PATE BRISEE (PIE CRUST)
Yield 1 double pie crust
Number Of Ingredients 5
Steps:
- Work the margarine & shortening very lightly into the flour by using your fingers to work them and then lightly and quickly rotating it between your palms. Make a well in the center. One tablespoon at a time, add the water, using your index finger to stir the water into the flour in a spiral, beginning at the center and moving gradually to the outer edge. The dough should be soft enough to gather up into a ball but should not stick to your fingers or the board. Allow the dough to rest for 2 to 36 hours in the fridge. Cover it with a damp towel for the shorter time or with foil or plastic wrap for the longer. Resting breaks any rubbery reactions from being handled. To roll, divide the dough in two with one slightly larger than the other. Shape each half into a flattened circle. Lightly dust a wooden board with flour. Use a floured rolling pin to roll from the center out, turning the dough as you go. Add flour to the board as needed but try to keep to a minimum. Do not push to and fro which toughens the dough. Patch any tears rather than rerolling. Roll the bottom crust with an overhang to allow for pinching the edges. Dough should be 1/8" or less in thickness.
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Ela Khemiri
[email protected]I was disappointed with this recipe. The pie crust was tough and chewy.
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[email protected]I'm not a fan of this recipe. The dough was too dry and crumbly, and it was difficult to roll out.
Yousaf Raza
[email protected]This recipe is a must-try for any pie lover. It's the perfect crust for any type of pie.
MARSHONE Dillard
[email protected]I love this recipe! It's so easy to follow and the results are always amazing.
Tikas Amars
[email protected]This is the best pie crust recipe I've ever tried. It's so easy to make and it always turns out perfect.
Kabir Kabir3
[email protected]I'm so glad I found this recipe. I've been looking for a good pate brisee recipe for a long time, and this one is perfect.
Bishal Lodh
[email protected]This recipe is a lifesaver! I used to buy pre-made pie crusts, but they were always so expensive. Now I can make my own pie crusts for a fraction of the cost.
Tapesh khadka
[email protected]I was really impressed with this pate brisee recipe. The dough was easy to make and roll out, and it baked up beautifully. I'll definitely be using this recipe again.
Umar Khn
[email protected]This recipe is a game-changer! I used to dread making pie crust, but now it's a breeze. The dough is so easy to work with and it always turns out perfectly.
Idris Abubakar
[email protected]I've been using this pate brisee recipe for years and it never disappoints. It's the perfect crust for any type of pie.
Sikander Baba
[email protected]This is my go-to pie crust recipe. It's always flaky and delicious, and it's perfect for any type of pie.
Unisha Karki
[email protected]I love this pate brisee recipe! It's so versatile and can be used for both sweet and savory pies. I've made it several times and it always turns out perfectly.
Adam Sijaona
[email protected]I'm not a huge baker, but this pate brisee recipe was easy enough for me to follow. The dough came together quickly and easily, and it rolled out nicely. My pie crust turned out great, and I was really happy with the results.
Joseph Alvarez
[email protected]This recipe is a keeper! I made this pie crust for a chicken pot pie and it was a huge hit. The crust was flaky and flavorful, and it held up well to the filling. I'll definitely be using this recipe again.
Yb Champ
[email protected]I've tried many pate brisee recipes, but this one is by far the best. The dough is so light and flaky, and it's perfect for both sweet and savory pies. I highly recommend this recipe to anyone looking for a delicious and reliable pie crust.
Nazmul Riaz
[email protected]This pate brisee recipe was a delight to work with! The dough was easy to handle and roll out, and it baked up beautifully. My pie crust turned out flaky and golden brown, and it held its shape perfectly. I'll definitely be using this recipe again.