Pate Brisee To Make One 10 Inch Crust Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PATE BRISEE TO MAKE ONE 10-INCH CRUST



Pate Brisee to Make One 10-Inch Crust image

Use this pate brisee recipe to make our Quiche with Morels and Scallions.

Provided by Martha Stewart

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

Yield Makes one 10-inch crust

Number Of Ingredients 4

2 cups all-purpose flour
3/4 teaspoon salt
6 ounces (1 1/2 sticks) cold unsalted butter, cut into small pieces
3 tablespoons ice water

Steps:

  • Pulse flour and salt in a food processor until combined. Add butter; process until mixture resembles coarse meal, about 10 seconds. With the machine running, add water in a slow, steady stream until mixture just begins to hold together.
  • Shape dough into a disk, wrap in plastic, and refrigerate until firm, 1 hour or up to 2 days.

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.

ALL BUTTER PIE CRUST FOR PIES AND TARTS (PâTE BRISéE)



All Butter Pie Crust for Pies and Tarts (Pâte Brisée) image

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

1 1/4 cups (160 g) all-purpose flour, plus extra for rolling
1/2 teaspoon salt
1/2 teaspoon sugar (increase to 1 1/2 teaspoons if for a sweet recipe)
8 Tbsp (1 stick, 112 g) chilled unsalted butter, cut into 1/2 inch cubes
3 to 4 Tbsp ice water, very cold

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 (FRENCH SHORTCRUST)



Pate Brisee (French Shortcrust) image

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

2 ½ cups all-purpose flour
2 tablespoons white sugar
½ teaspoon salt
1 cup chilled butter, cubed
¼ cup ice water, or more if needed

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

TEST KITCHEN'S FAVORITE PATE BRISEE



Test Kitchen's Favorite Pate Brisee image

To avoid creating water pockets in your brisee (which will wreak havoc in your dough), make sure to strain the ice out of the water before drizzling it in and processing.

Provided by Martha Stewart

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

Time 1h10m

Yield Enough for one 9-inch double-crust pie, or one 10 1/2-by-15 1/4-inch single-crust slab pie

Number Of Ingredients 5

2 1/2 cups unbleached all-purpose flour
1 1/2 teaspoons kosher salt
1 tablespoon sugar
2 sticks cold unsalted butter, cut into small pieces
7 to 8 tablespoons ice water

Steps:

  • Pulse flour, salt, and sugar in a food processor until combined. Add butter and pulse until mixture resembles coarse meal with some pea-size pieces remaining. 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.
  • For a 9-inch pie, shape dough into two disks and wrap each in plastic. For a slab pie, shape dough into a rectangle and wrap in plastic. Refrigerate at least 1 hour and up to 1 day, or freeze up to 3 months; thaw overnight in refrigerator before using.

PâTE BRISéE TART CRUST



Pâte Brisée Tart Crust image

To ensure a crispy tart crust, the pastry shell is partially baked before it's filled.

Provided by Julia Child

Categories     Bake     Chill     Butter     Bon Appétit

Yield Makes one 8-inch-diameter crust

Number Of Ingredients 10

1 1/2 cups all purpose flour
1/4 teaspoon salt
Pinch of sugar
6 tablespoons (3/4 stick) chilled butter, cut into 1/2-inch cubes
2 tablespoons plus 3/4 teaspoon chilled solid vegetable shortening, cut into 1/2-inch pieces
4 tablespoons (or more) cold water
Dried beans or pie weights
N/A or pie weights
Special Equipment
8-inch-diameter springform pan

Steps:

  • Whisk flour, salt, and sugar in medium bowl. Add butter and shortening; rub in with fingertips until mixture resembles coarse meal. Add 4 tablespoons cold water. Work mixture with fingertips until dough comes together in moist clumps, adding more water by teaspoonfuls if dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill until firm, at least 1 hour.
  • Position rack in center of oven; preheat to 400°F. Roll out dough on floured work surface to 10-inch round. Carefully transfer dough to 8-inch springform pan. Press dough onto bottom and about 1 1/2 inches up sides of pan, pressing to adhere to sides. Fold down and roll 1/2 inch of dough sides inward, forming double-thick edge at top of crust sides. Using dull edge of small knife, make small indentations at 1/2-inch intervals on double-thick edge. Chill 20 minutes.
  • Line crust with foil; fill with dried beans or pie weights. Bake crust until sides of crust are set, about 18 minutes. Remove foil and beans. Pierce bottom of crust all over with fork. Continue to bake until bottom is set and pale golden, about 14 minutes longer. Remove from oven and cool in pan on rack.

PATE BRISEE TO MAKE ONE DOUBLE-CRUST 9-INCH PIE



Pate Brisee to Make One Double-Crust 9-Inch Pie image

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

2 1/2 cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon sugar
8 ounces (2 sticks) cold unsalted butter, cut into 1/2-inch cubes
1/3 cup plus 2 teaspoons ice water

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.

PATE BRISEE (FLAKY SWEET PASTRY DOUGH)



Pate Brisee (Flaky Sweet Pastry Dough) image

Provided by Patricia Wells

Categories     dessert

Time 1h10m

Yield Four six-inch tartlettes

Number Of Ingredients 5

1 to 1 1/4 cups bleached all-purpose flour
7 tablespoons (3 1/2 ounces) unsalted butter, chilled and cut into pieces
2 teaspoons sugar
1/8 teaspoon salt
3 tablespoons ice water

Steps:

  • Place one cup of flour, the butter, sugar and salt in the bowl of a food processor fitted with a metal blade. Process just until the mixture resembles coarse crumbs, about 10 seconds. Add the water and slowly pulse just until the pastry begins to hold together, about six to eight times. Do not let it form a ball. Turn the pastry out onto waxed paper and flatten the dough into a circle. If the dough is excessively sticky, sprinkle it with several tablespoons of flour. Wrap in waxed paper and refrigerate for at least one hour.

