This Pie Crust recipe, also known as Pate Brisee (pronounced paht bree-ZAY), produces a deliciously rich and buttery flavored pastry with a crisp and flaky texture. Well wrapped, it can be stored in the refrigerator for several days or frozen for over a month. I love its versatility, as it is ideal for both sweet and savory pies, tarts, and quiches.
There are two elements to making an apple pie; the pastry Pate Brisee contains just five ingredients, flour, salt, a little sugar, butter, and water. It has a high ratio of butter to flour which gives the pie crust its crisp and flaky texture and buttery flavor. While it can be made by hand, a food processor makes quick work of blending the dough. Try to use a high quality unsalted butter, as it contains less water than the lower quality brands. To start, place the flour, salt, and sugar in your food processor and process until the ingredients are combined and aerated. Then evenly distribute the cold butter, that has been cut into small pieces, over top of the flour mixture. Use the pulse button to process the butter into the flour until the mixture is crumbly, that is, until it resembles coarse meal. (Do not worry if you have a few large pieces of butter in the flour.) This will take about 15 seconds. Now, if you over process the butter into the flour, it will cause the butter to coat the flour, which means it will not absorb enough water, causing a fragile dough that breaks apart. On the other hand, if you under process the butter into the flour, too much water is needed to bind the ingredients together, which results in a tough pastry because too much gluten has formed. So, again, the mixture should look like coarse meal. Next, the ice cold water is added. I like to start by sprinkling about 1/4 cup (60 ml) of the ice water over the flour mixture. Then use the Pulse Button and process just until the pastry starts to come together in clumps. You do not want it to be a solid ball of dough. Add a little more liquid (up to another 1/4 cup (60 ml) if the dough is dry or doesn't hold together when you press a little of the pastry between your thumb and index finger. Once made, take the clumps of pastry from your food processor and place them on your countertop. Then gather them into a ball, divide the dough in half, and flatten each half into about a 5 inch (12 cm) round. Wrap each half in plastic wrap or wax paper and refrigerate until firm, about an hour, or even overnight. This chilling allows the gluten in the flour to relax and the butter to firm up so the pastry will be easy to roll out, won't stick to the counter, and reduces shrinking of the pastry as it bakes. It also gives the pastry that lovely crisp and crumbly texture. This pie crust dough can also be frozen for about a month. Defrost frozen dough in the refrigerator for several hours, or even overnight.
Once the Pie Crust dough has been chilled so it is firm enough to roll out, remove one half from the refrigerator, and place it on a lightly floured counter. Now, if you find the dough is very firm, let it rest for a bit to soften it enough that it rolls out easily. Of course, the tricky part is knowing what the right temperature is for rolling out the pastry. Because in order for it to roll out smoothly, without it sticking to the counter or tearing, it has to be at the right temperature. Too cold (it will tear), too warm (it will stick). This "feel" for the dough will come with practice, so don't get discouraged if you have some trouble at first. If the rolled out pastry tears a little, don't worry, just patch it back together as best as you can. Always lightly flour your countertop, rolling pin, and top of dough. Always roll the pastry from the center outwards, turning the pastry every so often, to ensure it is not sticking and is of even thickness. Also, as you roll try to keep the dough in a round shape, but don't worry if the edges are a little ragged as they will be trimmed. When the dough is the desired size and thickness (about 1/8 inch), gently roll the round of pastry loosely around your rolling pin and then unroll it on top of your pie pan. Gently press the pastry onto the bottom and up the sides of your pan, making sure it is pressed into the edges of pan. Also, try not to stretch the pastry as this will cause shrinkage during baking. Trim the edges. If you can, chill the unbaked pie crust before filling and baking as this, again, will help prevent shrinkage during baking. Your Pie Crust is now ready to use.
Pie Crust Recipe:
2 1/2 cups (350 grams) all-purpose flour1 teaspoon (4 grams) salt
1 tablespoon (14 grams) granulated white sugar
1 cup (2 sticks) (226 grams) unsalted butter, chilled, and cut into 1 inch (2.5 cm) pieces
1/4 to 1/2 cup (60 - 120 ml) ice water
Pie Crust: In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process, using the pulse button, until the mixture is crumbly (resembles coarse meal) (about 15 seconds). Pour 1/4 cup (60 ml) of ice water in a slow, steady stream, through the feed tube until the dough starts to clump together when pinched (it should not be a solid ball of dough). Add remaining water, if necessary. Do not process more than about 30 seconds.
Turn the dough out onto your work surface and gather it into a ball. Divide the dough into two equal pieces, flatten each portion into a 5 inch (12 cm) disk, cover with plastic wrap, and refrigerate for 30 - 60 minutes, or until firm enough to roll out. (This will chill the butter and allow the gluten in the flour to relax.) At this point you can also freeze the dough for about a month. Defrost the dough in the refrigerator for several hours or even overnight before using.
