pate brisee - [paht bree-ZAY] - recipe

AD - December 3, 2006 11:47:50 AM PST

pate brisee - [paht bree-ZAY]
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A French term for "short pastry," a rich flaky dough used for sweet and savory crusts for dishes such as pies, tarts, quiches and barquett.
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Once the shell is made, it can be wrapped in plastic and refrigerated up to 24 hours before filling and baking. This recipe makes more dough than you\'ll need for the pumpkin pie. Save the extra to use for pie decorations or a small tart. Yields 17-3/4 ounces.

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Ingredients

9 oz. (2 cups) all-purpose flour
3/4 tsp. salt
3/4 tsp. sugar
6 oz. (12 Tbs.) cold unsalted butter, cubed
1/4 cup ice water

How to make

In a food processor, combine the flour, salt, and sugar and pulse once or twice. Toss in the cubes of butter and coat lightly with the flour mixture. Process just until the texture is pebbly. With the motor running, add the ice water through the feed tube just until the dough begins to form a ball. Turn the dough out onto a lightly floured surface and shape into a ball, kneading once or twice if necessary. Wrap the dough in plastic wrap and refrigerate for at least 1 hour before rolling.

When the dough is chilled, reserve one-quarter of it for any decorations. Roll the remaining three-quarters into a round between 1/8 and 1/4 inch thick. Transfer to a 9-inch pie plate and crimp and shape the edges. Cover and chill for at least 1 hour.

To make pie decorations -- Roll the remaining pie dough 1/4 inch thick. Use a small cookie cutter or a paring knife to cut out shapes. Set on a parchment-lined baking sheet, sprinkle with sugar, and bake at 350F
until lightly browned, about 12 min. Let cool.

Recipe from Fine Cooking #35, pp. 32-37

35 of 39 found this review helpful.

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How this pie changed a life

kliisemail - October 11, 2007 05:25:30 PM PST

It was very delicious and pumpkin pie is my cousin\'s favorite snack. So now, we can bake for her all the time! Recipes on the internet are fun, fast, and great to get! It\'s wonderful. Thank you for posting these recipes up!

16 of 16 found this review helpful.

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What is pate brisee? Answered

jazzer_gal - November 15, 2006 02:15:22 PM PST

I Googled this and found several recipes for it. It's a sweet pastry dough. Try foodtv.com, or copy and paste into your search engine, you'll find an array of recipies. Good luck and happy baking!
PS- personally, I use Pillsbury ready made pie crust dough, super easy.

20 of 26 found this review helpful.

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Very nice, flavorful...but one word about Martha

Encee - October 9, 2007 10:06:49 AM PST

As I have found time and time again, Martha Stewart makes a great pie...along with many other tasty dishes...

However, I read that some of you wondered why she chose to use a French term instead of simply saying "pastry crust"...well, that seems to be her way, to add something that is out of the norm.

My (very small mind you) complaint about Martha and her recipes is that she can be very specific about some of the ingredients "sugar pumpkin" in this case, and that can not only cause people to drive from store to store, but end in some of us buying something that seems "close enough" to what she listed in the recipe. A person can only wonder if the dish would\'ve been even better if they had found the exact items.

I think Martha needs to offer substitutes, or suggest adding additional ingredients to make up for not finding everything exactly as she has it listed.

12 of 15 found this review helpful.

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Used Honey Crystals instead of Brown Sugar

RT - November 9, 2007 01:19:21 PM PST

I made this recipe for Halloween with honey crystals instead of sugar. Initially I was looking to use pure honey but the recipe did not come out right. Has anyone tried using honey crystals as well...mine came out tasty and they honey flavor is not overpowering....makes it delicious and special...nobody guessed what was different but ate it up!

5 of 6 found this review helpful.

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Read it through carefully!

momomoran - November 18, 2007 10:20:16 AM PST

This is a very poorly prepared recipe. The list of ingredients should include all of the ingredients needed to make the dish. When the need for pate brise comes up in the middle of the instructions, with nothing to indicate how this should be made or the ingredients needed to make it, the recipe, as written, is a failure.

1 of 1 found this review helpful.

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sghsrthsrether

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There

heatherrichardsonca - November 9, 2009 09:30:21 AM PST

There could be more variety to this recipe up above. Fortunately, there are alternatives.

