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
Use this pate brisee as the crust for our Tomato Pie. To save time, you can make the crust a day in advance, fit it into a baking pan, and store it covered in the refrigerator.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 1 tomato-pie crust
Number Of Ingredients 5
Steps:
- Combine flour, salt, and sugar in food processor. Add butter; process until mixture resembles coarse meal, about 10 seconds.
- Add ice water in a slow, steady stream through feed tube of food processor with machine running until dough holds together, no more than 30 seconds.
- Turn dough onto a piece of plastic wrap. Press into a flattened rectangle, wrap in plastic, and refrigerate at least 1 hour.
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.
BASIC PIE CRUST
Use this recipe when making our Coconut Custard Pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 40m
Yield One 9-inch crust
Number Of Ingredients 5
Steps:
- In a food processor, briefly pulse flour, salt, and sugar. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 2 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons water, 1 tablespoon at a time). Dont overmix.
- Turn dough out onto a large piece of plastic wrap. Fold plastic over dough; press to shape into a 1-inch-thick disk. Refrigerate until firm, at least 1 hour (or up to 3 days).
- On a floured piece of parchment paper, roll dough to a 14-inch round with a floured rolling pin. Wrap dough around rolling pin, discarding paper; unroll over a 9-inch pie plate (opposite). Gently fit into bottom and up sides of plate (do not stretch dough).
- Using kitchen shears, trim dough to a 1-inch overhang. Fold under itself to form a rim, and press to seal. Using thumb and forefinger, crimp rim of crust. Refrigerate until ready to use, up to 1 day.
Nutrition Facts : Calories 138 g, Fat 9 g, Protein 2 g
MARTHA STEWART'S PATE BRISEE -- BASIC PIE CRUST
This is my favorite pie crust. I have yet to make it right, with all cold ingredients, so if you don't have time to chill the flour etc, it will be fine. I also have never made this in my food processor-- just with my good old pastry blender and a bowl. I have used this for both sweet and savory dishes. Work time includes 1 hour chill time (I do not always do this either...)
Provided by herbiechic
Categories Dessert
Time 1h20m
Yield 2 8-10" tarts or single pie crusts
Number Of Ingredients 5
Steps:
- Secrets to a good pie crust: chilled ingredients and chilled dough. Margarine or shortening can be used instead of butter (but butter is my favorite!).
- Put flour, salt and sugar in a bowl, blender or food processor. Add the pieces of butter and process approximately 10 seconds or until it resembles "coarse meal.".
- Add ice water drop by drop while machine is running (or you are mixing)--- just until dough holds together without being wet or sticky. Do not mix longer than 30 seconds.
- Roll dough out on a piece of plastic wrap. Press down slightly. Chill for at least one hour.
Nutrition Facts : Calories 1390.7, Fat 93.6, SaturatedFat 58.5, Cholesterol 244, Sodium 1178.9, Carbohydrate 121.4, Fiber 4.2, Sugar 2.6, Protein 17.1
MARTHA STEWARTS FOOLPROOF PIE CRUST
Make and share this Martha Stewarts Foolproof Pie Crust recipe from Food.com.
Provided by Kaccy G.
Categories Dessert
Time 15m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Put the flour, salt and sugar into a food processor and pulse once or twice.
- Add the butter and process until the mixture looks grainy.
- Then slowly, while pulsing, add the water until you can form the dough by pressing it between your fingers.
- Decant the loose dough onto a piece of plastic wrap.
- Using the wrap, fold the loose dough towards the middle and press with the back of your hands to form dough.
- Split into two pieces and wrap each and chill for at least 4 hours before using.
- Dough can be made ahead for up to one week.
LEIGH'S BASIC PIE CRUST
Make and share this Leigh's Basic Pie Crust recipe from Food.com.
Provided by Wendys Kitchen
Categories Dessert
Time 10m
Yield 1 pie
Number Of Ingredients 5
Steps:
- Put all ingredients into a food processor and utilizing the "S" blade, process well.
- Mold the resulting dough into a 9 " glass pie pan.
- This recipe also makes great candy. Just roll the dough into little balls and sprinkle with coconut, sesame seeds or ground almonds.
