33
BASICS
32
BASICS
FOR A ONE-CRUST PIE:
1½
CUPS (375 ML)
UNBLEACHED,
ALL-PURPOSE FLOUR
¼
TEASPOON (1 ML)
TABLE SALT
¹∕
8
TEASPOON (0.5 ML)
BAKING POWDER
8
TABLESPOONS (120 ML)
UNSALTED BUTTER, CUT
INTO ½-INCH (1.25 CM)
PIECES, WELL CHILLED
2
TABLESPOONS (30 ML)
VEGETABLE SHORTENING
(PREFERABLY NON-
HYDROGENATED), CUT
INTO ½-INCH (1.25 CM)
PIECES, WELL CHILLED
2 TO 4 TABLESPOONS
(30-45 ML) ICE WATER
FOR A TWO-CRUST PIE:
3
CUPS (750 ML)
UNBLEACHED,
ALL-PURPOSE FLOUR
½
TEASPOON (2 ML)
TABLE SALT
¼
TEASPOON (1 ML)
BAKING POWDER
16
TABLESPOONS (240 ML)
UNSALTED BUTTER, CUT
INTO ½-INCH (1.25 CM)
PIECES, WELL CHILLED
4
TABLESPOONS (60 ML)
VEGETABLE SHORTENING
(PREFERABLY
NONHYDROGENATED),
CUT INTO ½-INCH
(1.25 CM) PIECES, WELL
CHILLED
5 TO 8 TABLESPOONS
(75-120 ML) ICE WATER
Approximate preparation time: 10 minutes, plus 90
minutes resting time
Insert the large metal chopping blade into the large work bowl
of the Cuisinart
®
Food Processor. Add the flour, salt and baking
powder and process for 10 seconds to sift. Add the well-chilled
butter and shortening. Use short, quick pulses until the mixture
resembles coarse corn meal and no pieces of butter larger
than a pea remain visible, 15 to 20 pulses. Sprinkle half the
maximum ice water on the flour and butter mixture, then pulse
5 or 6 times on the dough speed setting. The dough will be
crumbly, but should begin to hold together when a small
amount is picked up and pressed together. Add more water, a
teaspoon (5 ml) [two (10 ml) for the two-crust recipe] at a time,
with 2 to 3 quick pulses on the dough speed setting after each
addition, adding just enough water for the dough to hold
together easily when pressed into a ball. Do not allow the
dough to form a ball in the processor! Add the liquid sparingly
so that the dough is not sticky. Do not overprocess or the
pastry will be tough, not tender and flaky.
Turn the dough out onto a lightly floured surface. Press
together into a ball, then flatten into a disk about 6 inches
(15 cm) in diameter (two disks for the two-crust recipe). Wrap
in plastic wrap and refrigerate for 1 hour before continuing.
The dough will keep refrigerated for up to 3 days, or may be
frozen (double-wrapped) for up to a month; thaw at room
temperature for an hour before using. Use as directed in
recipe.
To bake the pastry blind for a single-crust filled pie or tart, roll
out pastry ¹∕
8
-inch (0.3 cm) thick to fit pan; crimp and seal
edges. Prick bottom all over with a fork. Chill for 30 minutes.
Preheat the oven to 400ºF (200ºC). Line the shell with a sheet
of aluminum foil or parchment paper and fill with pie weights,
dry rice or beans. Bake for 15 minutes.
Leftover pastry may be rolled out and cut into shapes to
garnish the pie, or brushed with milk, sprinkled with sugar or
cinnamon and sugar, and baked until lightly browned.
This recipe makes ample crust for a
9- to 11-inch (23-28 cm) regular or deep-dish pie or tart.
BASIC FLAKY PASTRY DOUGH
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
Makes two single crust 9-inch (23 cm) tarts/pies or one
double-crust pie, 24 servings
Approximate preparation time: 5 minutes
Insert the large metal chopping blade into the large work bowl
of the Cuisinart
®
Food Processor. Add the flour and salt and
process for 10 seconds to sift. Evenly add the butter and pulse
until the mixture resembles coarse crumbs. Pour in water
1 tablespoon (15 ml) at a time, and pulse until mixture
just
forms a dough – you may not need all of the water. Divide
dough equally into two pieces and form each into a flat disc;
wrap in plastic and refrigerate until ready to use. This pastry
also freezes well for up to 6 months as long as it is well
wrapped.
Nutritional information per serving:
Calories 39 (6% from fat)
|
carb. 8g
|
pro. 1g
|
fat 0g
|
sat. fat 0g
|
chol. 0mg
|
sod. 98mg
|
calc. 2mg
|
fiber 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)
|
carb. 10g
|
pro. 1g
|
fat 0g
|
sat. fat 0g
|
chol. 0mg
|
sod. 98mg
|
calc. 2mg
|
fiber 0g
2
CUPS (500 ML)
UNBLEACHED,
ALL-PURPOSE FLOUR
1
TEASPOON (5 ML)
TABLE SALT
16
TABLESPOONS (½ POUND
(250 G); 2 STICKS)
UNSALTED BUTTER, COLD
AND CUT INTO ½-INCH
(1.25 CM) CUBES
¼
CUP (50 ML) ICE WATER
This versatile dough can be used for sweet or savoury treats.