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Old 11-27-2011, 12:25 PM   #1
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Pate Brisee (Short Crust Pastry)

My apologies that this recipe is in metric weights. It is how I was taught and the only way I have ever made it!

Pate Brisee

125 grams all-purpose flour
60 grams butter, softened
1 egg yolk
25 milliliters cold water
pinch salt

Keep approximately 25 grams of flour aside.

Mix butter into the remaining flour and salt by rubbing both through your fingers until it is well incorporated (or use a pastry cutter).

Make a well in the center of the flour mixture and add yolk and water to the well. Knead lightly into a ball, adding the extra flour if needed.

You can wrap tightly with plastic wrap and refrigerate until needed; however make sure it is at room temperature when rolling.

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Old 11-27-2011, 01:39 PM   #2
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A "short" crust is crumbly right? I am also pastry challenged. I get very frustrated if it falls apart. LOL I HAVE on many occasion fed the trash with an unruly dough.
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Old 11-27-2011, 01:49 PM   #3
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This one isn't crumbly, MsM. It is crisp.
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Old 11-27-2011, 02:05 PM   #4
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Quote:
Originally Posted by LPBeier View Post
This one isn't crumbly, MsM. It is crisp.
Is it easy to handle while rolling out? I really want to make homemade crust to match my wonderful fillings.
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Old 11-27-2011, 03:28 PM   #5
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If you make it ahead, then refrigerate it to solidify the butter, bringing it to room temp when you are ready to use it, you should have absolutely no problem rolling it out. You can use it right away, but may need a little more flour for rolling. I even keep balls of it in my freezer for short periods of time and when thawed and warmed up they are great.
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Old 11-27-2011, 03:34 PM   #6
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Quote:
Originally Posted by LPBeier View Post
If you make it ahead, then refrigerate it to solidify the butter, bringing it to room temp when you are ready to use it, you should have absolutely no problem rolling it out. You can use it right away, but may need a little more flour for rolling. I even keep balls of it in my freezer for short periods of time and when thawed and warmed up they are great.
OK thank you. I get so frustrated with pastry dough.
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Old 11-27-2011, 03:36 PM   #7
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Is this for 1 crust? 9 or 10 inch size? Or is it 2 crust?
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Pate Brisee (Short Crust Pastry) My apologies that this recipe is in metric weights. It is how I was taught and the only way I have ever made it! [B]Pate Brisee [/B] 125 grams all-purpose flour 60 grams butter, softened 1 egg yolk 25 milliliters cold water pinch salt Keep approximately 25 grams of flour aside. Mix butter into the remaining flour and salt by rubbing both through your fingers until it is well incorporated (or use a pastry cutter). Make a well in the center of the flour mixture and add yolk and water to the well. Knead lightly into a ball, adding the extra flour if needed. You can wrap tightly with plastic wrap and refrigerate until needed; however make sure it is at room temperature when rolling. 3 stars 1 reviews
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