Pate brisee
Ingredients
- flour | 250g
- butter | 125g
- sugar | 40g
- salt | 2g
- egg yolk | 1
- water | 5cl
Steps
The butter should be soft and not to cold but not liquid and not warm!
Mix the flour and the the salt.
Add the pieces of butter and sand it using the tips of the fingers. Stop when the flour color turns to ivory. Then rub the flour/butter mix between your hands for 1 minute in order to break down the last big pieces of butter.
Add the yolk in the middle and the water.
Mix with your hand slowly until the dough is formed.
Form a ball, wrap it and put it to the fridge for 30 minutes to 1 hour.
Preheat the oven at 180.
If precooking it, put it in the oven for 10 minutes.
If cooking it empty, put it in the oven for 30 minutes.
Notes
- use a flour that is not too strong in gluten, it will prevent the dough from shrinking too much while cooking.
- mixing with a fork seems to give good result maybe the dough is less worked this way?
- add the sugar to make a sugar version.
- if adding sugar, mix it with the butter first.
- mix in some lemon or lime zest for a nice flavor.
- the egg yolk is not mandatory but it does help to create a nice formed dough. When not using the egg yolk, more water need to be added (8cl).
- make a more rich version by using milk instead of water.
- if doing a fruit pie, the dough can be cooked with the fruits.
- if doing a pie with fresh fruit, precook the dough first.
- if using fruits that might release a lot of water, you can put almond powder at the bottom of the dough.