Pate Brisée 2
Pate Brisée is a classic French tart dough but it is perfect for making any kind of pie. It requires a light hand and produces a crispy and layered dough. It’s my go to recipe for tarts and pies of all kinds.
Enough dough for a double crust 23 or 24 centimeter tart or pie pan which is quite large. This will yield a bit extra that can be used for cookies or couple of small tarts.
This recipe will also give you enough for 2 large 24 centimeter open tarts.
This is a great recipe for all open face tarts, pies and custards (see Pate Brisée 1 for a single open tart). You can add a small hand full of finely chopped nuts as well as a flavoring.
If you need, gather all you ingredients and measure them first then for assembly instructions with photos go to Pate Brisée 1 for a single open tart
Pate Brisée 2
- 600 grams cake flour
- 2 tbsp sugar plain white
- 1 teaspoon salt scant
- 300 grams butter cold and good quality
- 1½ eggs beaten
- 1/4 cup milk approximately
- 200 grams butter cold
- 100 grams lard cold ister i swedish
Tip: You really only want to have just enough liquid in the mix to bring it all together. I think that this is where most people have problems. If the dough is too wet it will be heavy and difficult to roll out later. If it's to dry it will just crumble and break up as you are rolling it out and if its too warm it will stick to everything. Letting it rest in the fridge helps with that. Resting it also allows the flour to hydrate and the gluten in to relax helping you to roll it out later.
Rolling out the dough: Your pie pan should be buttered and lightly floured before you begin rolling out the dough. Take the dough from the fridge and let it sit for about 10 minutes. On a cool work surface take the dough and dust it lightly including your rolling pin and work surface.
It will be hard and you might have to put your shoulders into it but it will roll out. You can at this point wait for a few minutes but as soon as the dough begins to roll out more easily you will find that you need to be quick or it will get too warm to easily handle as it gets thinner.
The technique for rolling is to roll it out a bit in one direction then give it a quarter turn and roll again in the same direction. Continue this method, roll then a quarter turn until the dough is the size and thickness you desire. This method helps insure that you get a circle instead of an oval or who knows what! Start small and as the dough gets warmer it will be easier to roll. Flip the dough over from time to time, this will also help with the rolling. At least I find it does.
Roll the dough to a thickness of 3 millimeters or 3/16 of an inch. I admit that this can take a bit of practice but after you have done this recipe 3 or 4 times it will be completely natural to you.
Dust off any excess flour with a pastry brush and line the bottom of your pan with the dough.
Some people find it a bit easier to do this by rolling the dough around the rolling pin then positioning the the rolling pin over the pan and letting the dough fall back into the pan. Avoid any stretching of the dough while you do this.
Push the edges of the dough into the corners of the pie pan, pushing the edges down to make a nice fit. Trim off the excess dough by using a scissor leaving about a centimeter of dough over hanging the pan. You will need this later for crimping the edges of the pie.
If the dough splits or cracks while you are putting it into your pie pan don't worry. Wet your finger with a little water, dampen the dough where its broken and make repairs by pressing the dough back together or using a spare bit of left over dough.
At this point put the pie crust back into the fridge to rest for about an hour, this will help to stop it shrinking during the baking.
Now roll out the top piece and return it to the fridge for an hour to rest, you can use a piece of parchment paper on a small tray.
The pie should now be ready for your filling.
Note: Baking times vary from oven to oven especially if you have a convection oven, begin checking from the earliest times given in your recipe.