Lucindas Pate Brisee 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.

PERFECT PATE BRISEE

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.

PATE BRISEE FOR FRUIT TARTS

Steps:

• Place flour, salt, and sugar in a food processor; pulse to combine. Add butter; pulse until mixture resembles coarse meal.
• With machine running, slowly add between 1/4 cup and 1/2 cup ice water through feed tube, until pastry just holds together.
• Turn dough out onto plastic wrap; divide in half. Pat each half into a rectangle; wrap separately. Chill at least 1 hour before using.

PATE BRISEE PIE CRUST

Steps:

• 1. In the bowl of a food processor, combine the flour, sugar, and salt; pulse to combine. Add butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds. To do this by hand cominge the dry ingredients in a large mixing bowl, then cut in butter with a pastry blender.
• 2. With the machine running, add the ice water through the feeding tube in a slow steady stream, just enough until the dough holds together without being sticky or wet. Don not process more than 30 seconds. Test by squeezing a small amount of the dought together. If it is still crumbly add more water 1 tbsp. at a time.
• 3. Turn dough out onto a clean surface. Divide in half and place each piece in plastic wrap. I made mine into discs. Flatten and refrigerate for 1 hr. to over night.
• 4. Use this to bake your pie. It will make enough for one 15 by 12" pie.