HOW TO MAKE DOUGH FOR PIE RECIPES

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PATE BRISEE (PIE DOUGH) RECIPE | MARTHA STEWART



Pate Brisee (Pie Dough) Recipe | Martha Stewart image

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.

Provided by Martha Stewart

Categories     Pie & Tarts Recipes

Yield Makes 1 double-crust or 2 single-crust 9- to 10-inch pies

Number Of Ingredients 5

2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
1/4 to 1/2 cup ice water

Steps:

  • In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
  • With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
  • Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.

BEST SINGLE-CRUST PIE DOUGH RECIPE - HOW TO MAKE SINGLE ...



Best Single-Crust Pie Dough Recipe - How to Make Single ... image

The prebaked crust was an unsolved mystery. Either the dough was dry and hard to roll out (but less apt to shrinking in the oven), or it rolled out fine, only...

Provided by 177MILKSTREET.COM

Yield One 9-inch pie shell

Number Of Ingredients 7

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See details


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