Basic Flaky Pastry Dough; Pâte Brisée - Cuisinart FP-14NC SERIES Instruction And Recipe Booklet

BASIC FLAKY PASTRY DOUGH

This recipe makes ample crust for a
9- to 11-inch (23-28 cm) regular or deep-dish pie or tart.
minutes resting time
FOR A ONE-CRUST PIE:
Insert the large metal chopping blade into the large work bowl
1½ CUPS (375 ML)
of the Cuisinart
UNBLEACHED,
powder and process for 10 seconds to sift. Add the well-chilled
ALL-PURPOSE FLOUR
butter and shortening. Use short, quick pulses until the mixture
¼ TEASPOON (1 ML)
TABLE SALT resembles coarse corn meal and no pieces of butter larger
than a pea remain visible, 15 to 20 pulses. Sprinkle half the
¹∕ TEASPOON (0.5 ML)
8
BAKING POWDER
maximum ice water on the flour and butter mixture, then pulse
8 TABLESPOONS (120 ML)
5 or 6 times on the dough speed setting. The dough will be
UNSALTED BUTTER, CUT
crumbly, but should begin to hold together when a small
INTO ½-INCH (1.25 CM)
amount is picked up and pressed together. Add more water, a
PIECES, WELL CHILLED
teaspoon (5 ml) [two (10 ml) for the two-crust recipe] at a time,
2 TABLESPOONS (30 ML)
with 2 to 3 quick pulses on the dough speed setting after each
VEGETABLE SHORTENING
addition, adding just enough water for the dough to hold
(PREFERABLY NON-
HYDROGENATED), CUT
together easily when pressed into a ball. Do not allow the
INTO ½-INCH (1.25 CM)
dough to form a ball in the processor! Add the liquid sparingly
PIECES, WELL CHILLED
so that the dough is not sticky. Do not overprocess or the
2 TO 4 TABLESPOONS
pastry will be tough, not tender and flaky.
(30-45 ML) ICE WATER
Turn the dough out onto a lightly floured surface. Press
FOR A TWO-CRUST PIE:
together into a ball, then flatten into a disk about 6 inches
3 CUPS (750 ML)
(15 cm) in diameter (two disks for the two-crust recipe). Wrap
UNBLEACHED,
in plastic wrap and refrigerate for 1 hour before continuing.
ALL-PURPOSE FLOUR
The dough will keep refrigerated for up to 3 days, or may be
½ TEASPOON (2 ML)
frozen (double-wrapped) for up to a month; thaw at room
TABLE SALT
temperature for an hour before using. Use as directed in
¼ TEASPOON (1 ML)
recipe.
BAKING POWDER
16 TABLESPOONS (240 ML) To bake the pastry blind for a single-crust filled pie or tart, roll
UNSALTED BUTTER, CUT
out pastry ¹∕
INTO ½-INCH (1.25 CM)
edges. Prick bottom all over with a fork. Chill for 30 minutes.
PIECES, WELL CHILLED
Preheat the oven to 400ºF (200ºC). Line the shell with a sheet
4 TABLESPOONS (60 ML)
of aluminum foil or parchment paper and fill with pie weights,
VEGETABLE SHORTENING
dry rice or beans. Bake for 15 minutes.
(PREFERABLY
NONHYDROGENATED),
Leftover pastry may be rolled out and cut into shapes to
CUT INTO ½-INCH
garnish the pie, or brushed with milk, sprinkled with sugar or
(1.25 CM) PIECES, WELL
cinnamon and sugar, and baked until lightly browned.
CHILLED
5 TO 8 TABLESPOONS
(75-120 ML) ICE WATER
BASICS
32
Approximate preparation time: 10 minutes, plus 90
Food Processor. Add the flour, salt and baking
®
-inch (0.3 cm) thick to fit pan; crimp and seal
8
Nutritional information based on 12 servings per pie:
1-crust pie
Calories 138 (65% from fat) | pro. 1g | carb. 11g | fat 10g |
sat. fat 1g | chol. 20mg | sod. 48mg | calc. 2mg | fiber 0g
Nutritional information based on 12 servings per pie:
2-crust pie
Calories 277 (65% from fat) | pro 3g | carb 22g | fat 20g |
sat. fat 1g | chol. 40mg | sod. 104mg | calc. 2mg | fiber 0g
PÂTE BRISÉE
This versatile dough can be used for sweet or savoury treats.
Makes two single crust 9-inch (23 cm) tarts/pies or one
double-crust pie, 24 servings
2 CUPS (500 ML)
UNBLEACHED, Insert the large metal chopping blade into the large work bowl
ALL-PURPOSE FLOUR
of the Cuisinart
1 TEASPOON (5 ML)
process for 10 seconds to sift. Evenly add the butter and pulse
TABLE SALT
until the mixture resembles coarse crumbs. Pour in water
16 TABLESPOONS (½ POUND
1 tablespoon (15 ml) at a time, and pulse until mixture just
(250 G); 2 STICKS)
forms a dough – you may not need all of the water. Divide
UNSALTED BUTTER, COLD
dough equally into two pieces and form each into a flat disc;
AND CUT INTO ½-INCH
wrap in plastic and refrigerate until ready to use. This pastry
(1.25 CM) CUBES
also freezes well for up to 6 months as long as it is well
¼ CUP (50 ML) ICE WATER
wrapped.
Nutritional information per serving:
Calories 39 (6% from fat)
sat. fat 0g
TIP: For a sweet Pâte Brisée, follow the same recipe as above
except add 1½ tablespoons (25 ml) of granulated sugar to the
dry ingredients in the work bowl.
Nutritional information per serving:
Calories 47 (5% from fat)
sat. fat 0g
Approximate preparation time: 5 minutes
Food Processor. Add the flour and salt and
®
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carb. 8g pro. 1g fat 0g
| | | |
chol. 0mg sod. 98mg calc. 2mg fiber 0g
| | |
carb. 10g pro. 1g fat 0g
| | | |
chol. 0mg sod. 98mg calc. 2mg fiber 0g
BASICS
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