Best 2 Test Kitchens Favorite Pate Brisee Recipes

Are you looking for the perfect recipe to make a delicious and flaky pate brisee? This classic French pastry crust is a versatile dough that can be used for a variety of sweet and savory dishes, from pies and tarts to quiches and galettes. With its buttery flavor and crisp texture, pate brisee is sure to impress your friends and family.

Let's cook with our recipes!

TEST KITCHEN'S FAVORITE DEEP-DISH PATE BRISEE

Test Kitchen's Favorite Deep-Dish Pate Brisee image

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

Ingredients

1 2/3 cups unbleached all-purpose flour
2 teaspoons sugar
3/4 teaspoon kosher salt
1 stick plus 2 tablespoons cold unsalted butter, cut into small cubes
4 to 5 tablespoons ice-cold water

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.

TEST KITCHEN'S FAVORITE PATE BRISEE

Test Kitchen's Favorite Pate Brisee image

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

Ingredients

2 1/2 cups unbleached all-purpose flour
1 1/2 teaspoons kosher salt
1 tablespoon sugar
2 sticks cold unsalted butter, cut into small pieces
7 to 8 tablespoons ice water

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.

Tips:

Use high-quality ingredients. The better the ingredients, the better the final product will be. Use cold butter and ice water to keep the dough flaky.
Work quickly and efficiently. The less time the dough is worked, the flakier it will be.
Chill the dough before using. This will help to prevent the dough from shrinking too much in the oven.
Bake the dough until it is golden brown. This will ensure that the dough is cooked through.
Let the dough cool before filling. This will help to prevent the filling from making the dough soggy.

Conclusion:

Pâte Brisée is a versatile dough that can be used for a variety of recipes, from sweet to savory. With a little practice, you can easily master this classic pastry dough. So next time you're looking for a delicious and flaky crust for your favorite pie or tart, give Pâte Brisée a try. You won't be disappointed!