Pate Brisee Recipe

Are you looking to create the perfect homemade pie crust? Look no further than this pate brisee recipe. Pate brisee is a traditional French pastry dough that will give you a flaky and buttery crust for your pies. Whether you prefer a savory or sweet pie, this easy pie crust recipe is a must-try.

To make this delicious crust from scratch, you’ll need flour, salt, sugar, and butter. The dough is made by combining the dry ingredients in a food processor and adding the butter. Pulsing these ingredients together will result in a mixture that resembles coarse meal. Gradually add chilled ice water until the dough holds together without being wet or sticky.

Once the dough is ready, it is divided into two equal balls, flattened into discs, and chilled in the refrigerator for at least one hour. This chilling process ensures that the dough is easier to work with and will yield a flaky crust. You can even make the pate brisee ahead of time and store it in the refrigerator or freeze it for later use.

Whether you’re a seasoned baker or just starting out, this pie crust tutorial will guide you through each step of the process. So roll up your sleeves, grab your ingredients, and get ready to bake the perfect pie with this homemade pate brisee recipe!

Key Takeaways:

• Pate brisee is a traditional French pastry dough used to make flaky and buttery pie crusts.
• This easy pie crust recipe can be used for both savory and sweet pies.
• The dough is made by combining flour, salt, sugar, and butter in a food processor.
• Chilled ice water is gradually added until the dough holds together without being wet or sticky.
• The dough is divided, flattened, and chilled before use, making it easier to work with.

What is pâte brisée called in English?

Pate brisee, a classic French pastry dough known for its flaky and buttery texture, is called by different names in English. In the United Kingdom, it is referred to as shortcrust pastry, highlighting its crumbly nature. Meanwhile, in the United States, it is commonly known as pie pastry or pie dough due to its primary use in making delicious pie crusts.

This versatile dough serves as the foundation for a wide range of savory and sweet creations. Its simplicity and rich flavor make it a staple in the culinary world, delighting taste buds with every bite. Now, let’s delve deeper into the differences between puff pastry and pâte brisée, another popular pastry dough.

What’s the difference between puff pastry and pâte brisée?

The main difference between puff pastry and pâte brisée lies in their texture. While both are made with flour and butter, they result in distinct pastries with different characteristics.

Puff pastry is known for its light, airy, and flaky texture. It achieves this flakiness through a process called lamination, where layers of butter are incorporated into the dough. The dough is rolled out and folded multiple times, creating alternating layers of butter and dough. This technique results in a pastry that rises dramatically when baked, with visible layers that are crisp and delicate.

Pâte brisée, on the other hand, has a more crumbly texture. It is a simple and straightforward pastry dough that is easier to make compared to puff pastry. Pâte brisée is made by combining flour and butter until the mixture resembles coarse crumbs. It does not undergo the lamination process and does not rise as much as puff pastry. Pâte brisée provides a sturdy and buttery base for pies, tarts, and quiches, with a more substantial and crumbly bite.

Here is a table summarizing the differences between puff pastry and pâte brisée:

Both puff pastry and pâte brisée have their own unique qualities and are suited for different types of recipes. Whether you’re looking for a light and flaky pastry or a more substantial and crumbly crust, understanding the differences between these two doughs will help you choose the right one for your culinary creations.

Rachel Marek’s Pate Brisee Recipe

If you’re looking for a delicious and foolproof recipe to make homemade pate brisee, look no further than Rachel Marek’s tried-and-true method. With just a few simple ingredients and the help of a food processor, you can create a buttery and flaky pastry dough that will take your pie crusts to the next level.

To start, gather the following ingredients:

• 2 ½ cups of all-purpose flour
• 1 teaspoon of salt
• 1 teaspoon of sugar
• 1 cup (2 sticks) of cold unsalted butter, cut into small pieces
• 4-6 tablespoons of ice water

Here’s how to make Rachel Marek’s pate brisee:

1. In a food processor, combine the flour, salt, and sugar. Pulse a few times to mix.
2. Add the cold butter to the food processor and pulse until the mixture resembles coarse meal.
3. With the food processor running, gradually add the ice water, 1 tablespoon at a time, until the dough starts to come together. Be careful not to overmix.
4. Divide the dough in half and shape each half into a ball. Flatten the balls into discs and wrap them tightly in plastic wrap.
5. Refrigerate the dough for at least one hour before using. This chilling time allows the butter to solidify and helps create a tender and flaky crust.

