Pasta Brisee for Pies

Name: Pasta Brisee for Pies
Prep time: 120 min
Yield: 10
Cuisine: Francesa
Ingredients: 1 1/4 cups flour; 1/4 teaspoons salt; 1/8 teaspoons baking powder; 1 stick unsalted butter; 3 tablespoons water

Lorenza Avila

A delicious recipe for pastry dough based on butter that turns out crispy, known as Pate Brisee in French. It is ideal for Apple Pie or the famous Lemon Meringue Pie.

Reviewed by Editorial Team of Kiwilimón

Published: 04-02-2010

Preparation

Medium

Mix the flour, salt, and baking powder in a food processor. Pulse 3 times for 1 second to combine. Cut the butter into 8 pieces and add to the processor. Pulse many times for 1 second until the mixture is crumbly and there are no large chunks of butter left. Add 2 teaspoons of water and pulse another 5-6 times. The dough should start to come together, forming a paste. If it is still too dry, add 1 teaspoon of water until the dough is incorporated. Place the dough on a floured surface and form a ball, then flatten it into a thick disk. Place this dough between 2 sheets of cling film and with your hands, shape it into a disk about 15 centimeters. Refrigerate the dough until firm, at least for 1 hour. When you are going to use the dough, flatten it with the plastic side down to help place it over the mold. Place it over the pie mold and refrigerate until ready to use.

Nutritional information

* Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.

At the moment, this recipe does not have nutritional information.

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Pasta Brisee for Pies

Ingredients

Preparation

Nutritional information

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