FLAKY PATE BRISEE
For the flakiest crust, make sure all ingredients (including the flour) are cold before you begin.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes enough for one double-crust or two single-crust 9-inch pies
Number Of Ingredients 4
Steps:
- Pulse flour and salt in a food processor. Add butter, and pulse until mixture forms coarse crums with some larger pieces remaining, about 10 seconds.
- With machine running, add ice water in a slow, steady stream just until dough holds together without being wet or sticky, no longer than 30 seconds.
- Divide dough in half, and shape into disks. Wrap in plastic; refrigerate at least 1 hour or overnight. Dough can be frozen up to 1 month; thaw in the refrigerator overnight before using.
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
Steps:
- Combine the flour and salt in the bowl of a food processor and process a few seconds to mix. Quarter the 3/4 stick of butter lengthwise and cut into 1/4-inch pieces. Scatter the cubes of butter evenly over the flour. Pulse the machine until the butter pieces are about the size of lentils.
- Place half the ice water in the bottom of a bowl. Turn the flour/butter mixture onto it and pour the remaining water evenly over the top. Using a large rubber spatula, fold the mixture until it is evenly moistened. Squeeze it; it should hold together. If not, sprinkle in a little more water and gently mix.
- Turn the mixture out on the table and quickly frisage: using the palm of your hand, push sections of the dough away from you against the table. Gather the dough together and frisage any portions that were missed. Form the mass into whatever shape you will be rolling out (ie, disk for round, cylinder for rectangle), and wrap in plastic wrap. Chill for at least 30 minutes or up to 3 days. Dough can be frozen for up to 3 months.
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.)
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
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.
More about "flaky pate brisee recipes"
HOW TO MAKE PâTE BRISéE: FLAKY, BUTTERY FRENCH PIE DOUGH …
From garlicdelight.com
3.8/5 (8)Total Time 40 minsCategory Cooking HelperCalories 241 per serving
- Add the cubed butter to the wheat flour. Toss the cubes of butter until they are coated with the flour.
- Use your hands to rub the butter into the flour. Work very quickly with your warm hands to avoid melting the butter too much. Use a rubbing motion to rub the butter between your fingers. This step should take less than 5 minutes if you're working very quickly. If you are in a very warm kitchen, check out How to bake pies when your kitchen is hot for tips.
JOANNE CHANG’S EXTRA-FLAKY PASTRY (PâTE BRISéE) - NEW …
From newengland.com
Estimated Reading Time 2 mins
HOW TO MAKE PâTE BRISéE: CLASSIC PâTE BRISéE RECIPE
From masterclass.com
3/5 (29)Category DessertCuisine FrenchTotal Time 2 hrs 10 mins
HOW TO MAKE PATE BRISEE - YOUTUBE
From youtube.com
FLAKY PâTE BRISéE PIE CRUST - THE WASHINGTON POST
From washingtonpost.com
PâTE BRISéE | CHEFSTEPS | PBS FOOD
From pbs.org
PATE BRISEE PIE CRUST - AMY LEARNS TO COOK
From amylearnstocook.com
PâTE BRISéE RECIPE | EPICURIOUS
From epicurious.com
PATE BRISEE RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
CLASSIC, FLAKY PâTE BRISéE FOR SAVORY PIES - EDIBLE BOSTON
From edibleboston.com
FLAKY PIE CRUST OR PATE BRISEE TUTORIAL - CRAFTYBAKING
From craftybaking.com
PATE BRISEE | CANADIAN LIVING
From canadianliving.com
PATE BRISEE OR TRADITIONAL SAVORY FRENCH TART PASTRY
From acanadianfoodie.com
DELIGHTFUL REPAST: PâTE BRISéE - PIE AND TART CRUST
From delightfulrepast.com
PâTE BRISéE (SHORTCRUST PASTRY) - EVERYDAY PIE
From everydaypie.com
WHAT IS PATE BRISEE? - FOOD NEWS
From foodnewsnews.com
PATE BRISEE PASTRY DOUGH FRENCH RECIPE - THE SPRUCE EATS
From thespruceeats.com
PASTRY CRUST: PâTE BRISéE - BELGIAN FOODIE
From belgianfoodie.com
PATE BRISEE RECIPE TRADITIONAL - FOOD NEWS
From foodnewsnews.com
PâTE BRISéE - FLOUR & FIG - FLOUR & FIG | FLOUR & FIG
From flourfig.com
PâTE BRISéE - FRENCH FLAKY PASTRY RECIPE - EVERYBUNNY EATS
From everybunnyeats.com
HOW TO MAKE PATE BRISEE - HOWCAST
From howcast.com
HOW TO MAKE PâTE BRISéE (FRENCH PIE CRUST TECHNIQUE)
From biggerbolderbaking.com
PâTE BRISéE | RECIPES | KITCHENAID UK
From kitchenaid.co.uk
FLAKY PATE BRISEE- WIKIFOODHUB
From wikifoodhub.com
PÂTE BRISÉE – CLASSIC FRENCH PIE AND TART PASTRY | URBNSPICE
From urbnspice.com
BACK TO BASICS - PâTE BRISéE — BAKING WITH THE FRENCH TARTE
From frenchtarte.com
BUTTERY, FLAKY, ALL-PURPOSE PIE CRUST (PâTE BRISéE) | CHEFSTEPS
From chefsteps.com
PATE BRISEE, GALETTE AND HAND PIES – SMITTEN KITCHEN
From smittenkitchen.com
PATE BRISEE | EDIBLE SOUTH FLORIDA
From ediblesouthflorida.ediblecommunities.com
THE PERFECT SHORTCRUST PASTRY (PâTE BRISéE) - RICARDO
From ricardocuisine.com
GLUTEN FREE PATE BRISEE | URBNSPICE
From urbnspice.com
FOUR AMAZING PIE CRUSTS – FLAKY, BRISEE, SUCREE, SABLEE
From ashleemarie.com
BASIC PIE CRUST: PATE BRISEE - ADVENTURE KITCHEN
From adventurekitchen.com
BAKING 101: PâTE BRISéE PIE CRUST – KEVIN LEE JACOBS
From agardenforthehouse.com
PATE BRISSE (PIE CRUST) WITH CHEF B | FOOD GYPSY
From foodgypsy.ca
PATE BRISEE - CHEF GEORGE HIRSCH
From chefgeorgehirsch.com
BAKING SCHOOL DAY 9: PâTE BRISéE (PIE CRUST) - KITCHN
From thekitchn.com
PâTE BRISéE (ALL BUTTER PIE CRUST) – ALBERTA CO-OP
From alberta.coop
PâTE BRISéE - CUISINART.COM
From cuisinart.com
FLAKY GLUTEN FREE PATE BRISEE PASTRY DOUGH | DIAMOND SOUP
From diamondsoup.wordpress.com
PATE BRISéE - DEB'S KITCHEN
From debskitchen.com
You'll also love