PATE BRISEE
Provided by Marian Burros
Time 20m
Yield 4 pastry rounds
Number Of Ingredients 5
Steps:
- Sift flour and salt into a mixing bowl.
- Cut in butter until it is the size of large peas.
- Add water tablespoon by tablespoon; knead lightly to form a dough and chill before using.
- Preheat oven to 375 degrees.
- To make pastry lids for pies, divide dough into 4 portions and roll each portion into a round 1/8 inch thick. Crumple 16 pieces of foil into large marble-size pieces and spread melted butter over them to prevent pastry from sticking to foil. Place each pastry round on top of 4 pieces of crumpled foil and bake until golden brown, 15 minutes. It may be necessary to turn over the pastries to brown on both sides.
Nutrition Facts : @context http, Calories 354, UnsaturatedFat 7 grams, Carbohydrate 30 grams, Fat 24 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 15 grams, Sodium 189 milligrams, Sugar 0 grams, TransFat 1 gram
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Kalel Oliviere
[email protected]This pate brisee recipe is a game changer! I used to dread making pie crust, but now it's a breeze. The dough is so easy to work with and the crust is always perfect.
Zehad Ahmed
[email protected]I've tried many pate brisee recipes, but this one is by far the best. The dough is easy to work with and the crust is always flaky and golden brown.
Sofija Pasti
[email protected]This is my go-to pate brisee recipe. It's always flaky and delicious, and it's perfect for any type of pie.
Altravius Carey
[email protected]I love this pate brisee recipe because it's so versatile. I've used it to make sweet and savory pies, and it's always turned out perfectly.
Kgothatso Boko
[email protected]I'm a beginner baker and this pate brisee recipe was perfect for me. The instructions were clear and easy to follow, and the dough turned out great.
Grace Domingo
[email protected]I made this pate brisee for a chicken pot pie and it was a huge hit! The crust was flaky and flavorful, and the pie was delicious.
Javier Castelvi
[email protected]This is the best pate brisee recipe I've ever tried. The dough is so easy to work with and the crust is always flaky and delicious.
Deborah Johnson
[email protected]I've been using this pate brisee recipe for years and it never fails me. It's the perfect crust for any type of pie.
ROCKSTAR
[email protected]I'm not a huge fan of making pie crusts, but this recipe made it so easy. The dough was easy to work with and didn't stick to my hands. The crust turned out perfectly golden brown and flaky.
Maruo Makwane
[email protected]I made this pate brisee for a quiche Lorraine and it turned out perfectly! The crust was golden brown and flaky, and the quiche was delicious.
Mdhossain Hridoy
[email protected]This pate brisee recipe is a lifesaver! I've tried so many different recipes, but this one is by far the easiest and most reliable. The dough is always flaky and delicious, and it's perfect for both sweet and savory pies.