Pate Brisee

• Vegetarian

• Baking & Spices

  • 2 cups Flour
  • 1 tsp Salt
  • 2 tbsp Vegetable shortening

• Oils & Vinegars

  • 1 tbsp White vinegar

• Drinks

  • 3/8 cup Ice water

• Dairy

  • 10 tbsp Butter

Found on ashleemarie.com

Description

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
• 2½ cups flour
• 8 oz (16 Tbs) cold butter, cubed
• 1 Tbs vegetable shortening
• ½ cup granulated sugar
• ¼ cup heavy cream
• 8 oz (16 Tbs) butter, softened
• 1 cup confectioner’s sugar
• 1 egg yolk
• 1 tsp salt
• 2¼ cups flour

Directions

• In a food processor, combine flour, butter, shortening, and salt. Process to a coarse meal.
• Add in vinegar and water and process again until dough is moistened and pulls together in a mass.
• Turn dough out and pat into two discs. Wrap and chill dough 15-30 mins (freezer 10 mins)
• 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
• If your filling the pie follow those directions
• preheat oven to 400
• lightly prick the bottom of the pastry crust and press aluminum foil into the crust, fill with pie weights
• bake for 5 mins
• reduce heat to 350 and continue to bake for 10 mins, take out foil and weights
• bake another 10+ mins
• If your going to fill the crust brush with beaten egg white and put back in the oven for 2 mins to seal.
• In a food processor, combine flour, butter, shortening, and sugar. Process to a coarse meal.
• Add cream and process again until dough is moistened and hold together when squeezed.
• Turn dough out and push a few times with the palm of your hand until it comes together. Form into two discs. Wrap and chill dough 15-30 mins (freezer 10 mins)
• spray a pan
• 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
• If baking filled follow the pie directions
• preheat oven to 400
• lightly prick the bottom of the pastry crust and press aluminum foil into the crust, fill with pie weights
• bake for 5 mins
• reduce heat to 350 and continue to bake for 10 mins, take out foil and weights
• bake another 5-10 mins
• In a stand mixer, or with a hand mixer, cream butter, sugar, yolk, and salt until smooth.
• Add flour and slowly mix until dough is uniform.
• Turn dough out and using your hands, form into two discs. Wrap and chill dough 15-30 mins (freezer 10 mins)
• Roll 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
• if baking filled follow pie directions
• preheat oven to 400
• lightly prick the bottom of the pastry crust and press aluminum foil into the crust, fill with pie weights
• bake for 5 mins
• reduce heat to 350 and continue to bake for 10 mins, take out foil and weights
• bake another 5-10 mins