Pie Crust

Abaisser une pâte à tarte Recette de pâte brisée

There are many different recipes of pie crunch: with or without butter, with or without almond powder, with different proportion of ingredients, adding the ingredients in different orders – the flour first or at the end -, handmade or using a food processor…
I choose this recipe, from Christophe Felder, because it is simple and easy to roll out.

Abaisser une pâte à tarte Recette de pâte brisée

Pie Crust Step by Step

Course: Sweet cooking basic
Cuisine: French
Prep Time: 20 minutes
Cook Time: 0 minutes
Resting Time: 2 hours
Portions: 1 pie
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Ingredients

  • 125 gr cold butter
  • 250 gr all-purpose flour
  • 1 tablespoon salt
  • 40 gr caster sugar
  • 125 ml cold water

Instructions

  • Finely dice the cold butter and put it in your food processor with flour, sugar and salt.
  • Mix until you get a granulated texture. It should become like sand.
  • Add the water while mixing, until you have a smooth uniform mixture. Remove from the processor and form a ball.
  • Knead the dough twice (Put the dough on a floured surface, crush it with the palm of your hand and reshape a ball. This process aerates the dough so it will not shrink in the oven).
  • Reshape the ball, put flour all around and place in a bowl Cover with plastic wrap and leave it in the refrigerator for at least 1 to 2 hours.
  • Preheat the oven to 320°F (160°C).
  • Remove the dough from the refrigerator and leave it at room temperature for a few minutes so that it won’t be too cold. Lay it out on a clean floured surface.
  • Flatten the dough with a rolling pin to stretch it to a circle of the correct size (1 cm bigger than you pan).
  • Grease your pan (or use a sheet of greasepoof paper) and place your dough using your rolling pin (roll your dough around the pin, place in over one edge of your pan and unroll it).
  • Make sure the sides stick to your pan otherwise they will fall down while baking. Cut the edges with a knife or any sharp utensil and remove the excess of dough.
  • With a knife, cut the excess of dough all around the pan, then with a fork, make little holes (make sure you don’t pierce the dough).
  • Put a sheet of greaseproof paper and add weights (baking weights or if you don’t have any kennel or seed). Pre-bake in the oven for 30 minutes at 320°F (160°C).
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