Go-To Pie Dough & Tart Dough

Pate Brisee: (Pie Dough)

Ingredients: (Makes 2 - 8” Crusts)

  • 250g, All Purpose Flour

  • 125g, Unsalted Butter (cold - cut into 1/2” cubes)

  • 1 tbsp, Sugar

  • 1/4 tsp, Salt

  • 1 egg

  • 1 tbsp, Heavy Cream

Process:

  1. Sift Flour, Sugar, & Salt.

  2. Lightly Beat Egg & Heavy Cream in Small Bowl.

  3. Add the Cold Butter to the Flour Mixture. Mix with Hands or Bench Scrapper until Pea-Sized Texture.

  4. Add the Egg/Cream Mixture and Combine just until the Dough comes together.

  5. Wrap in Plastic Wrap and Chill in Fridge for at least 1 hour.

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Pate Sablee: (Tart Dough)

Ingredients: (Makes 2 - 8” Shells)

  • 100g, Confect. Sugar

  • 100g, Unsalted Butter (Room Temp.)

  • 2 Egg Yolks

  • 250g, Flour

  • Pinch of Salt

  • 1 Tbsp, Heavy Cream

Process:

  1. Place Confect. Sugar & Room Temp. Butter in Bowl of Stand Mixer. Beat until smooth.

  2. Add 1 Yolk at a time until combined.

  3. Add Flour & Salt to Bowl. Mix until Dough starts to come together. (Approx. 15 seconds)

  4. Add a Dash of Heavy Cream. Beat for 5 more seconds.

  5. Wrap in Plastic Wrap and Chill in Fridge for at least 1 hour.

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