Pie recipe-Step By Step Pâta Brese


There are many kinds of frozen pie sheet sold at super market. But some of them are not that hard to make on your own. You can make a big batch of it and store in the freezer. This time I would like to show you how to make “Pâte Brisee”.  it’s not sweet it’s not salty either. It’s pretty much neutral in the taste. It’s often used for quiches. Filled with your favorite ingredients with egg mixture also known as “Appaleil” You can create so many kinds of homemade quiche! Now let’s start with pie sheet recipe first!!

[ Ingredients ] *tsp=tea spoon tbs=table spoon
~ makes two 23cm diameter pies ~
250g cake flour,chilled in the fridge
125g butter
1 yolk
1 pinch salt
60ml cold water

[ Directions ]

1-
1. Cut butter into dices and put in the fridge.
POINT-ENG

Butter has to be cold so that you can handle easily while blending into flour.

 

 

2-
2. This time I’m using a separable pie mold.

2-
3. Apply thin layer of butter to the bottom part.

2-
4. The side part also need to be covered with butter.

2-
5. Sprinkle some flour on buttered surface and move around to cover evenly

2-
6. Shake off all the excess flour and store in the fridge.
POINT-ENG

If you are using non-stick mold, don’t bother go through these steps.

 

 

2-
7. Separate yolk and egg white by letting egg white through between the fingers.
POINT-ENG

Using egg shell to separate egg can easily break yolk.
I usually use fingers to directly remove from egg white.

 

 

2-
8. Sift measured flour on your working table.
POINT-ENG

using chilled flour, you can make dough easily. If you have time,you can put the flour in the fridge beforehand.
The flowing steps(9~16) can be also done with food processor.

 

 

2-
9. Put diced butter into the flour. By using cutter finely chop and blend into the flour.
POINT-ENG

Try not to spend too much time on this process. Otherwise the butter will start melting and it gets oily.

 

 

2-
10. Once it gets flaky, gather it on the working table.

2-
11. Create a dent in the center and put the yolk in it.

2-
12. Sprinkle salt.

2-
13. Add cold water.

2-
14. Mix well.

2-
15. Slowly break the flour surrounding liquid inward.

2-
16. Keep folding in until liquid blends in the flour.

2-
17. Once it becomes together, stop kneading.
POINT-ENG

To make it light flaky texture dough, don’t over knead.

 

 

2-
18. Wrap the dough and let it sit in the fridge for at least half an hour.
POINT-ENG

The dough can be stored in the freezer for 1~2 months.

 

 

2-
19. For one 23 cm diameter pie shell, you will need about half amount of the dough you prepared.
Cut the rested dough into half and store the other half for the next use.

2-
20. Roll the dough into round shape.
POINT-ENG

If the dough gets too soft and start to see oil seeping on the surface while doing the following steps, put the dough back into the fridge.

 

 

1-
21. Pound to flatten the dough on floured table.

2-
22. Roll and stretch until about 0.2~0.3 cm thin.

2-
23. Place the mold on the dough and see if it’s large enough.
Now you have home made pie sheet ready to mount!!
POINT-ENG

Make sure to have the size that can cover the mold including the side wall.

 

 

2-
24. To handle pie sheet easily, you can use a rolling pin and pie cutter.
Slide a pie cutter under neath the pie sheet and place a rolling pin on the top.

2-
25. And then roll in the pie sheet on the pin.

2-
26. Place the pie sheet over the mold.

2-
27. Unroll the sheet as you cover the mold.

2-
28. make sure the pie sheet makes full contact to the mold especially the bottom corner.
POINT-ENG

You may want to estimate the shrinkage which occurs while baking. You can have a little bit over sized sheet covering the side wall.

 

 

2-
29. If you happen to have any part not covered, you can tear off the excess part and patch up.
2-
30. Finally, roll the pin on the mold to trim off the edge.

2-
31. To reduce the inflation while baking, make holes with a fork.
Cover with plastic wrap, put back in the fridge and let it sit for at least half an hour to rest gluten which causes shrinkage.
POINT-ENG

To minimize the shrinkage you can do this preparation a day before.

 

 

POINT-ENG

This pie dough can be used for many dishes besides it can last for a long time. Go ahead and make a big batch of it. I will share many recipes using this pie sheet!!

 

 

Copyright © MASA’s Cooking- All Rights Reserved.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s