All Butter Crust for Sweet and Savory Pies (Pâte Brisée) Recipe
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Pâte brisée (pronounced paht bree-ZAY) is a standard all-butter pastry dough used for making pies and tarts.
All Butter Crust for Sweet and Savory Pies (Pâte Brisée) Recipe
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This recipe makes 1 pâte brisée crust, enough for one tart. If you are making a pie with a bottom and top crust, double this recipe and form two discs of dough instead of one.
Ingredients
Ingredients
1 1/4 cups all-purpose flour, plus extra for rolling
8 Tbsp (1 stick) unsalted butter, very-cold, cut into 1/2 inch cubes
1/2 teaspoon salt
1/2 teaspoon sugar (increase to 1 1/2 teaspoons if for a sweet recipe)
2 to 4 Tbsp ice water, very cold
Method
1 Start by cutting the sticks of butter into 1/2-inch cubes and placing in the freezer for at least 15 minutes (preferably longer) so that they become thoroughly chilled.
Dough is ready to shape into discs.
2 In a food processor, combine flour, salt, and sugar, pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of butter. Add water 1 Tablespoon at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it's ready, if not, add a little more water and pulse again.
3 Remove dough from machine and place on a clean surface. Carefully shape into a discs. Do not over-knead the dough! You should still be able to see little bits of butter in the dough. These bits of butter are what will allow the result crust to be flaky. Sprinkle the disc with a little flour on all sides. Wrap the disc in plastic wrap and refrigerate at least 1 hour.
4 Remove the crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes. Sprinkle some flour on top of the disk. Roll out with a rolling pin on a lightly floured surface to a 12 inch circle; about 1/8 of an inch thick. As you roll out the dough, use a metal spatula to check if the dough is sticking to the surface below. Add a few sprinkles of flour if necessary to keep the dough from sticking. Gently fold in half. Place on to a 9-inch pie plate, lining up the fold with the center of the pan. Gently unfold and press down to line the pie dish with the dough.
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Posted by Elise on Sep 16, 2004 and indexed Pate Brisee, Pie Crust, Pie Dough
Well, I didn't have much success with this recipe. I'm a total crust novice, so I'm sure the fault was all mine. The dough was super crumbly and I couldn't get it to stick together, even with the addition of a couple of extra tablespoons of ice water. I was panicked that I was over-kneading and/or over warming the dough by working with it for so long, so I ultimately gave up and used the Pillsbury refrigerated crust. Alas! Any suggestions for a baking newbie?