Best 4 Test Kitchens Favorite Deep Dish Pate Brisee Recipes
Are you looking for an indulgent and delicious dish that will impress your friends and family? Look no further than the Test Kitchens Favorite Deep Dish Pate Brisee. This classic French pastry is a combination of buttery, flaky crust and a creamy, flavorful filling. With just a few simple ingredients and some basic cooking skills, you can create a masterpiece that will be the star of any occasion. So, grab your apron and let's get started on making the Test Kitchens Favorite Deep Dish Pate Brisee!
Let's cook with our recipes!
TEST KITCHEN'S FAVORITE PATE BRISEE
To avoid creating water pockets in your brisee (which will wreak havoc in your dough), make sure to strain the ice out of the water before drizzling it in and processing.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h10m
Yield Enough for one 9-inch double-crust pie, or one 10 1/2-by-15 1/4-inch single-crust slab pie
Number Of Ingredients 5
Steps:
- Pulse flour, salt, and sugar in a food processor until combined. Add butter and pulse until mixture resembles coarse meal with some pea-size pieces remaining. Drizzle 5 tablespoons water over mixture; pulse several times to combine. Add more water,1 tablespoon at a time, and pulse until mixture holds together when pinched.
- For a 9-inch pie, shape dough into two disks and wrap each in plastic. For a slab pie, shape dough into a rectangle and wrap in plastic. Refrigerate at least 1 hour and up to 1 day, or freeze up to 3 months; thaw overnight in refrigerator before using.
DEEP-DISH PATE BRISEE
This dough can be frozen, wrapped well in plastic, for up to one month. Defrost completely in the refrigerator before using.
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes enough for one 9-inch double-crust deep-dish pie
Number Of Ingredients 5
Steps:
- In a food processor, pulse together flour, salt, and sugar to combine. Add butter, and process until mixture resembles coarse meal, about 10 seconds. With machine running, add 1/2 cup ice water in a slow, steady stream through the feed tube, just until dough holds together. Test dough by pinching a small amount; if it is still crumbly, add up to 1/4 cup more ice water, a little at a time. Do not process more than 30 seconds.
- Turn out dough onto a clean work surface, and divide into 3 equal pieces. Place each piece on plastic wrap, and flatten into a disk; wrap tightly. Refrigerate at least 1 hour before using.
TEST KITCHEN'S FAVORITE DEEP-DISH PATE BRISEE
Admittedly, holiday recipes can get a little complicated sometimes-but pie dough shouldn't be one of them. This easy and versatile dough comes together in minutes thanks to a food processor. Use it to make classics like this Deep-Dish Pumpkin Custard Pie, or try something new this year like a Bird's-Nest Pudding Pie or Spiced Pear Pie with Buckwheat Crumble.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h5m
Yield Makes enough for one 9-inch deep-dish pie
Number Of Ingredients 5
Steps:
- Pulse flour, sugar, and salt in a food processor until combined. Add butter and pulse until mixture resembles coarse meal with some pea-size pieces remaining. Drizzle 4 tablespoons water evenly over mixture. Pulse until mixture holds together when pinched (dough should not be wet or sticky). If dough is too dry, add more water, 1 teaspoon at a time, and pulse.
- Form dough into a disk and wrap in plastic. Refrigerate until firm, at least 1 hour and up to 1 day. (Dough can be frozen up to three months. Let thaw in the refrigerator a day before using.
DEEP-DISH PATE BRISEE FOR RASPBERRY RHUBARB LATTICE PIE
Martha's sister-in-law Rita Christiansen uses this generous pate brisee recipe to make Raspberry Rhubarb Lattice Pie.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes French Recipes
Yield Makes enough for one 12-inch deep-dish pie
Number Of Ingredients 5
Steps:
- Place flour, salt, and sugar in a food processor; process to combine. Add butter, and process until mixture resembles coarse meal, about 10 seconds. Add 1/2 to 3/4 cup ice water in a slow, steady stream through the feed tube with the machine running, just until the dough holds together. Do not process for more than 30 seconds. Test dough by squeezing a small amount together; if it is still crumbly, add a bit more water.
- Turn dough out onto a piece of plastic wrap. Press into a flattened circle, and wrap in the plastic. Refrigerate for at least 1 hour before using.
Tips:
- To create the perfect deep-dish pâté brisée, use a food processor to blend the flour and butter until the mixture resembles coarse crumbs.
- Add ice water one tablespoon at a time until the dough just comes together. Do not overwork the dough, as this will make it tough.
- Form the dough into a ball, wrap it in plastic wrap, and chill it for at least 30 minutes before rolling it out.
- When rolling out the dough, use a light touch and work quickly to prevent the dough from becoming warm and sticky.
- To prevent the dough from sticking to the rolling pin, lightly flour the surface and the top of the dough.
- If the dough becomes too warm and sticky, chill it for a few minutes before continuing to roll it out.
- When transferring the dough to the pie plate, be careful not to stretch it. Gently ease the dough into the plate, pressing it into the corners and up the sides.
- Trim the edges of the dough so that they are flush with the rim of the pie plate.
- Before baking, chill the dough for at least 15 minutes to help prevent it from shrinking.
- To prevent the bottom of the pie crust from becoming soggy, pre-bake it for 10-15 minutes before filling it.
Conclusion:
With a little practice, you'll be able to make a perfect deep-dish pâté brisée that is flaky, buttery, and delicious. This versatile dough can be used for a variety of sweet and savory pies, tarts, and quiches. So next time you're in the mood for a homemade baked good, give this recipe a try.
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