"Home is the nicest word there is." ~ Laura Ingalls Wilder
In love with Jesus. Wife to my best friend & man I love more than life. Mama to 4 amazing God given blessings. Proud Homemaker & Homeschooler. Living life with it's ups and downs and blogging about it!

Monday, August 3, 2009

Martha Stewart's Pate Brisee (pie dough).....

Pate brisee is the French version of classic pie or tart pastry. Pressing the dough into a disc rather than shaping it into a ball allows it to chill faster. This will also make the dough easier to roll out, and if you freeze it, it will thaw more quickly. (From Martha Stewart Living)

*Julie's note: MUST keep EVERYTHING refrigerated for approximately 15 -20 minutes before making the crust! So much easier to work with,the colder the better!

Makes 1 double-crust or 2 single-crust 9- to 10-inch pies

  • 2 1/2 cups all-purpose flour(chilled)
  • 1 teaspoon salt(chilled)
  • 1 teaspoon sugar(chilled)
  • 1 cup (2 sticks) unsalted butter, chilled and cut into small pieces (Julie's note: frozen and grated)
  • 1/4 to 1/2 cup ice water
  1. In the bowl of a food processor (I freeze & grate my butter and then proceed in my KitchenAide with paddle attachment; although the Cuisinart does work extremely well, also), combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
  2. With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
  3. Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.
*This is the absolute BEST pie crust I have ever made!! The dough is like fabric....it just moves so well and it's just wonderfully easy to work with. The crust is a little messed up in this picture because Charlie checked on the pie and took a bite out of the crust to see if it was done!! :) Also, the slightly brown spots are where I sprinkled cinnamon sugar on the crust. YUM!!

Blackberry Pie:

4 cups fresh blackberries or 2 bags frozen

3-4 TBS. a.p. flour

2 cups sugar

1 T. vanilla

1 T. lemon juice

1-2 T. cinnamon

2 T. butter

  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Line a 9 inch pie pan with half the pastry. Save remaining pastry for top crust & cut into lattice strips. Chill both while preparing the blackberries.
  3. Combine berries, flour, sugar,cinnamon, vanilla and lemon juice. Spoon into pie shell, and dot with butter or margarine.
  4. Place lattice strips on top of berry mixture. Dot with butter & sprinkle with cinnamon sugar.
Bake for 15 minutes. Reduce heat to 350 degrees F (175 degrees C). Continue baking for 35 to 40 minutes, or until browned.

If we don't find Him in the small things, how will we ever find Him in the big ones? ~Elisabeth Elliot