Now you’re ready to use Rachel Marek’s pate brisee for your favorite pies or tarts. Roll out the dough on a lightly floured surface and fill it with your desired fillings. Whether you’re making sweet fruit pies or savory quiches, this versatile dough will deliver amazing results.

If you want to get ahead of your baking schedule, you can make the pate brisee ahead of time. Simply store the wrapped dough in the refrigerator for up to 3 days or in the freezer for up to 3 months. When you’re ready to use it, let the dough thaw in the refrigerator overnight before rolling it out.

Don’t settle for store-bought crusts when you can easily make your own with Rachel Marek’s pate brisee recipe. With its flaky layers and buttery flavor, homemade pie crust will take your baked treats to the next level.

Elise Bauer’s Pate Brisee Recipe

If you’re looking for a delicious and versatile pate brisee recipe, Elise Bauer has got you covered. Her recipe combines just the right amounts of all-purpose flour, salt, and sugar to create a perfect base for your homemade pie crust.

To make Elise Bauer’s pate brisee, start by combining 2 ½ cups of all-purpose flour, 1 teaspoon of salt, and 1 teaspoon of sugar in a food processor.

“Elise Bauer’s recipe combines just the right amounts of all-purpose flour, salt, and sugar to create a perfect base for your homemade pie crust.”

Next, add 1 cup of cold, unsalted butter (cut into small pieces) to the bowl of the food processor. Pulse the mixture until it resembles coarse meal.

1. Add ice water gradually, about 4 to 6 tablespoons, until the dough clumps together.
2. If you want to take your crust to the next level, Elise Bauer suggests giving it a fraisage treatment. This involves pressing the butter into the dough using the heel of your hand. The result? Extra flaky layers!
3. Shape the dough into a disk, wrap it in plastic wrap, and let it chill in the refrigerator for at least one hour. This helps the dough relax and become easier to roll out.
4. Pro Tip: You can also freeze the dough for future use, making it convenient for last-minute pie cravings.
5. When you’re ready to use the dough, remove it from the refrigerator and let it sit at room temperature for a few minutes to soften slightly.
6. Lightly flour your work surface and roll out the dough to your desired thickness.

Baking Inspiration from Elise Bauer

Elise Bauer is known for her passion for cooking and her popular food blog, Simply Recipes. With her pate brisee recipe, you can create a buttery and flaky pie crust that will impress your friends and family.

For a visual guide, check out this image of a delicious pie crust made using Elise Bauer’s recipe:

Now that you have Elise Bauer’s pate brisee recipe at your fingertips, get ready to create mouthwatering pies and tarts with a crust that’s sure to impress!

Simply Recipes’ Pate Brisee Recipe

Looking for a delicious and versatile pastry dough recipe? Simply Recipes has you covered with their all-butter pate brisee recipe. This recipe is perfect for creating flaky and buttery tarts or pie crusts that will elevate your baked goods to the next level.

This all-butter pastry dough recipe yields enough dough for one tart or one bottom crust of a pie. If you’re planning to make a pie with a top and bottom crust, simply double the recipe to make two discs of dough.

The amount of butter used in this recipe can be adjusted based on whether you plan to blind bake the crust or not. For a more structured crust that is perfect for blind baking, use a higher flour to fat ratio. If you’re aiming for a flakier crust, go for a higher fat to flour ratio.

Before rolling out the dough, make sure to chill it in the refrigerator. Chilled dough is easier to work with and helps prevent the butter from melting too quickly. If needed, the dough can also be pre-baked before adding the filling to ensure a perfect crust.

For detailed instructions on how to make Simply Recipes’ all-butter pate brisee, check out their website!

Why Choose Simply Recipes’ Pate Brisee Recipe?

“Simply Recipes’ all-butter pate brisee recipe is a game-changer. The combination of buttery goodness and flaky texture will take your tarts and pies to new heights. Plus, the recipe is easy to follow, ensuring success in every batch.” – Sarah, Simply Recipes fan

Food & Wine’s Pate Brisee Pie Shell

Food & Wine has a fantastic recipe for a pate brisee pie shell that will take your baking to the next level. Made with simple ingredients like all-purpose flour, butter, and sea salt, this recipe is easy to follow and yields a deliciously flaky crust. Let’s take a look at the steps involved in making this mouthwatering pie shell.

