Thursday, June 02, 2011


I have always wanted to make this for quite sometimes. I used to watched Chef Wan with his fabulous pie recipe but never got the opportunity to do so. Recently I did some research on this and found few wonderful tips in making a perfect pie  crust. I will definitely like to share this with you. You can use this pie crust recipe for any pie or tarts that you wish to bake. My next pie recipe will be pumpkin pie, love seeing how Martha Steward did her pumpkin pie. I am really excited about the whole things and look's like this week is gonna be a pie week for PATY'SKITCHEN so stay tune.

If you do choose to make your own pie crust, there are a dozen methods out there for doing so. Every cook and every cookbook seems to have their own favorite. All butter, all shortening, vegetable oil, part butter/part shortening, lard; the list goes on.
The following are instructions for making 
1) a basic butter crust (pâte brisée) for sweet and savory pies and tarts,
2) a butter crust with ground almonds replacing some of the flour for added flavor for sweet pies such as apple pie,
3) a pre-baked pie crust needed for dishes such as quiche,
4) a combination butter and shortening crust, and
5) an egg wash finish for the pie.

The instructions will yield enough dough for 1 10-inch pie with a crust top, or 2 10-inch topless pies or tarts. If you are making a tart or just a pie bottom, cut all ingredients in half.

Cook's Notes
One of the secrets to a flaky pie crust is to work with very cold butter. Cut the butter into cubes and freeze, at least 15 minutes, best over an hour or even overnight. The minute I even think I might want to make a pie, the first thing I do is cut some butter into cubes and put it in the freezer.


For the tart dough:

All Butter Crust for Sweet and Savory Pies (Pâte Brisée)

  • 2 1/2 cups all-purpose flour, plus extra for rolling
  • 1 cup (2 sticks or 8 ounces) unsalted butter, very-cold, cut into 1/2 inch cubes
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 6 to 8 Tbsp ice water

Combine flour, salt, and sugar in a food processor; pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of butter. Add ice water 1 Tbsp at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it's ready. If the dough doesn't hold together, add a little more water and pulse again
Gently shape into 2 discs. Knead the dough just enough to form the discs, do not over-knead. You should be able to see little bits of butter in the dough. These small chunks of butter are what will allow the resulting crust to be flaky. Sprinkle a little flour around the discs. Wrap each disc in plastic wrap and refrigerate at least 1 hour, and up to 2 days.
Remove one crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes in order to soften just enough to make rolling out a bit easier. Roll out with a rolling pin on a lightly floured surface to a 12-inch circle; about 1/8 of an inch thick. As you roll out the dough, check if the dough is sticking to the surface below. If necessary, add a few sprinkles of flour under the dough to keep the dough from sticking. Carefully place onto a 9-inch pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate. Use a pair of kitchen scissors to trim the dough to within 1/2 inch of the edge of the pie dish.

If you need to pre-bake either crust, follow these directions: 1. After placing dough into pie pan, freeze until firm, about 15 minutes.
2. Preheat oven to 350 degrees F.
3. Cut a large circle of parchment; fit into the pie shell, extending above edges. Fill the shell with pie weights or dried beans.
4. Bake pie shell 15 minutes at 350 degrees F. Remove weights and parchment; bake 10 to 15 minutes more until golden brown. Cool completely on a wire rack.

Prepare the custard filling. Add filling to the pie. 

Arrange the fresh fruits on the pie.

For the pastry cream:
2 cups half-and-half
1/2 cup sugar
Pinch salt
3 tbsp. cornstarch
4 tbsp. cold unsalted butter, cut into 4 pieces
1 1/2 tsp. vanilla extract

For the topping:

1/2-1 cup blueberries
1/2 pint strawberrries, halved.
Apple jelly, for glazing

To make the pastry cream, heat the half-and-half, 6 tablespoons of the sugar, and the salt in a saucepan over medium-high heat until simmering, stirring occasionally to dissolve the sugar.  Meanwhile, combine the egg yolks and remaining 2 tablespoons sugar in a medium bowl and whisk until the sugar has begun to dissolve and the mixture is creamy, about 15 seconds.  Whisk in the cornstarch until combined and the mixture is pale yellow and thick, about 30 seconds.

When the half-and-half mixture has reached a simmer, slowly add it to the egg yolk mixture to temper, whisking constantly.  Return the mixture to the saucepan, scraping the bowl with a rubber spatula.  Return the mixture to a simmer over medium heat, whisking constantly, until a few bubbles burst on the surface and the mixture is thickened and glossy, about 30 seconds.  Off the heat, whisk in the butter and vanilla.  Strain the pastry cream through a  fine mesh sieve set over a medium bowl.  Press plastic wrap directly on the surface to prevent a skin from forming and refrigerate until cold and set, at least 3 hours and up to 2 days.

To assemble the tart, spread the cold pastry cream evenly over the bottom of the tart shell.  Arrange the fruit on top of the pastry cream as desired.  Heat the jelly in the microwave for 20-30 seconds, just until slightly melted and easy to stir.  Using a pastry brush, paint a light layer of jelly over the fresh fruit. Keep refrigerated until ready to serve.


Ini adalah salah satu lagi resipi yang saya begitu teringin ingin membuatnya, banyak tenguk dalam rancangan TV terutama program Chef Wan dan Martha Steward, cuma baru-baru ini sahaja berkesempatan membuatnya, saya buat dua pie sekali gus satu pie buah-buahan segar satu lagi pie labu dan N3 yang terdahulu Apple Pie.  Cukup sedap dan disini saya ingin kongsikan dengan anda tips menyedia dan membakar pie. Saya ambil dari dua gabungan antara Martha Stewart dan cara membakarnya saya ambil dari method Chef Wan. Anda boleh menggunakan resipi kulit pie ini untuk apa-apa resipi pie yang ingin anda buat, SELAMAT MENCUBA.

Next Post - Kuih Koci Labu



Mas said...

akak..rajinnya buat pie...
sedapppnya mas tengok pie tu....

ady said...

sungguh menyelerakan...mesti sedap pie tu kan...

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