***Remember this demo is tonight*****
Pate Brisee by Martha Stewart
Prep Time: 2 hours
Ingredients
Makes enough for 1 double-crust 9-inch pie.
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
8 ounces (2 sticks) cold unsalted butter, cut into small pieces
1/4 to 1/2 cup ice water
Pastry cutter directions:
Mix flour, salt, and sugar with a fork. Cut butter into ½ inch cubes and add to mix. Blend lightly with a pastry blender until butter chunks resemble raisin size. Add ice water and blend until mixture just comes together. Do NOT over mix. Shape dough into two disks. Wrap each in plastic and refrigerate 1 hour to 2 days (or freeze for up to 1 month; thaw in refrigerator before using).
Food processor directions:
Pulse flour, salt, and sugar in a food processor until combined. Add butter, and process until mixture resembles coarse meal, about 10 seconds. With the machine running, add water in a slow, steady stream until mixture just begins to hold together.
Shape dough into 2 disks. Wrap each in plastic, and refrigerate 1 hour to 2 days (or freeze for up to 1 month; thaw in refrigerator before using).
Pastry for Single-Crust Pie by Better Homes and Gardens
Prep: 10 minutes
Ingredients
1-1/4 cups all-purpose flour
1/4 teaspoon salt
1/3 cup shortening
4 to 5 tablespoons cold water
Directions
Stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon of the water at a time, until all the dough is moistened. Form dough into a ball.
On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edges into a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Rim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Do not prick pastry. Bake as directed in individual recipes. Makes 8 servings.
Crumb Crust
One 9 or 10 inch single piecrust and topping
The flavor of the filling should determine which cracker or cookie to crumble.
Put in a bowl, reserving a tablespoon or two for topping, if desired.
Ingredients:
1 ½ cups fine graham cracker, vanilla or chocolate wafer or gingersnap crumbs
¼ to ½ cup sugar, depending on sweetness of the cookies
6 tbs butter, melted and cooled
Place the crumb mixture in a pie pan, distributing the crumbs fairly evenly, and then press another pie pan of the same diameter firmly into the dough. Trim any excess that is forced over the edge or just pat back into the pan. Freeze 20 minutes. OR Bake at 350° for 10 – 12 minutes. Cool completely before filling.
Crust making tips from The Joy of Cooking:
Measure carefully: too much flour toughens pastry; too much liquid makes it soggy; too much oil makes it greasy and crumbly.
Handle dough lightly to inhibit excessive development of gluten.
For Pate Brisee, keep butter very cold, follow all refrigeration guidelines.
Keep the pastry cool, do not roll next to a hot oven or stove.
Transfer the rolled pastry to the pan by rolling it loosely around the rolling pin.
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1 comment:
Thanks so much Rashelle! The pies were so yummy & the info was great!
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