Tuesday, April 25, 2017

It's All About That Crust, 'Bout That Crust

So a couple of weeks ago I made the Easter Pies. The crust it the basic Pate Brise recipe I always use with black pepper added to it. Let's just say I made some extra crust to have in the freezer. It is delicious and the perfect thing for any type of filling.

Tonight the filling was steak, onions, and cheese. Yeah, not too shabby for a Tuesday night.

Pate Brisee - (this recipe is for 2 pies, top, and bottom crusts)

6 cups unbleached all-purpose flour

2 tsp salt
1/2 tsp. black pepper
22 Tbsp sweet butter, chilled

12 Tbsp vegetable shortening, chilled
1 cup ice water

Sift the flour, salt, and pepper together into a bowl; add butter and shortening and cut them into dry ingredients with a pastry blender or 2 knives until mixture is like coarse meal.

Sprinkle on and blend in enough of the ice water to make a workable dough, mixing water in lightly with a fork.

Turn dough out onto your work surface and, using the heel of your hand, smear the dough away from you, about 1/4 cup at a time. Scrape up the smeared dough into a ball, wrap, and refrigerate for at least 1 hours.

No comments: