Basic Pie Pastry (Pate Brisee)

Introduce

Chef :

Rae

Basic Pie Pastry (Pate Brisee)

3 main ingredients; flour, fat , and water ( plus little sugar and salt, you get a crust that is famously flaky .it used for pies and treats both sweet and savory. All ingredients must be cold ( even the dry ones ) before you begin.you can replace 1/2 cup of ( 1 stick butter) with 1/2 cup cold vegetable shortening, and replace 1/2 cup flour with 1/2 cup coarse cornmeal, ) ( Martha Stewart's)

Ingredient

2 1/2 cup

all purpose flour

1 tsp

salt

1 tsp

sugar

1 cup (2 stick)

cold unsalted butter, cut into small pieces

1/4 cup

to 1/2 cup ice water

Cooking instructions

* Step 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.

* Step 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

* Step 3

Here is after adding water

* Step 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.

* Step 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

Note: if there is a photo you can click to enlarge it