Pâte brisée (pie dough)

06 Dec 2010 Comments Off

Pâte brisée

Anyone that knows me would tell : ‘She has tried for the last 40 years to make pastry dough, but without success…’ Well, just last week, I was watching a video on Youtube, on making pâtré brisée et voilà, I got the light. I have been making pastry dough ever since, about 2 recipes a day and each time has been a complete success. So here is the recipe. One important thing, measure with a kitchen scale.

Pâte Brisée

2 1/2 cups (350 grams) all-purpose flour

1 teaspoon (4 grams) salt

1 tablespoon (14 grams) granulated white sugar

1 cup (2 sticks) (226 grams) unsalted butter, chilled, and cut into 1 inch (2.54 cm) pieces or use animal fat the same way.

1/4 to 1/2 cup (60 – 120 ml) ice water

Mix all the ingredients together, add the water 1/4c at a time, form into 2 balls and refrigerate 30 min. Roll out for pies. 1 recipe gives 2 double crusts pies. Do this recipe using the kitchen scale.