Nutrition Facts : @context http, Calories 314, UnsaturatedFat 6 grams, Carbohydrate 29 grams, Fat 20 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 13 grams, Sodium 77 milligrams, Sugar 2 grams, TransFat 1 gram

PATE BRISEE FOR SOUR-CHERRY PIE



Pate Brisee for Sour-Cherry Pie image

Use this recipe to make an old-fashioned lattice crust for our Sour-Cherry Pie.

Provided by Martha Stewart

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

Yield Makes enough for two 9-inch single-crust pies or one double-crust or lattice-crust pie

Number Of Ingredients 5

2 3/4 cups all-purpose flour
2 teaspoons sugar
1 1/4 teaspoons coarse salt
2 1/4 sticks (18 tablespoons) cold unsalted butter, cut into small pieces
4 to 6 tablespoons ice water, plus more if needed

Steps:

  • Pulse flour, sugar, and salt in a food processor to combine. Add butter, and process until mixture resembles coarse meal, about 10 seconds. With machine running, add ice water in a slow, steady stream through the feed tube until dough just holds together (no longer than 30 seconds).
  • Divide dough in half, and shape into disks. Wrap each in plastic. Refrigerate for at least 1 hour (or up to 2 days).

More about "pate brisee to make one 10 inch crust recipes"

HOW TO MAKE PâTE BRISéE: CLASSIC PâTE BRISéE RECIPE
how-to-make-pte-brise-classic-pte-brise image
Web Jan 26, 2023 How to Make Pâte Brisée: Classic Pâte Brisée Recipe Written by MasterClass Last updated: Jan 26, 2023 • 2 min read French for “broken pastry,” pâte brisée is a flaky, buttery, crispy pie crust. The …
From masterclass.com


THE PERFECT SHORTCRUST PASTRY (PâTE BRISéE) | RICARDO
Web Mar 2, 2010 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 …
From ricardocuisine.com
5/5 (90)
Calories 290 per serving
Category 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.


TOP 41 PATE BRISEE PIE CRUST RECIPE RECIPES
Web All Butter Pie Crust for Pies and Tarts (Pâte Brisée) 1 week ago simplyrecipes.com Show details › 5/5 (15) › Total Time: 1 hr 25 mins › Category: Baking, Pate Brisee, Pie Crust, …
From kasur.keystoneuniformcap.com


JOANNE CHANG’S EXTRA-FLAKY PASTRY (PâTE BRISéE)
Web Jun 22, 2022 Instructions. Using a stand mixer fitted with a paddle attachment or an electric hand mixer, paddle together the flour, sugar, and salt to mix, 10 to 15 seconds. …
From newengland.com


PâTE BRISéE RECIPE - HOW TO MAKE PâTE BRISéE - FOOD52
Web Oct 6, 2021 Drizzle the water around the flour mixture, then pulse to incorporate. If the dough comes together into a ball, stop pulsing. If the dough is dry or crumbly, add more …
From food52.com


PATE BRISEE RECIPE - CUISINART.COM
Web Using quick pulses, pulse until the mixture resembles coarse crumbs, about 8-10 pulses. 5. Add ice water, 1 tablespoon at a time. Pulse until mixture just forms dough (you may not …
From cuisinart.com


PATE BRISEE TO MAKE ONE 10-INCH CRUST - MEALPLANNERPRO.COM
Web Apr 6, 2018 2 cups all-purpose flour; 3/4 teaspoon salt; 6 ounces (1 1/2 sticks) cold unsalted butter, cut into small pieces; 3 tablespoons ice water
From mealplannerpro.com


PATE BRISEE - MAKES 1 SINGLE PIE/TART CRUST RECIPE
Web Blend until combined, 10 seconds. Add the cubed butter. Select Speed 5 and pulse to form large crumbs, about 2 to 6 times. If it looks uneven, scrape down and pulse 1 to 2 more …
From cuisinart.com


PâTE BRISéE RECIPE (ALL-BUTTER PIE DOUGH) - CLASSIC-RECIPES.COM
Web Feb 3, 2023 1/2 cup (113 grams) chilled unsalted butter, cut into 1/2-inch cubes. 3 to 5 tablespoons ice water. Instructions: Line a 9-by-13-inch baking pan with parchment …
From classic-recipes.com


PATE BRISEE (SAVORY TART CRUST) RECIPE - COOKING TO …
Web Jan 18, 2021 Bake the pate brisee crust in the oven at 350 F or 175 C for 45 minutes. Remove the beans and bake for another 10 minutes. If the dough pulls away from the …
From cookingtoentertain.com


PERFECT PIE CRUST RECIPE - SIMPLY RECIPES
Web Feb 27, 2022 Roll out with a rolling pin on a lightly floured surface to a 12-inch circle; about 1/8 of an inch thick. As you roll out the dough, check if the dough is sticking to the …
From simplyrecipes.com


HOW TO MAKE PâTE BRISéE (FRENCH PIE CRUST TECHNIQUE)
Web Nov 24, 2021 Toss in 3-4 tablespoons of ice water and stir to combine. Dump the mixture onto a clean and cold work surface. Working quickly with the heel of your hand, smear …
From biggerbolderbaking.com


Related Search