Who doesn’t like a nice big slice of a decadent pie!! The secret of any good pie lies in its pastry… the super flaky and crisp pastry! I came across many recipes, used them but was never satisfied with the results. Then I tried Martha Stewart’s recipe for Pate Brisee… and the results were phenomenal… this then became my basic recipe for whenever I want to make a pie, a quiche or any tart! Its super easy and can be stored in the freezer for upto a month!( just thaw overnight in the refrigerator before using.) Give it a try, and I’m sure you will love the results!
PS: For the flakiest crust, make sure all ingredients (including the flour) are cold before you begin.
(Image Courtesy- The Domestic Curator.com)
Pate Brisee/Shortcrust Pastry
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 2 sticks (1 cup) unsalted butter, cold, cut into small pieces
- 1/4 to 1/2 cup ice water
How to make it
- In the bowl of a food processor, combine flour and salt; pulse to combine.
- Add the butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds. (To mix by hand, combine dry ingredients in a large mixing bowl, then cut in butter with a pastry blender.)
- With the machine running, add the ice water through the feed tube in a slow, steady stream, just until the dough holds together without being wet or sticky. Do not process more than 30 seconds. Test by squeezing a small amount of the dough together; if it is still too crumbly, add a bit more water, 1 tablespoon at a time.
- Turn out the dough onto a clean work surface. Divide in half, and place each half on a piece of plastic wrap. Shape into flattened disks. Wrap in plastic, and refrigerate at least 1 hour or overnight.