1. Start by combining all-purpose flour, butter, and sea salt in a food processor. Pulse the ingredients until small pea-sized pieces form, creating a coarse texture that will contribute to the crust’s flakiness.
2. Add ice water gradually to the mixture while pulsing, until the dough holds together without being too wet or sticky. The chilled water helps to keep the butter from melting too quickly and ensures the dough’s consistency.
3. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least one hour. This chilling time allows the gluten in the flour to relax and the butter to solidify, resulting in a tender and flaky crust.
4. Before rolling out the dough, let it sit at room temperature for a few minutes. This helps to make the dough more pliable and easier to work with.
5. Roll out the chilled pie shell using a lightly floured surface and a rolling pin. Roll from the center outwards, rotating the dough to maintain an even thickness and prevent sticking.
6. Once the dough is rolled to the desired size, carefully transfer it to a pie or tart pan, gently pressing it into the corners and sides. Trim any excess dough and use it for decorative purposes or save it for future baking adventures.
7. Chill the fitted dough in the pan again to ensure it holds its shape during baking. This step is especially important if you’re making a pie with a wet filling that may cause the crust to become soggy if not properly chilled.
8. If your recipe calls for blind baking the crust, preheat the oven and follow the instructions for blind baking. This involves partially or fully baking the crust before adding the filling, ensuring a crisp and fully cooked shell.
9. Once your pie crust is baked to perfection, let it cool completely before adding your desired filling. Whether you’re making a classic apple pie or a savory quiche, this pate brisee pie shell will provide the perfect base for your culinary masterpiece.

Now that you know the secrets to creating a delectable pate brisee pie shell from Food & Wine, it’s time to put your baking skills to the test. The combination of all-purpose flour, butter, and sea salt, along with the chilling, rolling, and baking techniques, will result in a crust that is both tender and flaky. So grab your ingredients and get ready to impress your friends and family with this homemade pie shell that’s sure to please.

Tips for Making Pate Brisee

Creating the perfect pate brisee requires attention to detail and a few tried-and-true techniques. Follow these tips to achieve flaky layers, a consistent dough, and a delicious crust:

1. Keep it Cold: Start by ensuring all your ingredients are cold, including the butter and water. This helps prevent the butter from melting too quickly and ensures a flaky texture.
2. Chill the Dough: After mixing the ingredients, chill the dough before rolling it out. This step allows the fats in the butter to solidify, which helps create flaky layers when baked.
3. Gentle Rolling: When rolling out the dough, do it gently and evenly. Use flour as needed to prevent sticking. Avoid applying too much pressure, as this can flatten the layers and result in a dense crust.
4. Fold and Roll: To create even more flaky layers, fold the dough in thirds and then roll it out again. Repeat this process a few times, alternating folding and rolling, to create a laminated effect.
5. Dough Consistency: Pay close attention to the consistency of the dough. If it’s too crumbly, add a little more water; if it’s too sticky, add a sprinkle of flour. The dough should hold together without being overly wet or dry.

By following these tips, you’ll be well on your way to mastering the art of making pate brisee with its signature flaky layers and the perfect dough consistency.

Conclusion

Pate brisee, a versatile and delicious pastry dough, is the key to creating flaky and buttery crusts for both savory and sweet recipes. By following the recipes of renowned chefs like Rachel Marek, Elise Bauer, or Simply Recipes, or putting your own spin on the classic, you can master the art of making pate brisee and unlock a world of baking possibilities.

With a few simple ingredients and the right techniques, you can achieve a crust that is sure to impress. Whether you’re a pie enthusiast or a novice baker, pate brisee is a must-try recipe that will take your creations to the next level. So why wait? Get your hands on some flour, butter, and ice water, and get ready to enjoy the goodness of homemade pie crusts!

Don’t be intimidated by the idea of making your own crust. With a little practice and the right guidance, you’ll be able to create a perfectly flaky and delicious pate brisee every time. So roll up your sleeves, gather your ingredients, and let your creativity soar as you embark on your pate brisee adventure. Your pies and tarts will never be the same again!