Best 5 Pate Brisee Pie Crust Recipes

PATE BRISEE TO MAKE ONE DOUBLE-CRUST 10-INCH PIE OR 12 HAND PIES

Steps:

• In the bowl of a food processor, combine flour, sugar, and salt; pulse to combine. Add butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds. (To mix by hand, combine dry ingredients in a large mixing bowl, then cut in butter with a pastry blender.)
• With the machine running, add ice water through the feed tube in a slow, steady stream, just until dough holds together without being wet or sticky. Do not process more than 30 seconds. Test by squeezing a small amount of the dough together; if it is still too crumbly, add a bit more water, 1 tablespoon at a time.
• Turn out dough onto a clean work surface. Divide in half, and place each half on a piece of plastic wrap. Shape into flattened rectangles. Wrap in plastic, and refrigerate at least 1 hour or overnight.

PATE BRISEE TO MAKE ONE DOUBLE-CRUST 9-INCH PIE

Steps:

• Pulse flour, salt, and sugar in a food processor until combined. Add butter, and process until mixture resembles coarse meal, about 10 seconds. With the machine running, add ice water in a slow, steady stream until mixture just begins to hold together.
• Shape dough into 2 disks. Wrap each in plastic, and refrigerate 1 hour to 2 days.

PEAR-AND-LEMON PIE WITH PATE BRISEE CRUST

Steps:

• Preheat oven to 375 degrees with a rack in center and a large sheet of foil on rack below. In a large bowl, gently combine pears, sugar, lemon peel, cornstarch, lemon juice, salt, and nutmeg.
• On a lightly floured surface, roll out one disk of dough to a 13-inch round, about 1/8 inch thick. Fit into a 9-inch pie dish. Pour filling into pie shell; dot butter over top. Roll out second disk of dough to a 13-inch round, about 1/8 inch thick. Drape over filling. Trim overhang to 1 inch; press to seal, then tuck under and crimp. Brush top with beaten egg. Cut 5 leaf-shaped vents in top crust. Insert cinnamon stick in center as a stem. Freeze 30 minutes.
• Bake until crust is golden on bottom and juices are bubbling in center, 1 hour, 15 minutes to 1 hour, 30 minutes (if browning too quickly, tent top or edge with foil). Let cool completely on a wire rack, about 4 hours. Cut into slices to serve.

PATE BRISEE PIE CRUST

Steps:

• 1. In the bowl of a food processor, combine the flour, sugar, and salt; pulse to combine. Add butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds. To do this by hand cominge the dry ingredients in a large mixing bowl, then cut in butter with a pastry blender.
• 2. With the machine running, add the ice water through the feeding tube in a slow steady stream, just enough until the dough holds together without being sticky or wet. Don not process more than 30 seconds. Test by squeezing a small amount of the dought together. If it is still crumbly add more water 1 tbsp. at a time.
• 3. Turn dough out onto a clean surface. Divide in half and place each piece in plastic wrap. I made mine into discs. Flatten and refrigerate for 1 hr. to over night.
• 4. Use this to bake your pie. It will make enough for one 15 by 12" pie.

PATE BRISEE (PIE CRUST)

Steps:

• Work the margarine & shortening very lightly into the flour by using your fingers to work them and then lightly and quickly rotating it between your palms. Make a well in the center. One tablespoon at a time, add the water, using your index finger to stir the water into the flour in a spiral, beginning at the center and moving gradually to the outer edge. The dough should be soft enough to gather up into a ball but should not stick to your fingers or the board. Allow the dough to rest for 2 to 36 hours in the fridge. Cover it with a damp towel for the shorter time or with foil or plastic wrap for the longer. Resting breaks any rubbery reactions from being handled. To roll, divide the dough in two with one slightly larger than the other. Shape each half into a flattened circle. Lightly dust a wooden board with flour. Use a floured rolling pin to roll from the center out, turning the dough as you go. Add flour to the board as needed but try to keep to a minimum. Do not push to and fro which toughens the dough. Patch any tears rather than rerolling. Roll the bottom crust with an overhang to allow for pinching the edges. Dough should be 1/8" or less in thickness.