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Pastry Dough recipe

Recette: Pâte brisée
Pastry Dough Time Preparation Time:
Sleep Time: 20 min
Total time:
Servings 8 person(s)
Difficulty level 1 out of 5
Calories Per Serving: 172 kCal (688 kJ)
Rating
5 out of 5 (32 reviews)
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Ingredients

  • For 1 pie crust about 350 g:
  • 1.5 cups flour (200g)
  • About 1/2 cup (100g) butter
  • 1/2 teaspoon of salt
  • 1/2 glass water (about 50 ml)

Cookware

  • 1 bowl
  • Kitchen counter/cutting board
  • 1 rolling pin
  • 1 pie plate, 10 inch or 26 cm diameter (glass or metal, removable bottom depending on use)

Preparation

  1. Put the flour, salt and butter (cut into small pieces) in a bowl.


  2. Cut the butter into the flour with your hands, until you get a breadcrumb texture.


  3. Add water gradually (about 1/2 a glass), mixing to form a pliable ball that is not too soft, stopping as soon as the dough forms a ball and is no longer sticky!
  4. Fold the dough into 4 by flattening it on a lightly floured surface; cover it with plastic wrap and a dish towel.
  5. Let stand 20 to 30 minutes (at least 20 minutes!)



  6. Roll out the dough on a floured surface with a rolling pin. Rotate the dough a quarter turn regularly while rolling to spread out the dough as much as possible in a circular shape with a uniform thickness of about 3mm.
  7. Line the pie or tart pan: place dough in a lightly greased pie pan and adhere the dough by gently pressing on the pan.

    Cut dough on edges of the pan with a knife or by using the rolling pin to cut off the edges, leaving a little excess from the edge of the pan.

    After pricking it with the tip of a fork, the dough is ready for filling.



Final Thoughts...


This recipe is a "basic" - ULTRA EASY and QUICK! To make and remake time and time again

It is usually filled raw, meaning you add a preparation or mix before cooking everything together

Variation: you can enrich the dough by replacing part of the water with 1 egg yolk. A classic take on pie crust...

For a sweeter preparation, you can add 1 tablespoon of sugar during step 1.

A decorative tip: for a nice effect, and to look like a pro, decorate the edges of the pie with a pastry crimp

Some examples of using both as savory and sweet: apple pie, tuna quiche, tarts, pies, rissoles (small croquettes) and turnovers! The list goes on ...

A practical tip: prepare several pastry balls in advance and store in the freezer.


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About the author...

Mother of three, French and living in Paris, in 2003 I decided to create this site to make my everyday cooking easier.
My main interest: home-made food with simple, high quality products, local ingredients, and passing down what my mother taught me the best I can.

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