Best 2 Pear And Lemon Pie With Pate Brisee Crust Recipes
Indulge in a delightful culinary journey with our exquisite Pear and Lemon Pie with Pâte Brisée Crust. This delectable dessert combines the sweet and juicy flavors of pears with the zesty brightness of lemons, enveloped in a flaky and buttery crust. Discover the secrets to crafting the perfect Pâte Brisée dough, essential for achieving a golden, crisp crust. Learn how to select and prepare the best pears for a luscious filling, and master the art of balancing sweetness and acidity with freshly squeezed lemon juice and zest. Elevate your pie-making skills with our expert tips and techniques, ensuring a stunning presentation that will impress family and friends alike. But that's not all - this article also includes a collection of additional irresistible recipes to tantalize your taste buds. From classic favorites like Apple Pie and Cherry Pie to unique creations such as Salted Honey Pie and Rustic Peach Galette, you'll find a diverse selection of pies that cater to every palate.
Here are our top 2 tried and tested recipes!
PATE BRISEE FOR PEAR AND TART-CHERRY PIE
This simple recipe is an ideal base for many pies and tarts, sweet or savory.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes enough for one double-crust 9-inch pie, one 9-inch lattice-topped tart, or two 9-inch pies
Number Of Ingredients 5
Steps:
- Make sure all your ingredients are thoroughly chilled before you begin. Place the flour, salt, and sugar in a medium bowl, and stir to combine.
- With a pastry blender or two knives, cut the cold butter into the flour mixture by pressing down quickly, using as few strokes as possible. You may leave a few pea-size pieces. Add 4 tablespoons water. Gather the dough and gently press into a ball. It should come together loosely; if not, add water 1 tablespoon at a time. Divide dough in half; place each on plastic wrap. Flatten into disks. Wrap tightly; refrigerate 1 hour or overnight.
- Remove disks from refrigerator. On a lightly floured surface, press rolling pin gently all over dough to flatten it slightly. Working from the center to the edge in all directions, roll out dough into a round about 3 inches larger than the pie plate.
- Wrap the dough around the rolling pin; lift and center it over the pie plate. Gently unroll the dough over the plate, leaving an even amount of overhang around the perimeter. Baking time depends on individual recipes.
PATE BRISEE (PIE DOUGH)
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
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.
Tips:
- Use ripe pears: The riper the pears, the sweeter and more flavorful your pie will be.
- Peel and core the pears before slicing them: This will make it easier to slice the pears evenly and prevent the cores from getting in the way.
- Use fresh lemon juice: Fresh lemon juice will give your pie a brighter, more vibrant flavor than bottled lemon juice.
- Don't overmix the dough: Overmixing the dough will make it tough. Mix it just until the ingredients are combined.
- Chill the dough before rolling it out: Chilling the dough will make it easier to roll out and prevent it from sticking to your work surface.
- Bake the pie until the crust is golden brown and the filling is bubbling: This will ensure that the pie is cooked through.
Conclusion:
This pear and lemon pie is a delicious and easy-to-make dessert that is perfect for any occasion. The sweet and juicy pears are perfectly complemented by the tart and tangy lemons, and the flaky crust is the perfect finishing touch. Whether you're a seasoned baker or a beginner, you're sure to love this pie.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
