Pate Brisee (Pie Dough)

Pate Brisee (Pie Dough)

Many people are fearful of making their own dough for pies and tarts, don’t be.  This pate brisee (pie dough) recipe can all be done in a kitchen mixer, making it fast and easy for all. The classical French method of making a well in the flour and using a pasty scraper to incorporate the butter in, is not required and the end result is just as good.  The key is to use good quality ingredients and don’t over mix it.  During holiday season, this dough holds up well in the refrigerator and can be frozen if needed.  There truly is no substitute for homemade dough and it will make any pie or tart remarkably better.

Pate Brisee (Pie Dough)

July 2, 2017
: 1 (9-inch) tart or pie shell
: 15 min
: 45 min
: easy

By:

Ingredients
  • 1 3/4 cup all-purpose flour
  • 14 tablespoons unsalted butter, cold
  • 2/4 cup sugar
  • 2 eggs, beaten with 2 tablespoons water
  • dash of salt
Directions
  • Step 1 In a medium size mixing bowl, add the flour, sugar and salt. Mix well to incorporate and set aside.
  • Step 2 In a kitchen mixer, such as a Cuisinart, filled with a metal blade, add the butter. Add the flour mixture and gently pulse till it’s a sandy texture.
  • Step 3 In two phases add the egg/water mixture pulsing to combine in-between. Continue to pulse till the dough has just come together. Be careful not to over mix.
  • Step 4 With your hands form the dough into a round flat disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.
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