PATE BRISEE
Provided by Marian Burros
Time 20m
Yield 4 pastry rounds
Number Of Ingredients 5
Steps:
- Sift flour and salt into a mixing bowl.
- Cut in butter until it is the size of large peas.
- Add water tablespoon by tablespoon; knead lightly to form a dough and chill before using.
- Preheat oven to 375 degrees.
- To make pastry lids for pies, divide dough into 4 portions and roll each portion into a round 1/8 inch thick. Crumple 16 pieces of foil into large marble-size pieces and spread melted butter over them to prevent pastry from sticking to foil. Place each pastry round on top of 4 pieces of crumpled foil and bake until golden brown, 15 minutes. It may be necessary to turn over the pastries to brown on both sides.
Nutrition Facts : @context http, Calories 354, UnsaturatedFat 7 grams, Carbohydrate 30 grams, Fat 24 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 15 grams, Sodium 189 milligrams, Sugar 0 grams, TransFat 1 gram
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Olive Elina
[email protected]I've never made pate brisee before, but this recipe made it so easy.
Prudence
[email protected]This dough is a dream to work with. It's so smooth and elastic.
pro player
[email protected]I'm so glad I found this recipe. It's the perfect dough for my pies and tarts.
Darazinda Kali wal
[email protected]This is the best pate brisee recipe I've ever tried. The dough is so easy to make and it always turns out perfectly.
Lyndy-Ann Phillip-York
[email protected]I love this recipe! The dough is so flaky and delicious. I've used it to make pies, tarts, and even cookies.
prakash Grg
[email protected]This dough is amazing! It's so easy to work with and doesn't tear or crumble. It's the perfect dough for pies, tarts, and other pastries.
Shaylynn Martinez
[email protected]This recipe is a game-changer! I used to buy pre-made pie crusts, but now I make my own with this recipe. It's so much better and so easy to make.
Jeff Remmick
[email protected]I've tried many pate brisee recipes before, but this one is definitely my favorite. The dough is so flaky and delicious, and it's perfect for both sweet and savory pies.
Ralph Gallardo
[email protected]This was my first time making pate brisee, and it was a success! The dough was easy to make and roll out, and the pies turned out perfectly. I'll definitely be making this again.
Nafees Ahmad
[email protected]I'm not a big baker, but this recipe made me feel like a pro! The dough was so easy to work with, and the pies turned out beautifully. I'm definitely going to be making this again.
Hala Najih
[email protected]This recipe is a keeper! I've used it to make apple pie, chicken pot pie, and even a quiche. The crust is always flaky and delicious, and it's so easy to make. I love that I can make it ahead of time and store it in the fridge or freezer.
jamie woollett
[email protected]I've made pate brisee many times before, but this recipe is by far the best. The dough is so easy to work with and doesn't tear or crumble. It bakes up perfectly every time, and the flavor is amazing. I love using it for both sweet and savory pies.
Adriian Braxton
[email protected]This pate brisee recipe was a breeze to make! I was a little hesitant at first, but the instructions were so clear and easy to follow that I had no problems at all. The dough came together beautifully and was so smooth and elastic. I used it to make