TEST KITCHEN'S FAVORITE PATE BRISEE
To avoid creating water pockets in your brisee (which will wreak havoc in your dough), make sure to strain the ice out of the water before drizzling it in and processing.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h10m
Yield Enough for one 9-inch double-crust pie, or one 10 1/2-by-15 1/4-inch single-crust slab pie
Number Of Ingredients 5
Steps:
- Pulse flour, salt, and sugar in a food processor until combined. Add butter and pulse until mixture resembles coarse meal with some pea-size pieces remaining. Drizzle 5 tablespoons water over mixture; pulse several times to combine. Add more water,1 tablespoon at a time, and pulse until mixture holds together when pinched.
- For a 9-inch pie, shape dough into two disks and wrap each in plastic. For a slab pie, shape dough into a rectangle and wrap in plastic. Refrigerate at least 1 hour and up to 1 day, or freeze up to 3 months; thaw overnight in refrigerator before using.
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M Kaleem Ali Kaleem
[email protected]This pate brisee recipe was a disaster. The dough was impossible to work with and ended up in the trash.
Jawid Butler
[email protected]I've been using this pate brisee recipe for years, and it never fails me. It's the perfect dough for both sweet and savory pies.
Landon Madsen
[email protected]This recipe is a must-try for any baker. The pate brisee dough is incredibly versatile and can be used for a variety of desserts.
Davette Munnings
[email protected]This pate brisee recipe is a game-changer! It's the best pie crust I've ever made. It's so easy to work with and bakes up perfectly every time.
max vip
[email protected]I was disappointed with this pate brisee recipe. The dough was difficult to work with and didn't turn out flaky at all.
Twinomugisha Joshua
[email protected]I'm a novice baker, and this pate brisee recipe was easy enough for me to follow. The dough turned out great, and I was able to make a beautiful quiche.
PetarVlasov
[email protected]This pate brisee recipe is my go-to for all my pies and tarts. It's so easy to make and always turns out flaky and delicious.
Sha Nali
[email protected]I followed the recipe exactly, but my pate brisee dough turned out tough and chewy. I'm not sure what went wrong.
Paul Vincent Noeller
[email protected]This pate brisee recipe is amazing! I've made it several times now, and it always turns out perfectly. The dough is so easy to work with, and it bakes up beautifully. I love using it for quiches, tarts, and pies.
Lath Thammavongsa
[email protected]This recipe was a complete fail. The dough was dry and crumbly, and it fell apart when I tried to roll it out. I ended up having to throw it all away.
M Kaif Abdul qadar
[email protected]I've tried many pate brisee recipes, but this one is by far the best. It's so simple to make and always turns out perfectly. The dough is always flaky and tender, and it never cracks or breaks.
I'm Sahriyar
[email protected]This pate brisee recipe is a keeper! It was incredibly easy to make and turned out perfectly. The dough was flaky and buttery, and it held together beautifully. I used it to make a quiche, and it was the best quiche I've ever had.