For each disk of pastry, on a lightly floured surface, roll out the pastry to fit into a 8 or 9 inch (20 to 23 cm) pie pan. To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards to get uniform thickness). To make sure it is the right size, take your pie pan, flip it over, and place it on the rolled out pastry. The pastry should be about 2 inches (5 cm) larger than your pan.
Sources:
Clarkson, Janet. Pie A Global History. Reaktion Books. London: 2009.
Sax, Richard. Classic Home Desserts. Houghton Mifflin Company. New York: 1994.
Stewart, Martha. Martha Stewart's Pies and Tarts. Clarkson. New York: 2011.
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Turn the dough out onto your work surface and gather it into a ball. Divide the dough into two equal pieces, flatten each portion into a 5 inch (12 cm) disk, cover with plastic wrap, and refrigerate for 30 - 60 minutes, or until firm enough to roll out. (This will chill the butter and allow the gluten in the flour to relax.) At this point you can also freeze the dough for about a month. Defrost the dough in the refrigerator for several hours or even overnight before using.
For each disk of pastry, on a lightly floured surface, roll out the pastry to fit into a 8 or 9 inch (20 to 23 cm) pie pan. To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards to get uniform thickness). To make sure it is the right size, take your pie pan, flip it over, and place it on the rolled out pastry. The pastry should be about 2 inches (5 cm) larger than your pan.
When the pastry is rolled to the desired size, lightly roll pastry around your rolling pin, dusting off any excess flour as you roll. Unroll onto the top of your pie pan. Never pull the pastry or you will get shrinkage (shrinkage is caused by too much pulling of the pastry when placing it in the pan). Gently lay in pan and with a small floured piece of pastry or with your fingertips, lightly press the pastry onto the bottom and up the sides of the pan. Flute the edges of the pastry or use the tines of a fork to seal the pastry. If possible, chill the pie crust before filling and baking. The pastry is now ready to use.
Makes two - 9 inch (23 cm) pie crusts. Preparation time 30 minutes.Sources:
Clarkson, Janet. Pie A Global History. Reaktion Books. London: 2009.
Sax, Richard. Classic Home Desserts. Houghton Mifflin Company. New York: 1994.
Stewart, Martha. Martha Stewart's Pies and Tarts. Clarkson. New York: 2011.
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Blueberry Pie
Nothing reminds me more of summer than a freshly baked Blueberry Pie full of big and plump, sweet and juicy berries. The important thing to remember when making a fruit pie is to start with good quality blueberries. If using cultivated blueberries make sure they are firm, plump, fragrant, and dark blue with a dusty white bloom. The white bloom is the blueberry's natural protection against the sun and is a sign of freshness.
It is also important to pick through the blueberries and discard any soft, moldy, or crushed ones. Because blueberries have such a wonderful flavor all this pie filling needs, besides the berries, is a little cornstarch (corn flour) to thicken its juices and a little sugar, lemon juice and lemon zest. Of course, all fruit pies need a crust and, for me, nothing beats this delicious Pate Brisee (short crust pastry), which has a wonderful buttery flavor and crumbly texture. You will notice from the picture that while this pie has a top crust it is in the form of pastry stars. I know that this step is a little more time consuming but it does make for a very festive pie, especially at your next 4th of July celebration. (This innovative idea comes from Martha Stewart excellent new book called 'Martha's Stewart's Baking Handbook'.) Lastly, when you pull the baked pie out of the oven there is the temptation to cut into it right away. Resist if you can. Fruit pies need several hours to set so that when you finally cut into them the fruit is juicy but these juices will not run. Excellent plain but even better with whipped cream or vanilla ice cream.
Pie Crust (Short Crust Pastry):
2 1/2 cups (350 grams) all-purpose flour
1 teaspoon salt
2 tablespoon (30 grams) granulated white sugar
1 cup (226 grams) unsalted butter, chilled, and cut into 1 inch (2.5 cm) pieces
1/4 to 1/2 cup (60 - 120 ml) ice water
Blueberry Filling:
4 cups (570 grams) fresh blueberries
1/2 cup (100 grams) granulated white sugar
2 tablespoons (20 grams) cornstarch (corn flour)
2 tablespoons lemon juice
1 tablespoon lemon zest
Egg Wash:
1 large egg yolk
1 tablespoon cream
Garnish:
Softly whipped cream or vanilla ice cream
Pie Crust: In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds).
Pour 1/4 cup (60 ml) water in a slow, steady stream, through the feed tube until the dough just holds together when pinched. If necessary, add more water. Do not process more than 30 seconds.
After the dough has chilled sufficiently, remove one portion of the dough from the fridge and place it on a lightly floured surface. Roll the pastry into a 12 inch (30 cm) circle. (To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards).) Fold the dough in half and gently transfer to a 9 inch (23 cm) pie pan. Brush off any excess flour and tuck the overhanging pastry under itself, crimping as desired. Refrigerate the pastry, covered with plastic wrap, for about 30 minutes before filling with the berries.
