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Pate Brisee
no sugar, perfect for savory dishes, very flaky, but softer than the American style. Also better baked with a filling, than blind baking
Course
Dessert
Cuisine
French
Keyword
pastry, pate brisee, pie crust
Prep Time
10
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
40
minutes
minutes
Servings
24
servings - two 9 inch pie crusts
Calories
90
kcal
Author
Ashlee Marie
Ingredients
2
cups
all-purpose flour
10
Tbsp
cold butter
cubed
2
Tbsp
vegetable shortening
1
tsp
salt
1
Tbsp
white vinegar
6
Tbsp
ice water
US Customary
-
Metric
Instructions
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
for Blind Baking
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.
Video
Nutrition
Calories:
90
kcal
|
Carbohydrates:
8
g
|
Protein:
1
g
|
Fat:
6
g
|
Saturated Fat:
3
g
|
Cholesterol:
13
mg
|
Sodium:
140
mg
|
Potassium:
11
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
148
IU
|
Calcium:
3
mg
|
Iron:
1
mg