Thursday, November 21, 2013

Pate Brisee (Short Crust Pastry)


There are different options for pie crust - but I think Pate Brisee is the best option. It's buttery and crumbly without being too sweet or oily. In fact, people are usually surprised there isn't shortening in the recipe! This dough goes well with many pies and isn't relatively easy to make (adapted from this recipe).

Pate Brisee (Short Crust Pastry)

(Yields one 9-inch pie crust)

Ingredients:
  • 1 1/4 cup flour
  • 1/2 tsp. salt
  • 1 Tbsp. white sugar
  • 1/2 cup unsalted butter, chilled and cut into 1-inch cubes
  • 1/8-1/4 cup ice water

Directions:
  1. Place flour, salt and sugar into a food processor and process until combined
  2. Add cubed butter and process until the mixture is crumbly (about 15 seconds)
  3. Slowly add about 1/8 cup of water through the top of the food processor, just until the dough holds together when pinched. Add remaining water as necessary
  4. Gather dough into a ball and flatten into a disk. Cover with plastic wrap and refrigerate for at least one hour before using (or the day before)
    **Why flatten the dough into a disk? You'll be rolling the dough out in the future - no need to put in extra effort to flatten the dough later. Work smarter, not harder :)
  5. Before use, bring to room temperature

Remember, you can get creative with how you decorate the edge of your crust! Here's a pie I did with leaves around the edge:


Enjoy and thanks for reading!
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