Another good Pumpkin Pie recipe that\\'s been referred to me is this one from plusrecipes.com:

http://www.plusrecipes.com/PlusRecipes_Recipe_Categories_Desserts_Pies_Pumpkin_Pie.htm

And to add some spice, follow this Spiked Pumpkin Pie Supreme recipe:

http://www.plusrecipes.com/PlusRecipes_Recipe_Categories_Desserts_Pies_Spiked_Pumpkin_Pie_Supreme.htm

Hope you enjoy it!!!

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Good

dominican18rose - October 31, 2008 11:04:34 AM PST

delicious recipe

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So quick and easy

Kim - November 23, 2007 06:32:09 AM PST

I made this for Thanksgiving this year. Everyoneasked where did I get my recipe I said "From Martha Stewart!". It was a great hit. Thanks for sharing!

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Real Pumpkin Pie Doesn

tomartin - November 18, 2007 01:43:06 PM PST

Real pumpkin pie is not made with canned pumpkin, it\'s made with real pumpkin that has been baked and the meat scooped out. However, for a slightly better taste, butternut squash is good as a substitute for pumpkin.

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Knowledge

S T - November 14, 2007 01:59:35 PM PST

Martha makes many different types of crust for different dishes as do many chefs. People like this are more specific which is why their food and ideas are so good. She doesn\'t choose to talk down to you. She is a teacher by nature. You have learned something new, don\'t bawk about having to learn.

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A question

bridget k - November 15, 2006 12:36:32 PM PST

What is pate brisee?

6 of 13 found this review helpful.

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Pate Brisee!?

Raymond S - October 16, 2007 11:44:59 AM PST

Why get all hotti-totti and slap a French word onto something. Just say pie crust!

3 of 7 found this review helpful.

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pate brisee

acererak7 - October 3, 2007 02:15:43 PM PST

People who use sophisticated words and phrases (like pate brisee) unnecessarily do so in the mistaken belief it makes them appear more intelligent and educated. In actuality, the very real danger exists of it making them look arrogant and pretentious. The late Howard Cosell was a classic example of this.

If one is writing or speaking to a select group of people (e.g. chefs and cooks) it\'s permissible to do this but when one is addressing the masses (as Martha does) it\'s a good idea to follow the famous K.I.S.S. (Keep It Simple, Stupid) principle. Other famous tv chefs (who shall not be named) do this for good reason: it works. You\'re impressing few people doing otherwise.

I loved the pie Martha, and I still love you.

2 of 5 found this review helpful.

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Finally....

jake - October 16, 2007 09:25:04 AM PST

Its so funny, yesterday I was just thinking about pumpkin pie...mmmh when i remeber when i lived in the US, I always bought pumkin pies at safeway or so. But here in Switzerland we dont know it we only have chocolate, well its good chocolate, but it gets boring with the time.
That `s maybe the reason why im always thinkin of this pie. Anyway, know i got the chance to bake my very first amarican-like pumpkin pie!

Thanks.

1 of 3 found this review helpful.

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Pate Brisee

mmfisher66 - October 9, 2007 12:46:48 PM PST

I find a graham cracker (cinnamonned) crust gets positive reviews from those who have eaten my pies. It is easier and healthier. I agree about the somewhat obscure ingredients. We\'re not all chefs!

1 of 3 found this review helpful.

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Nice Pie!!!!!!!!!!!!!!!!!!!!!!!!

Miss Talky - November 21, 2007 06:58:30 PM PST

I love this Recipe!!!!!!!!!!!!!!!!!

0 of 1 found this review helpful.

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It looks delicious!!!

alemean18 - November 7, 2007 03:12:51 PM PST

I\'ll be making one for Thanksgiving!!!

0 of 1 found this review helpful.

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Pate brisee

heike.doyle - October 3, 2007 12:12:43 PM PST

What is wrong with the word piecrust??? Note to martha,
a fancier word doesn\'t make it better tasting.

4 of 10 found this review helpful.

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Pate Brisee

solitudeix - October 3, 2007 04:30:04 PM PST

... is actually neither a novelty term, highly intelligent, or sophisticated. It simply happens to be a French word.
I dont see what the problem is.

1 of 4 found this review helpful.

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