Pate Brisee

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Flaky – cut the fat (butter and shortening) into the crust, to create a beautifully crunchy and flaky crust.  Better baked with a filling over blind if you can

Pate Brisee – no sugar, perfect for savory dishes, very flaky, but softer than the American style.  Also better baked with a filling, than blind baking

Pate Sucree – sweet, full of sugar, butter and cream, softer than the others, similar to a thin crunchy baked scone (best I can describe), beautiful blind bake

Pate Sablee – A cross between a Sugree and a shortbread cookie, a great crunch, sweet and a beautiful blind bake.

I’ll eventually create a different post for each recipe, the traditional Flaky is here.

Ingredients

• 2 cups flour
• 10 Tbs cold butter, cubed
• 2 T vegetable shortening
• 1 tsp salt
• 1 Tbs white vinegar
• ¼ cup, plus 2 Tbs ice water

Instructions

1. In a food processor, combine flour, butter, shortening, and salt. Process to a coarse meal.
2. Add in vinegar and water and process again until dough is moistened and pulls together in a mass.
3. Turn dough out and pat into two discs. Wrap and chill dough 15-30 mins (freezer 10 mins)
4. Roll out or pat the pastry evenly in the bottom and up the sides of an 8-9 inch tart pan, cover with plastic wrap and chill 30 mins or freeze 10
5. If your filling the pie follow those directions

for Blind Baking

for Blind Baking

1. preheat oven to 400
2. lightly prick the bottom of the pastry crust and press aluminum foil into the crust, fill with pie weights
3. bake for 5 mins
4. reduce heat to 350 and continue to bake for 10 mins, take out foil and weights
5. bake another 10+ mins
6. If your going to fill the crust brush with beaten egg white and put back in the oven for 2 mins to seal.

Read More>>Pate Brisee@ashleemarie

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