Pate Brisee For Mrs Dunlinsons Plate Cakes Recipes

DECORATIVE PATE BRISEE

Steps:

• Process flour, salt, and sugar in a food processor until combined. Sprinkle butter evenly over top. Pulse until mixture resembles fine meal. Drizzle 5 tablespoons water over mixture. Pulse several times to combine. Add more water, 1 tablespoon at a time, and pulse until mixture holds together when pinched.
• Shape dough into two disks, and wrap each in plastic. Refrigerate at least 1 hour and up to 1 day, or freeze up to 3 months (thaw overnight in refrigerator before using).

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

Steps:

• Mix flour, salt, and sugar together.
• Add butter and cut in with a pastry cutter or two knives.
• Slowly add between 1/2 cup up to 3/4 cup water while mixing together, until the dough holds together.
• Put dough on work surface and shape into a square.
• Divide the dough in 1/2 and wrap each in plastic wrap.
• Chill at least one hour before using.

DEEP-DISH PATE BRISEE

Steps:

• In a food processor, pulse together flour, salt, and sugar to combine. Add butter, and process until mixture resembles coarse meal, about 10 seconds. With machine running, add 1/2 cup ice water in a slow, steady stream through the feed tube, just until dough holds together. Test dough by pinching a small amount; if it is still crumbly, add up to 1/4 cup more ice water, a little at a time. Do not process more than 30 seconds.
• Turn out dough onto a clean work surface, and divide into 3 equal pieces. Place each piece on plastic wrap, and flatten into a disk; wrap tightly. Refrigerate at least 1 hour before using.

PATE BRISEE FOR MRS. DUNLINSON'S PLATE CAKES

Steps:

• In the bowl of a food processor, combine flour, salt, and sugar. Add the butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
• With machine running, add 1/4 to 1/2 cup ice water, in a slow, steady stream through the 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 parts. Flatten each ball into a disk; wrap in plastic. Chill at least 1 hour. Dough may be stored, frozen, up to 1 month.