Pate Brisee Food Processor Pie Crust (Real Simple)

10m
Prep Time
0m
Cook Time
10m
Ready In

Recipe: #10958

November 03, 2013



"This recipe is from the Real Simple website and is super easy. This is a sweet sugar crust that can be rolled or patted into the pie pan. You can adjust the sugar to taste. I like this recipe a lot because it doesn't use shortening - an ingredient that is expensive and hard to find where I live."

Original is 8 servings

Nutritional

  • Serving Size: 1 (41.2 g)
  • Calories 178.9
  • Total Fat - 11.7 g
  • Saturated Fat - 7.3 g
  • Cholesterol - 30.5 mg
  • Sodium - 147.5 mg
  • Total Carbohydrate - 16.5 g
  • Dietary Fiber - 0.5 g
  • Sugars - 1.6 g
  • Protein - 2.1 g
  • Calcium - 6.6 mg
  • Iron - 0.2 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

In a food processor, pulse the flour, butter, sugar, and salt until the mixture resembles coarse meal with a few pea-size clumps of butter remaining.

Step 2

Add 2 tablespoons of the water. Pulse until the mixture holds together when squeezed but is still crumbly (add more water, a little at a time, as necessary). Avoid over-processing, which will make the dough tough.

Step 3

Place the still crumbly mixture on a sheet of plastic wrap. Shape it into a 1-inch-thick disk, using the plastic wrap to help. Wrap tightly and refrigerate until firm, at least 1 hour and up to 3 days. (The dough can be frozen at this point for up to 2 months.).

NOTE - you can also pat the crust into the pie pan at this point, then refrigerate at least one hour before baking


To Prepare Crust for Baking


Step 4

Place the disk of dough on a floured piece of parchment or wax paper. Using your knuckles, make indentations around the perimeter of the dough (this will help prevent cracking when you roll the dough out).

Step 5

With a floured rolling pin, roll the dough into an 12-inch circle (work from the center outward, and use the parchment to rotate the dough). Flour the rolling pin, parchment, and dough as necessary to prevent sticking.

Step 6

Loosen the dough from the parchment and carefully transfer to a 9-inch pie plate. Fit the dough into the plate (avoid stretching). Trim the dough to a 1-inch overhang and tuck it under itself to create a thick rim.

Step 7

With the index finger of one hand, press the dough against the thumb and forefinger of the opposite hand; continue around the perimeter of the crust. Refrigerate for at least 30 minutes and up to 2 days before using. Bake at 350 before filling.

Tips


  • Food Processor

0 Reviews

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