Basic Pie Pastry (Pate Brisee)
Basic Pie Pastry (Pate Brisee)

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, basic pie pastry (pate brisee). It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Basic Pie Pastry (Pate Brisee) is one of the most well liked of recent trending meals in the world. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look wonderful. Basic Pie Pastry (Pate Brisee) is something which I’ve loved my whole life.

Pulse flour, salt and sugar in a food processor. Cut butter into small pieces and add to good processor. Traditional recipes for this basic pastry, called pate brisee in French, call for half as much butter by weight as flour.

To begin with this particular recipe, we must first prepare a few ingredients. You can have basic pie pastry (pate brisee) using 5 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Basic Pie Pastry (Pate Brisee):
  1. Take 2 1/2 cup all purpose flour
  2. Prepare 1 tsp salt
  3. Take 1 tsp sugar
  4. Make ready 1 cup (2 stick) cold unsalted butter, cut into small pieces
  5. Make ready 1/4 cup to 1/2 cup ice water

Julia Child says that adding a small amount of shortening to this dough will make it more flaky. This dough is easy to make: the cold butter is cut into cubes, then mixed into the flour until. Pate brisee is the French version of classic pie or tart pastry. Pressing the dough into a disc rather than shaping it into a ball allows it to chill faster.

Steps to make Basic Pie Pastry (Pate Brisee):
  1. Pulse flour, salt and sugar in a food processor. Cut butter into small pieces and add to good processor. Pulse just until mixture resembles coarse meal, with some larger pieces remaining, about 10 seconds.
  2. Drizzle 1/4 cup ice water evenly over mixture, and pulse until the dough just begins to hold together. Pinch off a piece of dough with your finger, it should just hold together.when squeeze without being wet, sticky or crumbly. Add up to 1/4 cup more water, by the table spoon, if is necessary
  3. Here is after adding water
  4. Turn the dough onto plastic wrap. Use your hands to quickly gather wrap to shape the dough into balls ; flatten slightly, unwrap, rewrap loosely, leaving half an inch of air space around the dough, roll to 1/2 inch thick filling space. Refrigerate until dough is firm, 1 hour or up to 1 day.
  5. Rolling out the dough : if is necessary, let the dough sit at room temperature 10 mins to soften. On a slightly floured surface, roll dough working from center out to edges. Once the dough is rolled out to its proper dimension, roll it back up over the pin.carefully unroll to drape the dough over the pie plate, and gently press to fit it into dish

This will also make the dough easier to roll out, and if you freeze it, it will thaw more quickly. Try this Pate Brisee (Pie Pastry) recipe, or contribute your own. Place pastry on an oiled baking sheet. Crimp edges of pastry if desired. Beat an egg yolk with a pinch of salt and brush over the entire pastry.

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