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Pâte Brisée (Pie and tart dough)
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Tips: When making the tart dough work as fast as you can so that butter
does not melt. Remember that pâte brisée in French means "breaking
dough". If your dough breaks and cracks and does not really feel
like sticking into a nice ball it does not mean that you are doing
anything wrong. Actually it's a good sign, so don't panic. Even
though the recipe makes enough dough for 4 tarts 9-10" in diameter,
I suggest that you make 3 tarts until you get comfortable.
Dividing the dough into 3 parts rather than 4 gives you
more dough to work with for each tart, and makes it possible to
discard the cracked edges rather than patch them.
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Makes 4 tart crusts 9-10" in diameter
This recipe can be halved for 2 tart crusts
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5 1/4 cups pastry flour or all-purpose flour
1 Tbsp salt
1 Tbsp sugar
1 1/2 sticks (6 oz) cold unsalted butter
1 3/4 cups (11 oz) solid vegetable shortening, chilled
1 cup ice water
Special equipment: pastry blender
- Cut the butter and shortening into 1/4" cubes and put in the freeze for 5-10 minutes.
- Put the flour, salt, and sugar into a very large mixing bowl and stir.
- Add the butter to the flour and toss until all the pieces are covered with flour. Working with a pastry blender or the tips of your fingers cut butter into the flour until the mixture resembles course crumbs. Do not use the palms of your hands because they are warmer than your finger tips and will melt the butter. If the butter becomes too soft, put the bowl in the freezer for 5 minutes and then continue.
- Add the shortening in bits to the bowl and toss to coat with flour. Still using the pastry blender or fingers, cut the shortening into the mixture until the mixture resembles course oatmeal. It is good for some small lumps of butter to remain. This will give your crust flakiness.
- Add the ice water a bit at a time kneading the dough with your hand (like a dough hook in the mixer) to incorporate the water. The dough should hold together if pressed between your fingers, but should still fall apart if you start stirring. If needed add another tablespoon or two of water. This dough will not be sticky and homogenous like bread dough and will not hold in one piece.
- Turn the dough out onto a lightly floured work surface and divide into 4 parts. Gather each part into a ball the best you can and turn it onto itself a few time until the dough clings together. Don't knead too much. Shape it into a disk, wrap in plastic wrap and put into a zip loc bag. Repeat with the other 3 pieces. Chill the dough in the fridge at least for 2 hours before rolling out. If you are not planning to use the dough within 3 days, put it in the freezer right after making and keep for up to 2 months.
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