Friday, August 19, 2011

Pie Crust (Pate Brisee)

Need a fast Pie crust at the last minute,  Here is one from "Ratio",  Michael Ruhlman's book on ratio's. page 25.   I use this as my standard go to pie crust.  It's fast and always right on.  The crust is based on a 3-2-1 formula,  3 parts flour 2 parts fat and 1 part water. So if you need two crust, just double it.  This base ratio will make one 9" crust and one top.

  • 12 oz AP Flour

  • 8 oz Butter or shortening

  • 2-4 oz ICE COLD WATER

  • 1/2 teaspoon salt

  1. Cube the butter/fat, so that it can be incorporated into the flour.

  2. Add the flour into a mid-size bowl.  Add your butter and with  your hands begin working the butter into the flour... Until the flour is nice and flaky.  You should have nice pea size chunks.

  3. Add your water, Nice and gently and work the water into the dough. 

  4. Wrap the dough in plastic wrap and refrigerate for at least 15 minutes (This gives the dough a chance to rest.)

  5. Flour your board and roll out your dough to the correct size, with about a 1" overhang.