Our French exchange student made quiche Lorraine for dinner last night. Pate Brisee pastry shell is a key ingredient. So light and flaky. This pastry would be great for any pie or quiche. Enjoy! Pate Brisee For the flakiest crust, make sure all ingredients (including the flour) are cold before you begin. Makes two 8- to 10-inch tarts or single-crust pies, one 8- to 10-inch double-crust pie, or twelve 2 1/2- to 3-inch tartlets INGREDIENTS 2 1/2 cups all-purpose flour 1 teaspoon salt 2 sticks (1 cup) unsalted butter, cold, cut into small pieces 1/4 to 1/2 cup ice water DIRECTIONS STEP 1 In the bowl of a food processor, combine flour and salt; pulse to combine. Add the butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds. (To mix by hand, combine dry ingredients in a large mixing bowl, then cut in butter with a pastry blender.) STEP 2 With the machine running, add the ice water through the feed tube in a slow, steady stream, just until the dough holds together without being wet or sticky. Do not process more than 30 seconds. Test by squeezing a small amount of the dough together; if it is still too crumbly, add a bit more water, 1 tablespoon at a time. STEP 3 Turn out the dough onto a clean work surface. Divide in half, and place each half on a piece of plastic wrap. Shape into flattened disks. Wrap in plastic, and refrigerate at least 1 hour or overnight. The dough can be frozen for up to 1 month; thaw overnight in the refrigerator before using.
Posted on: Tue, 29 Jul 2014 15:39:49 +0000
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