|
Pate Brisee (basic Pie Crust)
Author/Submitted by: Martha Stewart
Servings: 2
Categories:
Crust-Pie
/
Desserts
/
Pies & Pastries
Ingredients: 2 1/2
c
all-purpose flour 1
tsp
salt 1
tsp
granulated sugar,
optional
1
c
unsalted butter, cold,
cut into sm. pieces
1/4
c
ice water,
up to 1/2 c
Directions:
1. Put the flour, salt and sugar in the bowl of a food processor. All
ingredients should be cold. Add the pieces of butter and process for
approximately 10 seconds, or until the mixture resembles coarse meal.
2. Add ice water, drop by drop, through the feed tube with the machine
running, just until the dough holds together without being wet or sticky;
do
not process longer than 30 seconds. Test the dough at this point by
squeezing a small amount together. If it is crumbly, add a bit more
water.
3. Turn the dough out onto a large piece of plastic wrap. Grasping the
ends
of the wrap with your hands, press the dough into a flat circle with your
fists, using the wrap so your skin doesn't touch the dough. This makes
rolling easier than if the pastry is chilled as a ball. Wrap the dough
and
chill for at least an hour.
4. Lightly butter or spray the pie plate or tart pan you will be using.
On
a lighlty floured board, roll out pastry to 1/8" thickness. Place the
pastry
in the pan and press it into the bottom edges and along the sides. Trim
the
pastry using scissors or a sharp paring knife, or by rolling a rolling pin
across the top of the pan. (Martha often cuts the pastry 1" or so higher
than
the edge of the pan and tuck this overhang to the inside of the pan for
extra
height and reinforcement. Crimp or decorate the edges of the pastry, if
desired. Chill the pastry lined pan until ready to use. Unbaked pastry
can
be refrigerated, well wrapped in plastic, for up to 1 day; for longer
storage, put in the freezer.
5. To bake: preheat oven to 400o. Carefully line the pastry with foil,
pressing it into the corners and edges, and weight with beans, rice or pie
weights. Bake for 15-20 minutes. When the pastry begins to color around
the
edges, remove the foil and weights and continue to bake just until the
pastry
dries out and turns a light golden color for a partially baked shell and a
deeper amber for a fully baked shell. Let cool completely on a wire rack
before filling. Baked shells can be stored in tighlty covered plastic
containers, or well wrapped, in the freezer.
|