Meanwhile, remove the second round of pastry and roll it into a 12 inch (30 cm) circle. Using a 2 1/2 inch (6 cm) star cookie cutter, cut out about 20 stars. Place the stars on a parchment paper-lined baking sheet, cover with plastic wrap, and place in the refrigerator for about 30 minutes.
Make the Blueberry Filling: In a small bowl mix together the sugar, cornstarch, lemon juice and zest. Place the blueberries in a large bowl. Add the sugar mixture to the blueberries and gently toss to combine. Pour the mixture into the prepared pie shell. Then, in a small bowl, whisk together the egg yolk and cream. Lightly brush the rim of the pastry shell with the egg wash. Starting at the outside edge of the pie, place the cut out pastry stars in a circular pattern on top of the blueberries, making sure the tips of the stars are touching. Once the top of the pie is completely covered with the pastry stars, brush the entire surface with the egg wash, making sure that it does not pool. Place the assembled pie back in the refrigerator to chill for about 30 minutes.
Preheat the oven to 400 degrees F (205 degrees C) and place the oven rack in the lower third of the oven. Remove the chilled pie from the fridge and place on a larger baking pan, lined with parchment paper, to catch any spills. Bake the pie for about 20 minutes and then reduce the oven temperature to 350 degrees F (177 degrees C). Continue to bake the pie for about 35-45 minutes or until the crust is a deep golden brown color and the juices are bubbling and thick. If the edges of the pie are browning too much during baking, cover with a foil ring.
Place the baked pie on a wire rack to cool for several hours. Serve at room temperature with softly whipped cream or vanilla ice cream. Store any leftovers for 2 - 3 days at room temperature.
References:
Editors of Saveur Magazine. 'Saveur Cooks Authentic American'. Chronicle Books. San Francisco: 1998.
Read more: http://www.joyofbaking.com/BlueberryPie.html#ixzz1yvEelkU5
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Apple Filling:
2 1/2 pounds (1.1 kg) apples (about 6 large), peeled, cored, and sliced 1/4 inch thick (about 8 cups (2 L))
Read more: http://www.joyofbaking.com/ApplePie.html#ixzz1yvK0lQLC
2 1/2 pounds (1.1 kg) apples (about 6 large), peeled, cored, and sliced 1/4 inch thick (about 8 cups (2 L))
1/4 cup (50 grams) granulated white sugar
1/4 cup (55 grams) light brown sugar
1 tablespoon lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg (optional)
1/4 teaspoon salt
2 tablespoons (28 grams) unsalted butter
1 1/2 tablespoons (15 grams) cornstarch (corn flour)
Garnish:
Softly whipped cream or vanilla ice cream
Make the Apple Filling: In a large bowl combine the sliced apples with the sugars, lemon juice, ground cinnamon, nutmeg, and salt. Let sit at room temperature for at least 30 minutes or up to three hours. Then, place the apples and their juices in a strainer that is placed over a large bowl (to capture the juices). Let the apples drain for about 15-30 minutes or until you have about 1/2 cup (120 ml) of juice. Spray a 4 cup (960 ml) heatproof measuring cup with a nonstick vegetable spray, and then pour in the collected juices and the 2 tablespoons (28 grams) of unsalted butter. Place in the microwave and boil the liquid, on high, about 5 to 7 minutes or until the liquid has reduced to about 1/3 cup (80 ml) and is syrupy and lightly caramelized. (Alternatively, you could place the juices and butter in a small saucepan and boil over medium high heat on the stove.)
Meanwhile, remove the top pastry crust from the refrigerator and let it sit at room temperature for about 10 minutes so it has time to soften. Transfer the drained apples slices to a large bowl and mix them with the cornstarch (corn flour). Then pour the reduced syrup over the apples and toss to combine. Pour the apples and their syrup into the chilled pie crust. Moisten the edges of the pie shell with a little water and then place the top crust over the apples. Tuck any excess pastry under the bottom crust and then crimp the edges using your fingers or a fork. Using a sharp knife, make five- 2-inch (5 cm) slits from the center of the pie out towards the edge of the pie to allow the steam to escape. Cover the pie with plastic wrap and place in the refrigerator to chill the pastry while you preheat the oven.
Preheat the oven to 425 degrees F (220 degrees C). Place the oven rack at the lowest level and place a baking stone or baking sheet on the rack before preheating the oven. Place a piece of aluminum foil on the stone (or pan) to catch any apple juices. Set the pie on the stone or pan and bake for about 45 to 55 minutes or until the juices start to bubble through the slits and the apples feel tender (not mushy) when a toothpick or sharp knife is inserted through one of the slits. Make sure to cover the edges of the pie with a foil ring to prevent over browning after about 30 minutes. Remove the pie from the oven and place on a wire rack to cool for about 3-4 hours before cutting. Serve warm or at room temperature with vanilla ice cream or softly whipped cream. Store at room temperature for 2 to 3 days.
Makes one 9 inch (23 cm) pie.
