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.
PATE BRISEE (PIE DOUGH)
Pate brisee is the French version of classic pie or tart pastry. Pressing the dough into a disc rather than shaping it into a ball allows it to chill faster. This will also make the dough easier to roll out, and if you freeze it, it will thaw more quickly.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 1 double-crust or 2 single-crust 9- to 10-inch pies
Number Of Ingredients 5
Steps:
- In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
- With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
- Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.
PATE BRISEE (FRENCH SHORTCRUST)
This is an easy, versatile, and delicious pate brisee for tarts that can be used with savory and sweet fillings. It makes two crusts, so refrigerate half and save it for a weekday quiche! You can store dough in the freezer for up to 2 weeks.
Provided by tessaf
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 50m
Yield 16
Number Of Ingredients 5
Steps:
- Place flour, sugar, and salt in a food processor and pulse 3 or 4 times to mix. Add cubed butter; pulse until crumbly.
- Pour slow stream of ice water through feed tube while the processor is on low speed until dough holds together when pinched, making sure not to add too much.
- Divide dough evenly into 2 pieces. Form dough into discs on a lightly floured work surface. Wrap discs with wax paper or parchment paper before wrapping with plastic wrap. Chill in the refrigerator for 30 minutes or until use.
- Roll dough out on a lightly floured work surface using a lightly floured rolling pin between 2 pieces of parchment paper to desired thickness when ready to use.
- Butter two 9-inch tart pans. Roll crusts 1 at a time onto the rolling pin and unroll over tart pans. Gently push dough into the prepared pans, molding to the sides. Trim edges with fingers or a knife. Fill and bake according to filling recipe instructions.
Nutrition Facts : Calories 178.9 calories, Carbohydrate 16.5 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 7.3 g, Sodium 154.9 mg, Sugar 1.6 g
CORNMEAL PATE BRISEE
Use this recipe to make our Old Bachelor's Jam and Blackberry Tart.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 2 disks
Number Of Ingredients 6
Steps:
- Pulseflour,cornmeal,salt,andsugarinafoodprocessoruntilcombined.Addbutter,andpulseuntilmixtureresemblescoarsecrumbswithsomelargerpiecesremaining,about10seconds.Drizzle1/4cupicewaterevenlyovermixture.Pulseuntilmixturejustbeginstoholdtogetherwhenpressedbetween2fingers(itshouldnotbewetorsticky).Ifdoughistoodry,pulseinwater,1tablespoonatatime.
- Dividedoughinhalf.Wrapinplastic.Shapeintodisks,andrefrigerateuntilfirm,about1hourorovernight.
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
PATE BRISEE (FLAKY SWEET PASTRY DOUGH)
Provided by Patricia Wells
Categories dessert
Time 1h10m
Yield Four six-inch tartlettes
Number Of Ingredients 5
Steps:
- Place one cup of flour, the butter, sugar and salt in the bowl of a food processor fitted with a metal blade. Process just until the mixture resembles coarse crumbs, about 10 seconds. Add the water and slowly pulse just until the pastry begins to hold together, about six to eight times. Do not let it form a ball. Turn the pastry out onto waxed paper and flatten the dough into a circle. If the dough is excessively sticky, sprinkle it with several tablespoons of flour. Wrap in waxed paper and refrigerate for at least one hour.
Nutrition Facts : @context http, Calories 314, UnsaturatedFat 6 grams, Carbohydrate 29 grams, Fat 20 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 13 grams, Sodium 77 milligrams, Sugar 2 grams, TransFat 1 gram
PATE BRISEE
Provided by Colette Rossant
Time 35m
Yield 2 9-inch pie pans
Number Of Ingredients 6
Steps:
- Place 1 3/4 cups of the flour in a food processor. Add the butter and salt and process until well mixed. Add the egg and oil. Process for 30 seconds, adding more flour as needed if the mixture is too wet. (The mixture should resemble coarse cornmeal.) Add the ice water and process for another 30 seconds.
- Remove the dough and form into a ball. Wrap in wax paper and refrigerate for 30 minutes. When ready to use, roll out the dough on a lightly floured board.
Nutrition Facts : @context http, Calories 959, UnsaturatedFat 28 grams, Carbohydrate 84 grams, Fat 63 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 31 grams, Sodium 607 milligrams, Sugar 0 grams, TransFat 2 grams
PâTE BRISéE
Steps:
- Pulse flour, salt, and sugar in a food processor (or whisk together by hand in a bowl). Add butter, and pulse (or quickly cut in with a pastry blender or your fingertips) until mixture resembles coarse meal, with some larger pieces remaining. Drizzle 1/4 cup water over mixture. Pulse (or mix with a fork) until mixture just begins to hold together. 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.)
- Shortening Variation
- Replace 1/2 cup (1 stick) butter with 1/2 cup cold vegetable shortening, cut into small pieces.
- Lard Variation
- Replace 1/2 cup (1 stick) butter with 1/2 cup cold lard. For the best quality, it's worth seeking out leaf lard. You can buy rendered leaf lard from online vendors, or from artisanal butcher shops.
- Cornmeal Variation
- Replace 1/2 cup flour with 1/2 cup coarse cornmeal.
- Cheddar Variation
- Reduce butter to 3/4 cup (1 1/2 sticks) and add 1 1/2 cups shredded sharp cheddar to the flour mixture along with the butter. Increase sugar to 1 tablespoon.
CORNMEAL PIE
"IF MAMA had time, she'd make these pies on Saturday night. She always made two so we could have one for dessert on Monday, too. One pie server our family very nicely, and there was never any left over."
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 2 pies (8 servings each).
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and sugar. Beat in eggs, one at a time. Add corn syrup, milk and vanilla; mix well. Fold in cornmeal and flour. Pour into pastry shells. , Bake at 350° for 25 minutes. Reduce heat to 300°. Bake 20-25 minutes longer or until set (cover edges with foil during the last 15 minutes to prevent overbrowning if necessary). Cool on a wire rack. Garnish with whipped cream if desired. Refrigerate leftovers.
Nutrition Facts : Calories 415 calories, Fat 20g fat (11g saturated fat), Cholesterol 77mg cholesterol, Sodium 269mg sodium, Carbohydrate 59g carbohydrate (35g sugars, Fiber 0 fiber), Protein 3g protein.
CORNMEAL PATE BRISEE
Try making this cornmeal pate brisee as the base for our Rhubarb Galette.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Yield Makes enough for two 9-inch single-crust pies or one 9-inch double-crust pie
Number Of Ingredients 6
Steps:
- Place the flour, cornmeal, salt, and sugar in the bowl of a food processor, and pulse several times to combine. Add the butter, and process, until the mixture resembles coarse meal, about 10 seconds. With the machine running, pour the ice water through the feed tube in a slow, steady stream, until the dough just holds together (do not process for more than 30 seconds).
- Turn out dough onto a clean work surface. Divide in half, and place each half on a piece of plastic wrap. Flatten each to form a disk. Wrap, and refrigerate at least 1 hour or up to 1 day before using.
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- In a food processor, combine the flour and salt. Add the butter and pulse for a few seconds at a time until the butter is the size of peas. Add the water, sour cream or yogurt and pulse again until the dough just begins to form. Add water as needed. Remove the dough from the food processor and form two discs.
- In a large bowl, combine the flour and salt. Blend the butter into the flour with a pastry blender or with two knives to get a grainy texture where you can find small pieces of butter the size of peas. Add the water, sour cream or yogurt gradually, lifting and turning the mixture with a spatula to prevent spots from becoming wetter than others. Add water, as needed, a spoonful at a time, just until the mixture holds when pressed between the fingers. Form into two discs.
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