Best 9 Pate Brisee For Mini Blueberry Pies Recipes

PATE BRISEE FOR INDIVIDUAL BLUEBERRY PIES A LA MODE

Steps:

• Place flour, salt, and sugar in bowl of a food processor; process to combine. Add butter; process about 7 seconds, until mixture resembles coarse meal. With machine running, slowly add between 1/2 cup and 3/4 cup ice water through feed tube, until pastry just begins to hold together. Turn dough onto a piece of plastic wrap; pat into a square. Divide dough in half; wrap each half separately. Chill at least 1 hour before using.

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.

FOURTH OF JULY SUMMER BERRY PIES

Steps:

• Roll out 1 disk pate brisee to about 1/8-inch thickness on a lightly floured surface. Cut out six 6-inch circles. Press dough into bottoms and up sides of six 5-inch (1 1/4 inches deep) pie plates. Trim excess dough flush with edges of pie plates using a knife, or crimp edges.
• Stir together berries, sugar, cornstarch, lemon juice, and a pinch of salt. Fill pie shells with berry filling.
• Whisk together yolks and cream. Roll out remaining disk of dough to about 1/8-inch thickness on a lightly floured surface; cut out stars and stripes using cookie cutters, a knife, or a pastry wheel. Decorate tops of pies with cutouts, brushing bottoms with egg wash to help them adhere. Freeze for 1 hour.
• Preheat oven to 375 degrees. Brush tops of pies with egg wash, and sprinkle with sanding sugar. Transfer to a parchment-lined rimmed baking sheet.
• Bake until juices are bubbling and tops are golden brown, 45 to 50 minutes. (Tent with foil if crusts are getting too dark.) Let cool.

PATE BRISEE FOR PIES

Steps:

• Pulse flour, sugar, and 1 teaspoon salt in a food processor until combined. Add butter, and pulse until mixture resembles coarse meal, about 10 seconds. Drizzle 1/3 cup ice water evenly over mixture. Pulse until mixture holds together when pressed between 2 fingers (dough should not be wet or sticky). If dough is too dry, add more water, 1 tablespoon at a time, and pulse.
• Shape dough into 2 disks, and wrap each in plastic wrap. Refrigerate until firm, about 1 hour.

PATE BRISEE FOR MINI BLUEBERRY PIES

Steps:

• Place flour, salt, and sugar in the bowl of a food processor; process to combine. Add butter, and process about 7 seconds, until mixture resembles coarse meal.
• With machine running, slowly add between 1/2 cup and 3/4 cup ice water through the feed tube, until pastry just beings to hold together.
• Turn dough out onto a piece of plastic wrap, and pat into a square. Divide dough in half, and wrap each half separately. Chill for at least 1 hour before using.

MINI BLACKBERRY PIES

Steps:

• Preheat oven to 425 degrees. Gently toss blackberries with sugar, cornstarch, and salt in a large bowl.
• On a floured surface, roll 1 disk of pate brisee to 1/8-inch thickness. Using a 5 1/2-inch biscuit cutter, cut out 6 rounds. Drape each round over a 4-inch fluted tart pan with a removable bottom, and press dough into bottom and up sides of pan. Edges will be flush with rims. Roll remaining disk of dough to 1/8-inch thickness. Cut out 6 more 5 1/2-inch rounds.
• Fill each tart pan with 3/4 cup blackberry mixture, mounding berries in the center. Dot berries with butter. Center 1 of the remaining dough rounds on top of 1 tart pan. Gently press top and bottom edges of dough together to seal, and then pinch sealed edges. Repeat with remaining rounds. Transfer pies to a rimmed baking sheet, and freeze or refrigerate until firm, 15 to 20 minutes.
• Lightly whisk yolk and heavy cream in a small bowl. Brush the top of each pie with egg wash, and sprinkle with sugar. Cut 4 vent holes in the top of each with a paring knife.
• Bake for 30 minutes. Rotate baking sheet, and reduce heat to 375 degrees. Bake until berries are bubbling and crust is deep golden brown, about 30 minutes. Let pies cool in pans on a wire rack for 30 minutes. Unmold, and let pies cool completely on wire rack. Serve with whipped cream.

PâTE BRISéE

Steps:

• Pulse flour, salt, and sugar in a food processor (or whisk together by hand in a bowl). Add butter, and pulse (or quickly cut in with a pastry blender or your fingertips) until mixture resembles coarse meal, with some larger pieces remaining. Drizzle 1/4 cup water over mixture. Pulse (or mix with a fork) until mixture just begins to hold together. If dough is too dry, add 1/4 cup more water, 1 tablespoon at a time, and pulse (or mix with a fork).
• Divide dough in half onto two pieces of plastic wrap. Gather into two balls, wrap loosely in plastic, and press each into a disk using a rolling pin. Refrigerate until firm, well wrapped in plastic, 1 hour or up to 1 day. (Dough can be frozen up to 3 months; thaw in refrigerator before using.)
• Shortening Variation
• Replace 1/2 cup (1 stick) butter with 1/2 cup cold vegetable shortening, cut into small pieces.
• Lard Variation
• Replace 1/2 cup (1 stick) butter with 1/2 cup cold lard. For the best quality, it's worth seeking out leaf lard. You can buy rendered leaf lard from online vendors, or from artisanal butcher shops.
• Cornmeal Variation
• Replace 1/2 cup flour with 1/2 cup coarse cornmeal.
• Cheddar Variation
• Reduce butter to 3/4 cup (1 1/2 sticks) and add 1 1/2 cups shredded sharp cheddar to the flour mixture along with the butter. Increase sugar to 1 tablespoon.

PATE BRISEE FOR OLD-FASHIONED BLUEBERRY PIE

Steps:

• Place flour, salt, and sugar in work bowl of a food processor. Add butter pieces and process for approximately 10 seconds, or just until mixture resembles a coarse meal.
• With machine running, add ice water, drop by drop, through food-processor feed tube. When dough holds together but is not wet or sticky, stop adding water; do not process more than 30 seconds. Test dough at this point by squeezing a small amount together. If it is still crumbly, add a bit more water.
• Divide dough in half and turn out onto two large pieces of plastic wrap. Press dough into flat circles; this makes rolling easier than if the pastry is chilled as a ball. Wrap dough in plastic and chill for at least an hour.

PATE BRISEE FOR MINI BLACKBERRY PIES

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 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 (or freeze for up to 1 month; thaw in refrigerator before using).