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16 Ratings
5 star values:
6
4 star values:
3
3 star values:
4
2 star values:
2
1 star values:
1
Back to Pate Brisee for Summer Berry Pies
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Pate Brisee for Summer Berry Pies
Credit:
Raymond Hom
Recipe Summary
prep: 5 mins
total: 1 hr
Yield: Makes 1 large disk or 2 small disks (enough for three 5-inch pies or one 9-inch pie)
Ingredients
Ingredient Checklist
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
2 sticks cold unsalted butter, cut into small pieces
1/3 cup plus 1 tablespoon ice water
Cook's Notes
Dough can berefrigerated for up to 2 daysor frozen for up to 3 months.Thaw before using.
Gallery
Pate Brisee for Summer Berry Pies
Credit:
Raymond Hom
Recipe Summary
prep: 5 mins
total: 1 hr
Yield: Makes 1 large disk or 2 small disks (enough for three 5-inch pies or one 9-inch pie)
Gallery
Pate Brisee for Summer Berry Pies
Credit:
Raymond Hom
Pate Brisee for Summer Berry Pies
Credit:
Raymond Hom
Pate Brisee for Summer Berry Pies
Recipe Summary
prep: 5 mins
total: 1 hr
Yield: Makes 1 large disk or 2 small disks (enough for three 5-inch pies or one 9-inch pie)
Recipe Summary
prep: 5 mins
total: 1 hr
Yield: Makes 1 large disk or 2 small disks (enough for three 5-inch pies or one 9-inch pie)
prep: 5 mins
total: 1 hr
prep:
5 mins
total:
1 hr
Yield: Makes 1 large disk or 2 small disks (enough for three 5-inch pies or one 9-inch pie)
Makes 1 large disk or 2 small disks (enough for three 5-inch pies or one 9-inch pie)
Ingredients
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 sticks cold unsalted butter, cut into small pieces
- 1/3 cup plus 1 tablespoon ice water
Directions
Pulse flour, salt, and sugar in a food processor until combined. Add butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 5 seconds.
Drizzle water evenly over mixture. Pulse until mixture just begins to hold together, about 10 seconds. (Dough should not be wet or sticky.) Press dough into 1 large disk (for mini pies) or 2 small disks (for large pie), and wrap in plastic wrap. Refrigerate until firm, about 1 hour or overnight.
Cook's Notes
Dough can berefrigerated for up to 2 daysor frozen for up to 3 months.Thaw before using.
Cook’s Notes
Dough can berefrigerated for up to 2 daysor frozen for up to 3 months.Thaw before using.
Reviews
Add Rating & Review
16 Ratings
5 star values:
6
4 star values:
3
3 star values:
4
2 star values:
2
1 star values:
1
Reviews
Add Rating & Review
16 Ratings
5 star values:
6
4 star values:
3
3 star values:
4
2 star values:
2
1 star values:
1
Add Rating & Review
16 Ratings
5 star values:
6
4 star values:
3
3 star values:
4
2 star values:
2
1 star values:
1
16 Ratings
5 star values:
6
4 star values:
3
3 star values:
4
2 star values:
2
1 star values:
1
16 Ratings
5 star values:
6
4 star values:
3
3 star values:
4
2 star values:
2
1 star values:
1
- 5 star values:
- 6
- 4 star values:
- 3
- 3 star values:
- 4
- 2 star values:
- 2
- 1 star values:
- 1
All Reviews for Pate Brisee for Summer Berry Pies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Pate Brisee for Summer Berry Pies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
