Pate Brisee
Serves: 3
Gideon Batz
1 January 1970
Based on User reviews:
52
Spice
48
Sweetness
46
Sourness
37
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
2.5 cups
All-Purpose Flour1 tsp
SaltDirections:
1
Put the flour, salt, and sugar in the bowl of a food processor
2
All ingredients should be cold
3
Add the pieces of butter, and process for approximately 10 seconds, or just until the mixture resembles coarse meal
4
(To mix by hand, combine the dry ingredients in a large mixing bowl
5
Using a pastry blender or 2 table knives, cut in the butter until the mixture resembles coarse meal
6
) Add 1/4 to 1/2 cup ice water, drop by drop, through the feed tube with the machine running (or into the bowl if mixing by hand), just until the dough holds together without being wet or sticky; do not process more than 30 seconds
7
Test the dough at this point by squeezing a small amount together
8
If it is crumbly, add a bit more water
9
Turn the dough out onto a large piece of plastic wrap
10
Grasping the ends of the plastic wrap with your hands, press the dough into a flat circle with your fists
11
This makes rolling easier than if the pastry is chilled as a ball
12
Wrap the dough in the plastic, and chill for at least 1 hour
13
Lightly butter or spray with vegetable cooking spray the pie plates or tart pans you will be using
14
On a lightly floured board, roll out the pastry to a thickness of 1/8-inch
15
Place the pastry in a plate, pan or in a pastry ring that has been set on a parchment-lined baking sheet, and press it into the bottom edges and along the sides
16
Trim the pastry using scissors or a sharp paring knife, or by rolling a rolling pin across the top of the pan
17
Cutting the pastry an inch or so higher than the edge of the tart pan and tucking this overhang to the inside of the pan will give extra height and reinforcement
18
Crimp or decorate the edges of the pastry, if desired
19
Chill the pastry-lined pan until ready to use
20
Unbaked pastry shells can be refrigerated, wrapped in plastic, for up to 1 day; for longer storage, they can be frozen
21
; Note: Yield: 2 (8 to 10-inch) tarts or single-crust pies, 1 (8 to 10-inch) double-crust pie, or 12 (2 1/2 to 3-inch) tartlets;