Pie Crust - Pâte Brisée
The most basic pastry dough of them all. It can be used for sweet pies, like apple pie, as well as for savory dishes like quiches. Brisée in French means 'broken' and refers to the broken pieces of fat in the pie crust. It usually calls for twice as much flour as fat by weight. In addition, it uses cold water (no egg) as binding agent and has a delicate and flaky texture.
Source: veenaazmanov.com
Pie Crust - Pâte Brisée
The most basic pastry dough of them all. It can be used for sweet pies, like apple pie, as well as for savory dishes like quiches. Brisée in French means 'broken' and refers to the broken pieces of fat in the pie crust. It usually calls for twice as much flour as fat by weight. In addition, it uses cold water (no egg) as binding agent and has a delicate and flaky texture.
Source: veenaazmanov.com
Cooking Instructions
- 1
In a food processor, mix the flour, sugar, salt and butter together. Add the water and stir until the flour is moistened. Add 1 more tsp of water if the dough seems dry. Gently knead the dough a few times on a lightly floured work surface until it all comes together. Shape the dough into a ball and flatten it into a thick disk. Wrap it in plastic wrap and refrigerate it for at least 1 hour.
- 2
On a lightly floured work surface, roll the dough into a circle or any preferred shape about 1/8-inch (0.4cm) thick. Transfer dough to your baking pan. Chill the pie crust for at least half-hour before baking. This will prevent the sides from shrinking.
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