
Basic Pie and Tart Pastry Dough (Pâte Brisée)

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Many recipes for savory tarts, such as quiches, or for dessert tarts or pies with very sweet fillings call for unsweetened pastry. And if the filling is rich you may want to use a minimum amount of butter in your crust. Traditional recipes for this basic pastry called pâte brisée in French, call for half as much butter by weight as flour. The pastry dough is moistened with water and includes no sugar. In this recipe, you have a choice of liquids, because water activates gluten and using eggs or a bit of heavy cream instead helps to keep the pastry from becoming tough. Water makes dough crispy and light, while cream and eggs make it softer and richer. A sweetened version, what professionals call pâte brisée sucrée, is included as a variation. Take care not to overwork the pastry dough; keep it cold and resist the temptation to make the finished pastry dough perfectly smooth and homogeneous - when you roll it out it should look a little ragged, with pieces of butter suspended throughout.
ingredients
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serves: 1
1 cup cake flour
1 cup all-purpose flour
1/2 teaspoon salt
3/4 cup cold butter (cut into 1/3-inch cubes)
7 tablespoons water (or heavy cream, or 2 eggs, lightly beaten)
2 tablespoons additional liquid (or 1 egg white, if dough is too dry)
Nutrition Facts
Basic Pie and Tart Pastry Dough (Pâte Brisée)
Servings Per Recipe: 1
Amount per Serving
Calories: 2189
- Total Fat: 140.5 g
- Saturated Fat: 87.8 g
- Trans Fat: 5.6 g
- Cholesterol: 366 mg
- Sodium: 2467 mg
- Total Carbs: 202.6 g
- Dietary Fiber: 5.7 g
- Sugars: 1.1 g
- Protein: 29.2 g
preparation

comments
Mommy_loves_to_cook
May 8, 2012