Basic Pie Pastry (Pate Brisee). Pate brisee is the French version of classic pie or tart pastry. Pressing the dough into a disc rather than shaping it into a ball allows it to chill faster. This will also make the dough easier to roll out, and if you freeze it, it will thaw more quickly.

Ingredients of Basic Pie Pastry (Pate Brisee)

1. Prepare 2 1/2 cup of all purpose flour.
2. It’s 1 tsp of salt.
3. It’s 1 tsp of sugar.
4. Prepare 1 cup (2 stick) of cold unsalted butter, cut into small pieces.
5. Prepare 1/4 cup of to 1/2 cup ice water.

If you are making a pie with a bottom and top crust, double this recipe and form two discs of dough instead of. Make pastry cream (homemade pudding) Make choux pastry for éclairs, cream puffs and elegant appetizers; Make a layer cake from scratch; Make apple turnovers with puff pastry; BUTTERY SHORTCRUST PASTRY INGREDIENTS. Using one knuckle and two fingertips, form a decorative border around the perimeter of the dish (as pictured below). Place the dish/unbaked pie shell in the refrigerator to chill while preparing the pie filling.

Basic Pie Pastry (Pate Brisee) instructions

1. Pulse flour, salt and sugar in a food processor. Cut butter into small pieces and add to good processor. Pulse just until mixture resembles coarse meal, with some larger pieces remaining, about 10 seconds..
2. Drizzle 1/4 cup ice water evenly over mixture, and pulse until the dough just begins to hold together. Pinch off a piece of dough with your finger, it should just hold together.when squeeze without being wet, sticky or crumbly. Add up to 1/4 cup more water, by the table spoon, if is necessary.
3. Here is after adding water.
4. Turn the dough onto plastic wrap. Use your hands to quickly gather wrap to shape the dough into balls ; flatten slightly, unwrap, rewrap loosely, leaving half an inch of air space around the dough, roll to 1/2 inch thick filling space. Refrigerate until dough is firm, 1 hour or up to 1 day..
5. Rolling out the dough : if is necessary, let the dough sit at room temperature 10 mins to soften. On a slightly floured surface, roll dough working from center out to edges. Once the dough is rolled out to its proper dimension, roll it back up over the pin.carefully unroll to drape the dough over the pie plate, and gently press to fit it into dish.

Pâte brisée is a type of shortcrust pastry, similar to pâte sablée (the classic crust with a "sandy" texture used in delicate fruit tarts), and pâte sucrée (a sweetened dough with added structure from the addition of egg). Pâte brisée has a higher ratio of butter to flour than the average pie crust and no added sugar, making it an ideal base for savory creations like quiche or. The ingredients for pate brisee and regular pie dough are basically the same. The difference lies in the mixing which then changes the end result. A tart crust made from pate brisee will be crispy rather than flakey.