PATE BRISEE FOR PIES AND TARTS
The rich flavor, delicate texture, and versatility of pate brisee have made it the standard at Martha Stewart Living and in our Pies & Tarts book, where it is used for pies and tarts both sweet and savory. From three main components -- flour, fat, and water -- plus a little sugar and salt, you get a crust that is incomparably flaky, yet sturdy enough to contain nearly any filling. An all-butter pate brisee tastes best, but some cooks use shortening or lard for additional tenderness. The name pate brisee means "broken pastry," and refers to cutting the butter into the flour, either by hand or with a food processor. The butter-flour mixture should resemble coarse meal, with some pieces of butter the size of small peas, before cold water is drizzled into it; these bits of unincorporated butter give pate brisee its famously flaky texture by releasing steam as they melt.
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes enough for one 9-inch double-crust pie or two 9-inch single-crust pies
Number Of Ingredients 5
Steps:
- Pulse flour, salt, and sugar in a food processor (or whisk together by hand in a bowl). Add butter, and pulse until mixture resembles coarse meal, with some larger pieces remaining. Drizzle 1/4 cup water over mixture. Pulse until mixture just begins to hold together (or quickly cut in with a pastry blender or your fingertips). If dough is too dry, add 1/4 cup more water, 1 tablespoon at a time, and pulse (or mix with a fork).
- Divide dough in half onto two pieces of plastic wrap. Gather into two balls, wrap loosely in plastic, and press each into a disk using a rolling pin. Refrigerate until firm, well wrapped in plastic, 1 hour or up to 1 day. (Dough can be frozen up to 3 months; thaw in refrigerator before using.)
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Chandar Mahato
[email protected]Thank you for sharing this amazing recipe!
Runu Akter
[email protected]This recipe is a game-changer! I will never buy pre-made pie crusts again.
Dinesh Mukhiya
[email protected]I highly recommend this recipe to anyone who loves baking pies and tarts.
souda abdi
[email protected]This is the only Pâte Brisée recipe I use now. It's simply the best.
Dalia Giron
[email protected]I'm so glad I found this recipe. It's made me a much more confident baker.
Mfundo Manyanga
[email protected]The instructions in this recipe are very clear and easy to follow, even for a beginner baker like me.
Mushamba Emmanuel
[email protected]I love that this recipe uses butter instead of shortening. It gives the crust a much richer flavor.
EMMANUEL WEMA
[email protected]This is my go-to Pâte Brisée recipe. It's always reliable and produces a delicious, flaky crust.
Drayden Holman
[email protected]I've tried a lot of different Pâte Brisée recipes, but this one is by far the best. It's so easy to make and it always turns out perfect.
Alfred Adusah
[email protected]I made this recipe for a potluck and it was a huge hit! Everyone loved the flaky, buttery crust and the delicious filling.
Treasure Tjikuere
[email protected]This recipe is a lifesaver! I used to buy pre-made pie crusts, but they were always so expensive and never tasted as good as homemade. Now I just make my own using this recipe and it's so much better.
Aimee Butt
[email protected]I've been looking for a good Pâte Brisée recipe for ages and I'm so glad I found this one. It's the perfect crust for my favorite pies and tarts.
Pam McCombs
[email protected]I'm not a huge baker, but this recipe was so easy to follow that even I could make a delicious pie.
Puspha Raj
[email protected]I love this recipe because it's so versatile. I've used it to make both sweet and savory pies and tarts, and it always turns out great.
Kira Shu
[email protected]This is the best Pâte Brisée recipe I've ever tried. The dough is so easy to handle and it bakes up perfectly every time.
Arsalan Malang
[email protected]I tried this recipe for the first time last week and it turned out amazing! The crust was perfectly golden brown and the filling was delicious.
Ch Maaz
[email protected]I've used this recipe for years and it never fails me. The dough is always light and flaky, and it's so easy to work with.
Younes Chekikene
[email protected]This Pâte Brisée recipe is a keeper! It's incredibly easy to make and produces a flaky, tender crust that is perfect for pies and tarts.