Back to Versatile Pate Brisee
All Reviews for Versatile Pate Brisee
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Versatile Pate Brisee
Recipe Summary
prep: 15 mins
total: 1 hr 15 mins
Yield: Makes 1 large disk or 2 small disks
Ingredients
Ingredient Checklist
2 1/2 cups all-purpose flour
1 tablespoon sugar
Salt
2 sticks plus 2 tablespoons cold unsalted butter, cut into small pieces
1/4 to 1/2 cup ice water
Cook's Notes
To make the pastry leaves for Pumpkin Mousse, roll out dough (scraps can be used) to a 1/4-inch thickness on a lightly floured surface, and cut out leaves using floured cookie cutters. Bake on a parchment-lined baking sheet at 350 degrees, rotating sheet halfway through, until pale gold, about 12 minutes.
Gallery
Versatile Pate Brisee
Recipe Summary
prep: 15 mins
total: 1 hr 15 mins
Yield: Makes 1 large disk or 2 small disks
Gallery
Versatile Pate Brisee
Versatile Pate Brisee
Versatile Pate Brisee
Recipe Summary
prep: 15 mins
total: 1 hr 15 mins
Yield: Makes 1 large disk or 2 small disks
Recipe Summary
prep: 15 mins
total: 1 hr 15 mins
Yield: Makes 1 large disk or 2 small disks
prep: 15 mins
total: 1 hr 15 mins
prep:
15 mins
total:
1 hr 15 mins
Yield: Makes 1 large disk or 2 small disks
Makes 1 large disk or 2 small disks
Ingredients
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tablespoon sugar
- Salt
- 2 sticks plus 2 tablespoons cold unsalted butter, cut into small pieces
- 1/4 to 1/2 cup ice water
Directions
Pulse flour, sugar, and 1 teaspoon salt in a food processor until combined. Add butter, and pulse until mixture resembles coarse meal, about 10 seconds. Drizzle 1/4 cup ice water evenly over mixture. Pulse until mixture holds together when pressed between 2 fingers (dough should not be wet or sticky). If dough is too dry, add more water, 1 tablespoon at a time, and pulse.
Shape dough into 1 large disk or 2 small disks, and wrap in plastic wrap. Refrigerate until firm, at least 1 hour. (Dough can be refrigerated overnight or frozen for up to 3 months. Let chilled dough stand for 10 minutes and frozen dough thaw before using.)
Cook's Notes
To make the pastry leaves for Pumpkin Mousse, roll out dough (scraps can be used) to a 1/4-inch thickness on a lightly floured surface, and cut out leaves using floured cookie cutters. Bake on a parchment-lined baking sheet at 350 degrees, rotating sheet halfway through, until pale gold, about 12 minutes.
Cook’s Notes
To make the pastry leaves for Pumpkin Mousse, roll out dough (scraps can be used) to a 1/4-inch thickness on a lightly floured surface, and cut out leaves using floured cookie cutters. Bake on a parchment-lined baking sheet at 350 degrees, rotating sheet halfway through, until pale gold, about 12 minutes.
Reviews (3)
Add Rating & Review
31 Ratings
5 star values:
10
4 star values:
8
3 star values:
10
2 star values:
2
1 star values:
1
Reviews (3)
Add Rating & Review
31 Ratings
5 star values:
10
4 star values:
8
3 star values:
10
2 star values:
2
1 star values:
1
Add Rating & Review
31 Ratings
5 star values:
10
4 star values:
8
3 star values:
10
2 star values:
2
1 star values:
1
31 Ratings
5 star values:
10
4 star values:
8
3 star values:
10
2 star values:
2
1 star values:
1
31 Ratings
5 star values:
10
4 star values:
8
3 star values:
10
2 star values:
2
1 star values:
1
- 5 star values:
- 10
- 4 star values:
- 8
- 3 star values:
- 10
- 2 star values:
- 2
- 1 star values:
- 1
Martha Stewart Member
Rating: Unrated
01/04/2017
My favorite crust. I use it for desert pies and pot pies. I do not understand why the directions to roll out, place in pie pan, add parchment paper and pie weights or beans, and bake then remove weights, then bake some more, then cover the edges then bake some more. I always have to search for that in another recipe (coconut cream pie I think). It should be with this. I have made just the crust up and a day or so later added a filling.
Martha Stewart Member
Rating: Unrated
12/06/2016
This is my go to recipe, but I do not get the exact results. Can you please provide the flour weight in grams? I've seen 1 Cup of AP flour range from 120g to 142g per cup. Also is there more stability with bread flour vs AP? Last question is, for pies vs tarts the pies use more flour but are the recipes for the Pate Brise interchangeable?
Martha Stewart Member
Rating: Unrated
10/15/2016
Easily make this recipe vegan by using Earth Balance buttery sticks. :)
Martha Stewart Member
Rating: Unrated
01/04/2017
My favorite crust. I use it for desert pies and pot pies. I do not understand why the directions to roll out, place in pie pan, add parchment paper and pie weights or beans, and bake then remove weights, then bake some more, then cover the edges then bake some more. I always have to search for that in another recipe (coconut cream pie I think). It should be with this. I have made just the crust up and a day or so later added a filling.
Rating: Unrated
Rating: Unrated
12/06/2016
This is my go to recipe, but I do not get the exact results. Can you please provide the flour weight in grams? I've seen 1 Cup of AP flour range from 120g to 142g per cup. Also is there more stability with bread flour vs AP? Last question is, for pies vs tarts the pies use more flour but are the recipes for the Pate Brise interchangeable?
Rating: Unrated
10/15/2016
Easily make this recipe vegan by using Earth Balance buttery sticks. :)
All Reviews for Versatile Pate Brisee
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Versatile Pate Brisee
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