More about "martha stewarts pate brisee basic pie crust recipes"
MARTHA STEWART'S PIES & TARTS PAPERBACK – MAY 30 1992
From amazon.ca
Reviews 57Format PaperbackAuthor Martha Stewart
PIE CRUST, OR PâTE BRISéE | AZ COOKBOOK
From azcookbook.com
MARTHA STEWART'S PATE BRISEE -- BASIC PIE CRUST RECIPE
From pinterest.com
MARTHA STEWART'S PERFECT PIE SHELL RECIPE
From cdkitchen.com
HOW TO MAKE PâTE BRISéE: CLASSIC PâTE BRISéE RECIPE
From masterclass.com
MARTHA STEWART: MARTHA'S BAKING FAVORITES [IMPORT] - AMAZON.CA
From amazon.ca
Reviews 41Format DVD
MARTHA STEWART'S PATE BRISEE -- BASIC PIE CRUST RECIPE - FOOD.COM ...
From pinterest.co.uk
MARTHA STEWART'S PATE BRISEE -- BASIC PIE CRUST RECIPE - FOOD.COM
From pinterest.com
MARTHA STEWART PIE CRUST RECIPE PATE BRISEE
From recipeschoice.com
VIDEO: A BASIC TART AND PIE CRUST | MARTHA STEWART
From marthastewart.com
MARTHA STEWART'S PATE BRISEE -- BASIC PIE CRUST | FOOD.COM | RECIPE ...
From pinterest.ca
BASIC PIE PASTRY PATE BRISEE | RECIPES VIDEOS
From yummy.video
49 BEST MARTHA BAKES PBS RECIPES IDEAS | RECIPES, MARTHA STEWART ...
From pinterest.ca
BASIC PIE CRUST (PâTE BRISéE) RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
MARTHA STEWART PATE BRISEE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
PâTE BRISéE AKA BASIC PIE DOUGH — SOYMILK + HONEY
From soymilkandhoney.com
BASIC PIE & PASTRY CRUST + TIPS & TRICKS RECIPE - BAKING.FOOD.COM
From food.com
PATE BRISEE RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
From stevehacks.com
MARTHA STEWART'S PATE BRISEE -- BASIC PIE CRUST RECIPE - FOOD.COM
From pinterest.co.uk
HOW TO BLIND BAKE A PIE CRUST | MARTHA STEWART
From marthastewart.com
DOUGH PIE RECIPE RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
From stevehacks.com
PINK-APPLESAUCE TART RECIPE - MARTHA STEWART
From martha.com
MARTHA STEWART'S PATE BRISEE RECIPE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
CLASSIC RECIPE (AND VIDEO): MARTHA STEWART’S PâTE BRISéE
From thekitchn.com
TOP 41 EASY PIE CRUST RECIPE MARTHA STEWART RECIPES
From kenur.aeroantenna.com
MARTHA STEWART'S PATE BRISEE -- BASIC PIE CRUST RECIPE - FOOD.COM ...
From pinterest.co.uk
MARTHA STEWART'S PATE BRISEE -- BASIC PIE CRUST RECIPE - FOOD.COM
From pinterest.com
MARTHA STEWART'S PATE BRISEE -- BASIC PIE CRUST RECIPE - FOOD.COM
From pinterest.com
MARTHA STEWART'S PATE BRISEE -- BASIC PIE CRUST RECIPE - FOOD.COM
From pinterest.co.uk
MARTHA STEWART'S PATE BRISEE -- BASIC PIE CRUST RECIPE - FOOD.COM
From pinterest.co.uk
PâTE BRISéE (PIE DOUGH) - SCHECKEATS
From scheckeats.com
MARTHA STEWART PATE BRISEE CRUST : OPTIMAL RESOLUTION LIST
From recipeschoice.com
MARTHA STEWART S PATE BRISEE BASIC PIE CRUST RECIPE - WEBETUTORIAL
From webetutorial.com
MARTHA STEWART'S PATE BRISEE -- BASIC PIE CRUST RECIPE - FOOD.COM
From pinterest.ca
You'll also love