Pate Brisee
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This recipe makes 1 double-crust 9-inch (23 cm) pie servings
Ideal for pies and tarts, this French short pastry is a baking staple.
Ingredients
- 2 cups all-purpose flour
- 1/2 tsp salt
- 2/3 cup cold unsalted butter, cubed
- 1 egg yolk
- 1/2 cup Ice water, (approx)
Preparation
In bowl, whisk flour with salt. Using pastry blender, cut in butter until in fine crumbs with a few larger pieces.
Whisk yolk with water; drizzle over dry ingredients, stirring briskly with fork and adding up to 2 tbsp (25 mL) more water if necessary to form ragged dough. Press into disc. Wrap in plastic wrap; refrigerate until chilled, 1 hour. (Make-ahead: Refrigerate for up to 3 days.)
Whisk yolk with water; drizzle over dry ingredients, stirring briskly with fork and adding up to 2 tbsp (25 mL) more water if necessary to form ragged dough. Press into disc. Wrap in plastic wrap; refrigerate until chilled, 1 hour. (Make-ahead: Refrigerate for up to 3 days.)
Additional information : Variation
Single-Crust Pate Brisee
Halve all ingredients except egg yolk.
Source : Holiday Best: 2008
- Keywords : Make-Ahead; Dessert; Refrigerate/Chill; Freeze; Flour; Butter; Eggs;
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