Best 4 Pate Brisee For Traditional Pumpkin Pie Recipes
In the realm of delectable desserts, few can rival the allure of a classic pumpkin pie. This iconic treat, often associated with the cozy ambiance of autumn, embodies the essence of comfort and indulgence. Its velvety smooth filling, encased in a golden-brown crust, tantalizes the taste buds with its harmonious blend of sweet and savory flavors. Whether you're a seasoned baker or just starting your culinary journey, this article presents a comprehensive guide to crafting the perfect pumpkin pie from scratch. Discover the secrets behind a flaky, buttery crust with our Pate Brisee recipe, expertly crafted to complement the rich pumpkin filling. Elevate your pie-making skills with our curated collection of pumpkin pie recipes, ranging from traditional to unique variations. Indulge in the timeless flavors of a classic pumpkin pie, explore the tangy delight of a sour cream pumpkin pie, or embrace the autumnal spirit with an apple pumpkin pie. Each recipe is meticulously detailed, ensuring success even for novice bakers. So, gather your ingredients, preheat your oven, and embark on a delightful baking adventure that will leave your taste buds craving more.
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ALL BUTTER PIE CRUST FOR PIES AND TARTS (PâTE BRISéE)
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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
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 FOR TRADITIONAL PUMPKIN PIE
Use this dough to make Traditional Pumpkin Pie with a Fluted Crust.
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes enough for one 9-inch deep-dish piecrust
Number Of Ingredients 5
Steps:
- Pulse flour and salt in a food processor until combined. Add butter, and process until mixture resembles coarse meal, about 10 seconds. With machine running, add ice water in a slow, steady stream until mixture just begins to hold together.
- Shape dough into a disk, wrap in plastic, and refrigerate for at least 1 hour or up to 3 days (or freeze for up to 1 month; thaw in refrigerator before using).
PATE BRISEE (FRENCH SHORTCRUST)
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
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
PATE BRISEE FOR PERFECT PUMPKIN PIE
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 Healthy Recipes Vegetarian Recipes
Yield Makes 2 small disks
Number Of Ingredients 5
Steps:
- Pulse flour, sugar, and 1 teaspoon salt in a food processor to combine. Add butter, and pulse until pea-size clumps form. Drizzle 1/4 cup ice water over flour mixture; pulse until mixture just begins to hold together when pinched. (If too dry, drizzle with more water, 1 tablespoon at a time, and pulse a few more times.)
- Divide dough in half and transfer each to a piece of plastic wrap; cover, and press each into a disk. Refrigerate until firm, at least 1 hour.
Tips:
- Chilling the dough: Chilling the dough before rolling it out helps to prevent it from shrinking in the oven. For best results, chill the dough for at least 30 minutes before using.
- Rolling out the dough: When rolling out the dough, use a light touch and avoid overworking it. Overworking the dough can make it tough.
- Trimming the dough: After rolling out the dough, use a sharp knife to trim the edges. This will help to ensure that the pie crust is evenly browned.
- Baking the pie crust: Bake the pie crust in a preheated oven until it is golden brown. The baking time will vary depending on the thickness of the crust.
- Filling the pie crust: Once the pie crust is baked, let it cool completely before filling it. This will help to prevent the crust from becoming soggy.
Conclusion:
Pâte brisée is a versatile pastry dough that can be used for a variety of sweet and savory pies. It is easy to make and can be customized to your liking. With a little practice, you can master the art of making pâte brisée and create delicious pies that will impress your family and friends.
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