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

Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a special dish, basic pie pastry (pate brisee). One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Pâte brisée (pronounced paht bree-ZAY) is a standard all-butter pastry dough used for making pies and tarts. If you are making a pie with a bottom and top crust, double this recipe and form two discs of dough instead of. Home Pastry Basic Pie Pastry Pate Brisee. brisee chef sylvain, pate brisee chefsteps, pate brisee definition, pate brisee facile, pate brisee for quiche, pate brisee gluten free, pate brisee hervecuisine, pate brisee hervé cuisine, pate brisee in english, pate brisee joy of.

Basic Pie Pastry (Pate Brisee) is one of the most favored of recent trending foods in the world. It is easy, it’s quick, it tastes delicious. It is appreciated by millions every day. They’re fine and they look fantastic. Basic Pie Pastry (Pate Brisee) is something that I have loved my whole life.

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

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

In this recipe, you have a choice of liquids, because water activates gluten and using eggs or a bit of heavy cream. 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. This will also make the dough easier to roll out, and if you freeze it, it will thaw more quickly.

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

Pate Brisee (pronounced paht bree-ZAY) has a rich and buttery flavor and a crisp and crumbly texture. It is ideal for both sweet and savory pies, tarts Pate Brisee contains just five ingredients, flour, salt, a little sugar, butter, and water. It has a high ratio of butter to flour which gives the pastry its crumbly. This is my favorite pie crust. I have yet to make it right, with all cold ingredients, so if you don't have time to chill the flour etc, it will be fine.

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