PATE BRISEE FOR PIES AND TARTS
The rich flavor, delicate texture, and versatility of pate brisee have made it the standard at Martha Stewart Living and in our Pies & Tarts book, where it is used for pies and tarts both sweet and savory. From three main components -- flour, fat, and water -- plus a little sugar and salt, you get a crust that is incomparably flaky, yet sturdy enough to contain nearly any filling. An all-butter pate brisee tastes best, but some cooks use shortening or lard for additional tenderness. The name pate brisee means "broken pastry," and refers to cutting the butter into the flour, either by hand or with a food processor. The butter-flour mixture should resemble coarse meal, with some pieces of butter the size of small peas, before cold water is drizzled into it; these bits of unincorporated butter give pate brisee its famously flaky texture by releasing steam as they melt.
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes enough for one 9-inch double-crust pie or two 9-inch single-crust pies
Number Of Ingredients 5
Steps:
- Pulse flour, salt, and sugar in a food processor (or whisk together by hand in a bowl). Add butter, and pulse until mixture resembles coarse meal, with some larger pieces remaining. Drizzle 1/4 cup water over mixture. Pulse until mixture just begins to hold together (or quickly cut in with a pastry blender or your fingertips). 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.)
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Md Nasir Hosen
[email protected]This recipe is a lifesaver! I'm so glad I found it.
BORO BARNABAS
[email protected]I've never made pate brisee before, but this recipe made it easy.
Md Nihad
[email protected]I'm gluten-free, so I used a gluten-free flour blend. The crust turned out great!
sherry beck
[email protected]I made a few mistakes while making this recipe, but the crust still turned out great.
Khadim ali Brohi
[email protected]The dough was a little sticky at first, but I just added a little more flour and it was fine.
Zana Artsu
[email protected]I love that this recipe can be used for both sweet and savory pies and tarts.
Carlos Maldonado
[email protected]This is the only pate brisee recipe I use. It's perfect every time.
MD Sharif__10
[email protected]I highly recommend this pate brisee recipe. It's easy to make and the results are amazing.
Style Boy
[email protected]This pate brisee recipe is a game-changer. My pies and tarts have never been better.
Rupa Sutradhar
[email protected]I'm not a baker, but this recipe was easy to follow and the crust turned out great.
William Elliott
[email protected]I made this recipe for a pie baking contest and won first place!
Momen Azaim
[email protected]This is the best pate brisee recipe I've ever tried. The crust is so flaky and flavorful.
Nicolae Craciun
[email protected]I've made this recipe several times, and it always turns out great. The crust is flaky and delicious.
Reynir Blondal
[email protected]This is my go-to pate brisee recipe. It's always reliable and produces a delicious crust.
Md Nurr
[email protected]I love this recipe! The crust is always perfect, and it's so easy to make.
Rishu Rishu
[email protected]The pate brisee was flaky and delicious. I used it to make a quiche, and it was perfect.
Srabonti Ranidash
[email protected]I'm a beginner baker, and this recipe was easy to follow. The dough was easy to work with, and the pies turned out great!
Hesna Brits
[email protected]This recipe is a keeper! I've made it several times now, and it always turns out perfectly. My friends and family love my pies and tarts, and they always ask for the recipe.
Saidul Hasan
[email protected]I've tried many pate brisee recipes before, but this one is by far the best. The dough is so versatile and can be used for both sweet and savory pies and tarts.
Abdul Jamiry
[email protected]This pate brisee recipe was a dream to work with. It was so easy to make and roll out, and it baked up perfectly. My pies and tarts turned out beautifully, and the crust was flaky and delicious.