navy Bean Pie.

Provided by Martha Stewart

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

Yield Makes enough for two 8- to 11-inch tarts or single-crust pies, or one 8- to 10-inch double-crust pie

Number Of Ingredients 4

2 1/2 cups all-purpose flour, plus more for dusting
1 teaspoon salt
1 cup (2 sticks) unsalted butter, cut into small pieces
1/4 to 1/2 cup ice water

Steps:

  • Pulse flour and salt in a food processor to combine. Add butter; pulse until mixture resembles coarse crumbs with some larger pieces remaining. Evenly drizzle 1/4 cup ice water over mixture. Pulse until dough is crumbly but holds together when squeezed. If dough is too dry, add up to 1/4 cup more ice water, 1 tablespoon at a time, and pulse to combine.
  • Turn out dough onto a floured surface and divide dough in half, then shape each half into a disk. Wrap each half in plastic and refrigerate until firm, about 1 hour or up to 1 day. (Dough can be frozen up to 1 month; thaw overnight in refrigerator before using.)

PATE BRISEE



Pate Brisee image

Provided by Food Network

Categories     dessert

Time 30m

Number Of Ingredients 4

1 1/2 cups flour
3/4 teaspoon salt
9 tablespoons unsalted butter, cold
6 tablespoons ice water

Steps:

  • Combine the flour and salt in the bowl of a food processor and process a few seconds to mix. Quarter the 3/4 stick of butter lengthwise and cut into 1/4-inch pieces. Scatter the cubes of butter evenly over the flour. Pulse the machine until the butter pieces are about the size of lentils.
  • Place half the ice water in the bottom of a bowl. Turn the flour/butter mixture onto it and pour the remaining water evenly over the top. Using a large rubber spatula, fold the mixture until it is evenly moistened. Squeeze it; it should hold together. If not, sprinkle in a little more water and gently mix.
  • Turn the mixture out on the table and quickly frisage: using the palm of your hand, push sections of the dough away from you against the table. Gather the dough together and frisage any portions that were missed. Form the mass into whatever shape you will be rolling out (ie, disk for round, cylinder for rectangle), and wrap in plastic wrap. Chill for at least 30 minutes or up to 3 days. Dough can be frozen for up to 3 months.

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