Reviews (1)
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24 Ratings
5 star values:
3
4 star values:
7
3 star values:
7
2 star values:
4
1 star values:
3
Martha Stewart Member
Rating: Unrated
11/20/2012
Oven temp and time?
Back to Pate Brisee for Pear and Tart-Cherry Pie
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Gallery
Pate Brisee for Pear and Tart-Cherry Pie
Credit:
Sang An
Recipe Summary
Yield: Makes enough for one double-crust 9-inch pie, one 9-inch lattice-topped tart, or two 9-inch pies
Ingredients
Ingredient Checklist
2 1/2 cups all-purpose flour, plus more for work surface
1 teaspoon salt
1 teaspoon sugar
1 cup chilled (2 sticks) unsalted butter, cut into pieces
4 to 6 tablespoons ice water
Gallery
Pate Brisee for Pear and Tart-Cherry Pie
Credit:
Sang An
Recipe Summary
Yield: Makes enough for one double-crust 9-inch pie, one 9-inch lattice-topped tart, or two 9-inch pies
Gallery
Pate Brisee for Pear and Tart-Cherry Pie
Credit:
Sang An
Pate Brisee for Pear and Tart-Cherry Pie
Credit:
Sang An
Pate Brisee for Pear and Tart-Cherry Pie
Recipe Summary
Yield: Makes enough for one double-crust 9-inch pie, one 9-inch lattice-topped tart, or two 9-inch pies
Recipe Summary
Yield: Makes enough for one double-crust 9-inch pie, one 9-inch lattice-topped tart, or two 9-inch pies
Yield: Makes enough for one double-crust 9-inch pie, one 9-inch lattice-topped tart, or two 9-inch pies
Makes enough for one double-crust 9-inch pie, one 9-inch lattice-topped tart, or two 9-inch pies
Ingredients
Ingredients
- 2 1/2 cups all-purpose flour, plus more for work surface
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup chilled (2 sticks) unsalted butter, cut into pieces
- 4 to 6 tablespoons ice water
Directions
Make sure all your ingredients are thoroughly chilled before you begin. Place the flour, salt, and sugar in a medium bowl, and stir to combine.
With a pastry blender or two knives, cut the cold butter into the flour mixture by pressing down quickly, using as few strokes as possible. You may leave a few pea-size pieces. Add 4 tablespoons water. Gather the dough and gently press into a ball. It should come together loosely; if not, add water 1 tablespoon at a time. Divide dough in half; place each on plastic wrap. Flatten into disks. Wrap tightly; refrigerate 1 hour or overnight.
Remove disks from refrigerator. On a lightly floured surface, press rolling pin gently all over dough to flatten it slightly. Working from the center to the edge in all directions, roll out dough into a round about 3 inches larger than the pie plate.
Wrap the dough around the rolling pin; lift and center it over the pie plate. Gently unroll the dough over the plate, leaving an even amount of overhang around the perimeter. Baking time depends on individual recipes.
Reviews (1)
Add Rating & Review
24 Ratings
5 star values:
3
4 star values:
7
3 star values:
7
2 star values:
4
1 star values:
3
Martha Stewart Member
Rating: Unrated
11/20/2012
Oven temp and time?
Reviews (1)
Add Rating & Review
24 Ratings
5 star values:
3
4 star values:
7
3 star values:
7
2 star values:
4
1 star values:
3
Add Rating & Review
24 Ratings
5 star values:
3
4 star values:
7
3 star values:
7
2 star values:
4
1 star values:
3
24 Ratings
5 star values:
3
4 star values:
7
3 star values:
7
2 star values:
4
1 star values:
3
24 Ratings
5 star values:
3
4 star values:
7
3 star values:
7
2 star values:
4
1 star values:
3
- 5 star values:
- 3
- 4 star values:
- 7
- 3 star values:
- 7
- 2 star values:
- 4
- 1 star values:
- 3
Martha Stewart Member
Rating: Unrated
11/20/2012
Oven temp and time?
Martha Stewart Member
Rating: Unrated
11/20/2012
Oven temp and time?
Rating: Unrated
All Reviews for Pate Brisee for Pear and Tart-Cherry Pie
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Pate Brisee for Pear and Tart-Cherry Pie
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
