Best Way to Prepare Basic Pie Pastry (Pate Brisee) Recipe

Basic Pie Pastry (Pate Brisee). Pâte brisée (pronounced paht bree-ZAY) is a standard all-butter pastry dough used for making pies and tarts. If you are making a pie with a bottom and top crust, double this recipe and form two discs of dough instead of. This is my favorite pie crust.

I have used this for both sweet and savory dishes. Traditional recipes for this basic pastry, called pate brisee in French, call for half as much butter by weight as flour. The pastry dough is moistened with water and includes no sugar. You can make tasty Basic Pie Pastry (Pate Brisee) using 5 ingredients and 5 steps. Here is how you achieve it with this recipe.

Basic Ingredients of Basic Pie Pastry (Pate Brisee)

1. Prepare 2 1/2 cup of all purpose flour.
2. It's 1 tsp of salt.
3. You need 1 tsp of sugar.
4. Prepare 1 cup (2 stick) of cold unsalted butter, cut into small pieces.
5. Prepare 1/4 cup of to 1/2 cup ice water.

In this recipe, you have a choice of liquids, because water activates gluten and using eggs or a bit of heavy cream. 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.

Basic Pie Pastry (Pate Brisee) step by step

1. Pulse flour, salt and sugar in a food processor. Cut butter into small pieces and add to good processor. Pulse just until mixture resembles coarse meal, with some larger pieces remaining, about 10 seconds..
2. Drizzle 1/4 cup ice water evenly over mixture, and pulse until the dough just begins to hold together. Pinch off a piece of dough with your finger, it should just hold together.when squeeze without being wet, sticky or crumbly. Add up to 1/4 cup more water, by the table spoon, if is necessary.
3. Here is after adding water.
4. Turn the dough onto plastic wrap. Use your hands to quickly gather wrap to shape the dough into balls ; flatten slightly, unwrap, rewrap loosely, leaving half an inch of air space around the dough, roll to 1/2 inch thick filling space. Refrigerate until dough is firm, 1 hour or up to 1 day..
5. Rolling out the dough : if is necessary, let the dough sit at room temperature 10 mins to soften. On a slightly floured surface, roll dough working from center out to edges. Once the dough is rolled out to its proper dimension, roll it back up over the pin.carefully unroll to drape the dough over the pie plate, and gently press to fit it into dish.

Try this Pate Brisee (Pie Pastry) recipe, or contribute your own. Place pastry on an oiled baking sheet. Crimp edges of pastry if desired. Beat an egg yolk with a pinch of salt and brush over the entire pastry. Pate Brisee (pronounced paht bree-ZAY) has a rich and buttery flavor and a crisp and crumbly texture.